Whole-leaf Assam and whole spice — cardamom, cinnamon, ginger, nutmeg, clove, black pepper. Eight minutes on the stove, the way chai is made at home.
Original Masala Chai
150 g tube · Assam whole leaf
$24.99Ships free
Shipping included · Ships in 1–2 business days · 30-day guarantee
Whole-leaf masala chai, two ceramic cups and a golden spoon in a soft-touch magnetic box.
Most chai blends start with CTC tea, small pellets made for speed and strength. Ours begins with premium whole Assam leaves. The result is a smoother, fuller-bodied cup with natural sweetness, layered spice and a clean finish.
Ships free · 2 tubes $44.99 · 3 tubes $59.99
Strong CTC Assam, for anyone who takes it darker than the tube. Coming very soon.
The heritage blend
150 g · 30 cups · strong CTC Assam with cardamom, cinnamon, ginger, nutmeg, clove, pepper
See the Masala pouch
The heritage blend
150 g · 30 cups · strong CTC Assam with green cardamom
See the Cardamom pouchPaused while we move to a larger facility. Until it is back, here is how we make it at home →
Concentrate
Bold, spiced & authentic · 16 fl oz · 10–12 cups
Concentrate
Fragrant, smooth & uplifting · 16 fl oz · 10–12 cups
Whole spices, never powders.
Loose leaf on the stove when you have the time, concentrate when you don’t. These are the ratios we use at home.
The bottle is out of stock right now. Make the concentrate at home →
1.5–2 oz in your cup. Twenty to thirty seconds in a microwave, or briefly on the stove.
Heat it separately until it is just steaming. Do not let it boil.
A handheld frother, until silky and voluminous.
Pour the milk over the concentrate. One stir. Sugar, honey or maple to taste, while it is still warm.
The bottle is out of stock right now. Make the concentrate at home →
Fill the glass. More than feels right — it is the difference between iced chai and warm chai.
1.5–2 oz, straight over the ice.
About three times the concentrate. Whole, oat or almond — the spice carries through all of them.
Sugar or simple syrup. Simple syrup dissolves instantly in cold drinks.
200 ml water, one heaped tablespoon of leaf. Bring it to a rolling simmer and hold it there. The water goes deep amber and the spice opens — this is the decoction, and it is the part most people skip.
200 ml whole milk, straight into the pan. Never brew the leaf in milk from the start — the fat coats it and the spice never gets out.
Bring it to a boil. As it climbs the pan, lift it off the heat and let it fall. Return it. Three times. This is what builds body, and it is why stovetop chai tastes nothing like a teabag.
Two teaspoons of sugar or jaggery, dissolved while it is still on the heat — not stirred in at the cup.
Through a fine mesh, from about ten inches up. It aerates the chai and drops it to drinking temperature in one movement.
Pour the milk in slowly and watch it swirl through the chai.
“I’ve been a big fan of Chai Rituals for a while now! … What I love most is that it actually tastes like the chai we make at home. I recently tried their chai leaves as well and loved those too. … My own little chai ritual.”
“The packaging was beautifully done…you can tell real care went into it. … The tea itself was excellent; you can taste that both the spices and the leaves are premium quality. The one thing I wasn’t sure about was how much tea to use per serving, a little guidance there would help. … overall it has a very Whole Foods vibe and the quality really shows.”
“Best Chai I’ve ever had!! And super cute packaging!”
“Chai Rituals masala chai concentrate turns a daily habit into a small, civilized pleasure. … It’s fresh, layered, and unapologetically aromatic, the kind of chai that announces itself before the first sip. … This is masala chai as ritual, distilled.”
“I have been on the hunt for a chai concentrate to make an iced chai, but don’t want it to be a sugar bomb… this fits the bill! Great chai flavors … it tastes amazing! Thank you!!”
“This is hands down the BEST chai I’ve ever tasted!”
“We’re not in a rush. We want to get this right.”
It started in lockdown, looking for something to hold the day together. We grew up on chai from Indian roadside stalls — brewed hard, spiced properly, poured from a height. That cup is what we set out to make: whole-leaf Assam and whole spices, brewed on the stove the way it is actually made at home. The concentrate came later, for mornings when there isn’t time to brew. Same tea, same spices.
We’re growing Chai Rituals slowly, one batch and one conversation at a time. We blend in small batches, pour it ourselves at farmers markets across New Jersey, and nothing goes in that we wouldn’t put in our own cup.
— Santhosh, founder
We bring a pot to the markets and pour for anyone who wants a cup. Come and taste it before you buy.
New blends, brewing notes, and where to find our stall this weekend. One email a month — no more than that.
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