Masala Chai Tea | An Autumnal Necessity.
The end of summer plays cruel games of the heart with tea lovers – particularly in the sub-tropics. Our window of perfect weather for steaming hot tea (and what will be at the heart of this prose: warm and spicy masala chai tea) is smaller than most. After several false exits, it feels like summer has finally relinquished its hold on the atmosphere, and a milder season has some wavering confidence to peek its head around the corner.
Welcome dearest Autumn. Please make yourself at home.
For our more southern readers – we do appreciate Brisbane’s sunshiney, light-cardigan autumns and winters are not to be complained about. Amy lived and worked in Melbourne for over half a decade, and Hannah frequented as often as she could. This left one half of Tour de Tea with a very acute understanding of the meteorological hardships of Australia’s biting cold – and the other, with a blind, rose-coloured attitude to a town they exclusively holidayed in, as they – on a frosted, dark morning – never had to confront leaving Amy’s warm little cottage, the company of her white bunny-rabbit, and the 1.5 litre pot of hot tea.
So, this article is a dual public service announcement across multiple regions:
- For those with fleeting cooler temperatures – maybe ones even audaciously dipping below 20 degrees – seize your window for comforting, hot teas.
- For those that genuinely understand what autumn and winter look like – hot tea is an imperative companion be it for comfort or stoicism. It will complement and finesse all circumstances.
Parlance and Pedantry
There was a brief moment on the internet where there was a hubbub about the term ‘Chai Tea’ used as a catch all for masala chai teas. Chai is the word for tea in India. As masala tea has become one of the all-time iconic teas of India – the more western side of the world uses the word ‘chai’ to specifically reference masala chai. That has happened, and it’s not without its fair critique, but it has linguistically naturalised. So technically, Darjeeling tea is chai, Assam tea is chai and Indian BOP is chai – authentically. But now, Chai is synonymous in the western world with Masala Chai – which refers to the spices. And love it, revere it and appreciate it – we indeed do.
Tour de Tea’s Masala Chai Tea
We have several chai teas, but we will, and do, unapologetically play favourites. “Is it because you have an organic, direct from India, multi-generation tea-family blended, ridiculously rich and perfectly balanced, spicy Assam tea?” you ask.
Why! We’re so glad you phrased it that way because yes, yes it is.
Need we say more? Probably not. But oh, we shall.
Navigation of our Chai Tea Range
Our Assam Chai is an organic tea direct from India. It is the richest and spiciest of them all. Perfect for making traditionally milky chai teas. This blend is on a cut-tear-curl leaf from Assam, which is what you’ll see many traditional chai teas in India based on. This tea offers incredible body and strength, which is perfect to then blend with richer milks (we recommend soy) and sweeteners of choice.
Classic Chai: This is a medium spice blend for those who want a traditional spice profile, but might like the option of a slightly softer tea base, which can lend itself to being strong, but doesn’t lean towards milk in the way from which the Assam Chai truly benefits.
Punjabi Chai: A much lighter, floral chai. Truth be told, this is more of a luxuriously spicy/fruity black tea. It’s testing the friendship, calling itself a chai. It is more in the space of hot-cross-buns and Christmas pudding. It’s exquisite, but you might observe a name change in the future. It’s a charmingly spicy black tea. It is beautiful iced in summer and stands as a Tour de Tea Christmas favourite.
Rooibos Chai: A perfect caffeine free option. The Rooibos underneath this spice assortment gives a lovely sweet woody foundation to spices which have a focal point of ginger and citrus – almost pushing the tea into a gingerbread territory.
Boulangerie: Very much not a chai – let’s be clear. But if you found yourself here because you love spicy teas you should probably know about it. It is bready and sweet with notes of burnt butter and brown sugar. You can opt to brew Boulangerie like a chai and it proves a spectacular winter warmer.
The Future
Amy currently has another caffeine-free chai in the making. We make no promises on due dates – we simply don’t release things unless they’re perfect. But, it’s a top priority, so we look forward to sharing it with you soon.
Once you’ve found the chai for you there are many ways you can brew it. It depends on your time, attention, and determination. The good news is they all taste beautiful when made like a simple cup of tea. If you’re after a truly transformative experience – you might need to read our article on How to Brew Chai Tea.
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