"Modern traditional chai" is our spin on the traditional chai you may be familiar with. We've modernized chai by making it with lactose-free milk or no milk at all and offering it in an easy and convenient way to take it on the go!
"Chai tea" is the North American spin on masala chai that generally comes in a concentrate or tea bag offering. Many people in North America understand "chai" or "chai tea" to always be the masala or spiced version of chai because when it is not spiced, black tea is referred to as English Breakfast, Earl Grey, orange pekoe etc.
"Chai" literally means to "tea"! So the term "chai tea" literally translates to "tea tea".
There are many health benefits associated with chai including that it aids with digestion, is rich in antioxidants associated with good health, decreases inflammation, and helps prevent premature aging of your skin. See our Chai Culture page for more details - COMING SOON..
We cook everything on the stove, hand crush all our spices and make our orders in fresh, small batches in an AHS approved commercial kitchen. From start to finish/ready to bottle, our chai-making process takes about 24 hours to achieve the best possible flavours.
See our Chai Culture page for more details - COMING SOON.
Shaista grew up making chai with regular milk (2% and 3.25%) and evaporated milk, but had to give up dairy when she was diganosed with crohn's disease. Refusing to give up traditional chai, she experimented with different versions that were easier for her to digest and that tasted similar to the traditional chai she loved. She tried black chai, black masala chai, and chais made with lactose-free milk, soy milk, almond milk, coconut milk, eggnog, and oat milk.
Lactose-free (2%) milk chai (masala or otherwise) was the closest Shaista got to the original traditional chai she grew up drinking. It was creamy, cooked well on the stove with the ingredients (i.e. didn’t separate) and still had a nice golden chai presentation.
Other non-dairy milks either separate in the heat, aren’t thick enough (keep the chai dark and bitter), or the flavour overpowers the chai instead of complements.
Shaista is always cooking up new ways for everyone to enjoy chai without compromising flavour and you can be sure there are new drinks are coming your way.
We love having our chai hot and the best way to enjoy it that way is to heat your chai in a pot on the stove. Trust us, the microwave just doesn’t heat it the same way.
We also like drinking our chai chilled over a little bit of ice, or with coffee. We have a LOT of ways we like our chai. It is probably better to check out our Drink Recommendations page - COMING SOON.
Steeped chai is tea that sits in hot water. Percolator chai is tea that sits in even temperature water and continuously steeps for an extended period of time.
Stove-cooked chai (our style) made on the stove is tea cooked with water and often other ingredients, but temperature control is the major difference between making chai on the stove and the two other methods above. Stove chai gives you the ability to bring the ingredients to a boil to help marry the flavours together.
See our Chai Culture page for more details - COMING SOON..