Kolkata Chai
The experience is unashamedly bold and earthy. A sharp, peppery bite of ginger cuts through the richness, reminiscent of rain hitting scorched pavement, while the subtle smokiness of the tea leaf grounds the palate. It is a gritty yet soulful rhythm—a robust, malty embrace that feels both crowded and intimate. This is an urban anthem; a thick, spicy memory of a city that never stops dreaming.
The Experience
Pungent ginger steam rises through a thick, malty cloud of boiling milk
Intense CTC tannins collide with sharp peppercorn heat and deep, syrupy sweetness
A gritty, robust astringency is instantly smoothed by a heavy, creamy coat
Lingering ginger spice provides a warm, rhythmic pulse against a scorched-sugar base
Three reasons it earns your afternoon
Saffron in a Street Chai
Most masala chai never sees saffron — it's usually reserved for festive or Kashmiri-style blends. This one puts real threads into a bold CTC base, bloomed first so nothing's wasted.
Absolute Strength
Full-strength CTC leaf, built to carry ginger's heat and saffron's depth without getting lost under either. A lot of chai can only hold one strong flavor at a time — this one holds three.
Bloomed, Not Just Boiled
Saffron gets a minute alone in warm water before anything else goes in.
Steep it. Taste it. Decide for yourself.
The Anatomy of the Blend
Traceability
CARDAMOM
GINGER
SAFFRON
Single Estate Black Tea
How to Brew
Let the saffron bloom first. A minute in warm water before everything else goes in.
Our Promise
What is in your cup — and what is not