Arka Masala Chai
This variant is currently sold out
Timothy Chacko developed Arka Masala Chai as part of his business plan project while he was a high school student at Wakeland High School. Working with The Cultured Cup, Timothy developed a complex blend with an Organic Assam black tea, and fresh spices imported from India.
- How to Steep
- Product Details
- Fun Facts
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1 heaping tsp per 8 oz of water, 212°F, 3-5 min
- Cardamom and Ginger are used in every true masala chai, but blends can contain up to 9 or 10 spices. Arka Masala Chai includes cardamom, cinnamon, ginger, black pepper, fennel and saffron.
- For an incredible dessert, steep this tea extra strong and blend the resulting tea with your favorite vanilla ice cream—a delicious, spicy, and creamy Masala Chai ice cream
- In the 1830s, the British became concerned about the Chinese monopoly on tea, and began to grow tea in India and Ceylon
- In 1870, over 90% of the tea consumed in Britain was from China, but by 1900 this had dropped to 10%, replaced by tea grown in India and Ceylon
- Consumption of black tea within India remained low until a promotional campaign by the British-owned Indian Tea Association in the early 20th century encouraged factories, mines and textile mills to provide tea breaks for their workers in the English style, with milk and sugar
- The Indian Tea Association disapproved of independent tea vendors' tendency to add spices, milk, and sugar, because it reduced the usage and purchase of tea
- Masala Chai outlasted the British and established itself as a popular beverage in India and the rest of the world
- Masala means "spice mixture" and chai simply means "tea"
- Greek yogurt
- Bacon or sausage and eggs
- Spicy appetizers
- Spicy Indian or Thai cuisine
- Spicy barbecued meats
- Any chocolate or cream dessert with cinnamon or cardamom
- Indian rice pudding
- Buttered toffee
- Passion fruit caramels
Indian Assam Organic black tea, cardamom, cinnamon, cloves, ginger, black pepper, fennel, and saffron.