FAQs

The chai we sell is not made from a concentrate or syrup.

We cook chai the traditional way - by throwing all the spices and tea in a pot and simmering the whole mixture. The result is a delicious, malty, and rich flavor - not sickly sweet, and not overwhelmingly spicy like Western coffee shop chai.

Our proprietary tea blend sources tea leaves and spices from India. It's unlike anything you can find at coffee shops here.

The secret ingredient is love.

...just kidding. There may be a few reasons:

• When we cook chai for farmers' markets, we cook at scale - there will always be differences simply because cooking a few cups at a time is different than cooking gallons. A giant stockpot of liquid will boil and distribute heat differently than a small sauce pot. We also boil for longer periods of time and put in ingredients at specific times - all things you don't have to worry about when boiling a smaller pot of less than 8 cups.
• The taste and texture can vary greatly depending on what kind of milk/milk alternative you use, as well as sweetener. We use whole milk and full fat oat milk, as well as a sweetener called jaggery. Jaggery is an authentic, unrefined sugar made from concentrated, solidified cane juice.
• If you'd like to learn more about cooking chai and customizing it, see our blog post on making the perfect cup of chai.

Yes. In our experience, cold chai tends to be smoother with more muted flavors from the spices. It's a great summer drink!

You can reheat the chai in a microwave or pot, and this usually returns the intensity of spices back to what they originally were after cooking.

We recommend refrigerating your chai as soon as possible if you plan to save it for later, and we recommend consuming your refrigerated chai within a couple of days just like with most other foods.