Bhutanese Organic Masala Tea (50g)

A warming Himalayan chai blend of black tea and traditional mountain spices, hand-mixed for the classic Bhutanese masala milk tea.

Bhutanese Organic Masala Tea

Masala tea is the spiced milk chai of the Himalayan world — a warming, aromatic infusion of black tea and freshly ground mountain spices, simmered together with milk and sugar until the kitchen fills with the scent of cardamom, ginger, and clove. Our Bhutanese version is built on a base of organic black tea grown in the central highlands, blended with a traditional spice mix that reflects the culinary exchange between Bhutan, Nepal, and northern India.

The blend is rich, deep, and gently sweet on the nose, with notes of cinnamon, green cardamom, ginger, clove, and a whisper of black pepper. When brewed with milk and a touch of honey, it becomes the kind of tea that warms hands on a cold morning and gathers people around a stove. It is equally at home served strong and sweet in a small clay cup, or stretched into a long afternoon latte.

How to enjoy this Himalayan chai in Bangkok:

The Traditional Himalayan Way: Simmer two teaspoons of the blend in one cup of water for 3–4 minutes, add one cup of milk and sugar or honey to taste, then bring to a brief boil. Strain into a cup and serve hot.
The Quick Way: Steep one teaspoon in hot milk for 5 minutes, sweeten, and enjoy. Ideal for busy mornings.
The Iced Way: Brew the blend strong, chill, and pour over ice with cold milk for a refreshing Bangkok-style chai.
Pairing: Serve alongside buttery pastries, fried snacks, or any Bhutanese savoury dish.

This is a Product of Bhutan, hand-mixed in small batches. Every cup is a small celebration of the spice route that has crossed the Himalayas for centuries.

Net Weight: 50g

History of Bhutanese Organic Masala Tea (50g)

Masala chai has a long and tangled history that crosses the Himalayas. Spiced tea was drunk in the royal courts of the Mughal emperors centuries before the British arrived to teach India how to grow Camellia sinensis in Assam. When the British East India Company began shipping tea from Calcutta across the subcontinent, the local tradition of brewing tea with cardamom, ginger, and clove was simply folded into the new habit — and masala chai as we know it was born.

In the Eastern Himalayas, the chai tradition took on its own shape. Bhutanese families, Nepalese hill traders, and Tibetan yak herders each put their own spin on the basic recipe: more ginger in the cold mountain passes, more cardamom in the lowland markets, more clove where pepper was scarce. The result is the chai you find in every teahouse from Paro to Kathmandu — rich, milky, deeply spiced, and intensely comforting.

Our Bhutanese masala tea is a quiet tribute to that cross-border tradition, using organic tea leaves from the central highlands blended with the classic mountain spice mix. It is the cup that warms every traveller who crosses the Himalayas.

Nutritional Value of Bhutanese Organic Masala Tea (50g)

Nutrient

Range

Calories

Protein

Fat

Carbohydrates

Fiber

Sodium

Dietary Pros:

Organic Black Tea Base — sourced from certified Bhutanese tea growers
Real Spices — no artificial flavourings or essences
Hand-Mixed in Small Batches
Customisable Sweetness — brew to your taste
Vegetarian & Easily Made Vegan — with plant milk

Nutritional Highlights (per 100g of dry blend): The black tea base contributes catechins, polyphenols, and a modest amount of caffeine. The spices add trace minerals and aromatic compounds traditionally associated with digestive and circulation support.

Health & Lifestyle Benefits:

Warms the Body: The classic chai spices — ginger, cinnamon, cardamom, clove — are warming and traditionally used to support circulation.
Supports Digestion: Ginger and black pepper are traditional digestive aids, especially after heavy meals.
Antioxidant-Rich Base: The black tea provides catechins and polyphenols that support cellular health.
Comfort in a Cup: The combination of warm milk, aromatic spices, and gentle caffeine makes masala chai a beloved daily ritual across the Himalayas.
Cross-Cultural Tradition: Each cup honours the centuries-old spice-route exchange between Bhutan, Nepal, and northern India.

Note on ingredients: This entry was created from the product image and filename, as detailed supplier information was not yet available. The ingredient list above is based on the traditional Himalayan masala chai formulation and should be verified against the actual label before publication.

How to make Bhutanese Organic Masala Tea (50g)?

Masala chai is built, not steeped. Take your time and let the spices open up in the milk.

Combine: In a small saucepan, mix 2 teaspoons of masala tea with 1 cup of water and bring to a simmer for 3–4 minutes.
Add Milk: Pour in 1 cup of whole milk (or oat milk for a dairy-free version) and add 1 to 2 teaspoons of sugar or honey to taste.
Boil Gently: Bring the mixture to a brief, gentle boil, watching carefully so it does not boil over. Reduce heat and simmer for 2 more minutes.
Strain and Serve: Pour through a small sieve into a cup or clay teapot. Serve hot, ideally in a small cup without a handle, the way it is enjoyed across the Himalayas.

Tip: For a stronger brew, crush the spices lightly with a mortar and pestle before adding them to the water. This releases the aromatic oils and produces a more fragrant chai.