Chai tea, often called Masala Chai, is a traditional Indian drink made by brewing black tea with a blend of warming spices like cinnamon, cardamom, ginger, and cloves. Unlike regular tea, it’s typically enjoyed with milk and sweetener, creating a rich, aromatic, and comforting cup.

Chai has a bold, spiced flavour that balances sweetness, warmth, and creaminess. Depending on the recipe, you may taste the zesty kick of ginger, the sweet depth of cinnamon, or the cooling touch of cardamom. Each sip is both invigorating and soothing.

Yes, chai is as beneficial as it is delicious. The spices in chai are packed with antioxidants and have natural health benefits, ginger aids digestion, cinnamon helps balance blood sugar, and cardamom supports immunity. When enjoyed without too much added sugar, chai is a wholesome daily drink.

Traditional chai made with black tea contains caffeine, but usually less than a cup of coffee. A typical cup of chai has around 40–50mg of caffeine compared to 95mg in coffee, giving you a gentle energy lift without the jitters. If you’re avoiding caffeine, herbal blends like turmeric or tulsi chai are naturally caffeine-free.

Both drinks have their benefits, but many people prefer chai as a gentler alternative to coffee. Chai offers a moderate caffeine boost combined with the wellness properties of its spices, making it energising yet calming at the same time.

Traditionally, yes. Authentic Indian chai is simmered with milk and spices to create a creamy, spiced infusion. That said, you can brew chai in water for a lighter flavour or use dairy alternatives like oat or almond milk for a plant-based version.

Traditional chai is made by boiling loose-leaf black tea with whole spices, adding milk and sugar, then simmering everything together. The result is a rich, full-bodied cup packed with flavour — very different from simply steeping a tea bag.

Masala Chai is the traditional Indian preparation made by simmering black tea with milk, sugar, and warming spices like cardamom, ginger, and cinnamon. A Chai Latte, popular in cafés, is often a lighter, frothier version made with steamed milk and sometimes pre-mixed syrups. While both are spiced and comforting, Masala Chai offers a richer, more authentic flavour experience.

The key difference lies in how they’re processed and how they age. Raw Pu-erh (also known as Sheng) is naturally aged over time, gradually developing deeper, more complex flavours. It starts out fresh, green, and slightly astringent, and mellows with age into something rich and smooth. Ripe Pu-erh (or Shou) undergoes an accelerated fermentation process, which gives it a dark, earthy profile from the start. Ripe Pu-erh tends to be smoother and more mellow early on, while raw Pu-erh offers a more dynamic flavour journey as it matures. Both are fermented teas, but their textures, aromas, and ageing processes are quite distinct.