Masala tea, author's blend of tea and spices, 20 g

Masala tea, author's blend of tea and spices, 20 g


The author of the spicy mixture:

MASALE, Ukraine

Brief description:

Author’s spicy mixture for preparing a traditional Indian milk drink.
“Masala tea” contains:

  • Ceylon black tea “Pottotuwa”
  • mix of Indian spices: cardamom, cinnamon, star anise, ginger, black pepper, allspice, cloves, nutmeg, fennel, cumin.

Scientists claim that the first masala tea appeared in Asian civilization about 7,000 years ago, and the spicy mixture was originally part of Ayurvedic culture — used for medicinal purposes. This drink still performs a warming function, as it mainly includes “warm” types of spices. In addition, masala in India is often sweetened with unrefined coconut sugar, the so-called “jaggery”, which is famous for its beneficial properties and ability to prolong life.

According to one of the scientific versions, spices were added to buffalo milk to give the drink additional benefits and a pleasant aroma. This tea was more of a meal – filling and warming, energizing and not time-consuming to prepare. The creators of the masala tea recipe we know today are considered to be the residents of Bengal and Gujarat, who had access to good tea leaves and high-quality milk at the same time.

There are many options for recipes and methods of preparing masala tea. Most often, its basis is fully fermented (black) tea, but we also know recipes from Kashmir, where masala tea is prepared using green tea leaves. A similar spicy drink in Africa is served brewed with herbs or a Rooibos-style tea, chilled with ice cream — which is quite interesting, given that spices have a burning, warming effect. However, it is also very tasty.

The number of spices included in tea masala varies from three pieces to one and a half dozen. In India, the choice of spices for tea is influenced by weather conditions and geographical location. Residents of Western India do not like to add cloves and black pepper to masala. In Kashmir, a more sophisticated blend of spices is preferred, including almonds, cardamom, saffron, cloves and cinnamon from Ceylon. In the lake region of Madhya Pradesh, a pinch of salt is often added to tea. Recipes vary even within the same village – each family cooks masala tea in their own way, using their own little tricks.

The MASALE family shares its spicy secrets with you, and our new tea spice mix “Masala Chai” will help you to get involved in the secrets of tea drinking:
  • bring one and a half liters of water/milk* to a boil
  • add the entire contents of one “Masala tea” bag to the dishes
  • stir, cover and remove from heat
  • let the drink infuse under the lid for 10 minutes
  • if desired, strain and pour into your favorite cups

* We use a regular mix of organic coconut milk from Sri Lanka and water at a ratio of one part milk to three to four parts water. But you can cook masala tea simply on water, or only on milk, using milk of animal origin or its vegetable substitutes. Choose the ingredients according to your tastes and preferences.

MASALE wishes you a nice day and vivid experiences!

Weight0.100 g

20 г


Gluten free


In cooking, Ayurveda

Storage conditions

2 years from the moment of collection in a dry, cool room with a relative humidity of no more than 35%


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