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Home»Teas »Chai
100% Organic
Sada Chai
Putharjhora, Assam, India
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Flavor Profile:Strong, malty and brisk. Ingredients:100% Organic Black Tea Leaves.Certified Organic by:Quality Assurance International (QAI)
Assam is the largest black tea growing region in the world. CTC refers to "Cut, Tear, Curl" a process that tends to turn tea leaves into small pellets. The CTC grade is the most common tea grade used in India to make Chai, as it is very conducive to boiling.
Water Temp
°F (°C)
Quality of WaterQuantity of Leaf
(tsp / 8oz water)
Steep Time
200°F (93°C)Best with Spring water14-61
Our Chai blends can be prepared in either of two different methods - steeping or the traditional boiling method. Mate Chai can also be infused and enjoyed using a traditional Mate Gourd and Bombilla.

For steeping, simply infuse one teaspoon of leaf/spices per 8 ounces of boiling or near boiling water and steep 4 to 6 minutes (the longer infusion time is needed if you wish to add milk). Add milk and sweetener and enjoy.

There are many recipes and styles for making traditional boiled chai. The method we like to use (with added instructions for sugar/dairy alternatives) follows:
Use one teaspoon of Sada Chai for eight ounces water. Bring to full boil for three minutes. Add whole milk (in ratio of 1/4 milk to 3/4 water), and let boil another two minutes. Strain and sweeten to taste.

When using alternatives to white or blond sugar: For jaggery or raw sugar, add it after the milk returns to a boil, stir, and allow it to dissolve before serving. (Jaggery and some raw sugars will separate the milk if added too early.) Honey - especially raw honey - should be added after the chai is completely finished or served with the chai and added to each cup to taste. You can use stevia in the same manner.
For soy or rice milk, do not allow it to return to boil. Remove from heat just as the leaf and spices began to recirculate to the top of the pan. Most soy and rice milks will separate when boiled.
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By the Ounce 20
Classic Size Tin (3.0 oz.) 60