Whilst tea has grown in the north east Indian region of Assam for millennia, the British East India Company introduced black tea cultivation to the Indian subcontinent in the 1830s. Prepared in the British manner with milk and sugar, consumption in India grew rapidly and slowly tea vendors started to extend their tea stock by adding even more sugar and traditional Ayurvedic spices, creating what has come to be known as Masala Chai.

We recommend brewing in milk over a stove and pairing with a cosy place in front of a fire and a warm woollen blanket.