Chai

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Masala Chai & Tea Online in India — Vegan Blends Chai in India spans everything from single-estate Assam CTC to spiced blends, green teas and caffeine-free tulsi infusions. This range is filtered for blends with no dairy solids and no honey, so they work with oat, almond, soy or plain water. What to look at on the label Base leaf. Assam CTC gives the strong, malty cup that stands up to milk and spice. Darjeeling and Nilgiri orthodox leaves are lighter and better brewed plain. Spice form. Blends using whole crushed cardamom, ginger and clove hold aroma far longer than those using "natural identical flavouring". Caffeine-free options. Tulsi, lemongrass, chamomile, hibiscus and rooibos contain no caffeine; green tea contains roughly a third of black tea's level. Additions to avoid if plant-based. Honey in wellness blends, and milk solids or caseinate in instant premixes. Storage. Tea absorbs odour. Airtight, opaque and away from spices keeps a blend usable for about a year. Frequently asked questions What makes a chai "kadak"? Kadak means strong-bodied rather than simply bitter. It comes from CTC (crush-tear-curl) Assam granules rather than whole leaf, a longer boil, and a higher leaf-to-water ratio — roughly one heaped teaspoon per cup. Orthodox and Darjeeling leaves brew lighter and will not give a kadak cup however long you boil them. Is masala chai vegan? The tea and spices are, but most instant chai premixes are not. They list milk solids or sodium caseinate, which is milk-derived, so a pack marked "non-dairy creamer" is not automatically vegan. Honey also appears in wellness blends. Every blend in this collection is filtered for no dairy solids and no honey. Which plant milk works best in kadak chai? Oat milk is closest to dairy for body and froth and is least likely to split. Soy milk carries the most protein and holds up to boiling. Almond milk is thinner and can curdle if added to boiling tea — take the pan off the heat first, then add it. Barista editions