This black tea isthe real Indian tea par excellence. On a basis of black tea of China, we have added some Indian spices, as well as pieces of ginger, cloves, red berries, cardamom and cinnamon.
How to prepare it: make half-skimmed milk boil, incorporate tea and let cook 4 or 5 minutes
Ginger, cloves, red berries, cardamom and cinnamon
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Chai Black Tea: A Symphony of Aromas and Colors
In the shimmering world of tea, some infusions don't just warm you up: they transport you. Our Chai tea is one of these—a fiery elixir, where the deep black of tea entwines with the burning radiance of Indian spices.
Chai, a robust black tea from the highlands of China, is decidedly intense, both for its beautiful deep brown color and its lively, full-bodied attack. On the palate, fresh, camphor-like green cardamom is followed by the subtle spiciness of ginger and the warm roundness of cinnamon. Clove adds a warm, woody depth, while bright, slightly sweet pink berries brighten the overall effect. This cup leaves us with a lingering, comforting warmth, like an embrace that awakens the senses and invites us on a journey.
Holi celebrations in Bandra city
It all began one Indian spring, in the heart of Bandra, Mumbai's bohemian neighborhood. That day, Holi was setting the city ablaze. Clouds of colored powder floated between the flower-bedecked balconies and murals, and the streets buzzed with effervescent music. People laughed, danced, and sprayed each other with pink, saffron, and indigo blue. The air smelled of ripe mango, jasmine, and beaten earth.
Amid the bustling alleyways, Andrea—our Tea Blender—was stopped by a laughing chaiwala (street tea vendor) who handed him a small, dented metal cup. The dark, hot liquid revealed a spicy symphony in the mouth, a vibrant song of India. It was more than just tea: it was the echo of a festive street, the memory of a color on the skin, the warmth of happiness.
An Infusion of Memory and Sunshine
Back at the Parisian creative studio, Andréa was driven by a single obsession: to immortalize this fleeting experience in an infusion. This tea would become her tribute, a work where each sip would revive the magic of this discovery.
Not a fixed recipe—because in India, they say, there are as many chais as there are hands to prepare them—but a living tableau, inspired by a blend of spices that would be his, and only his. Our Chai tea is a sip of India in fusion, a concentrate of celebration and soul, a fragment of Holi suspended in the cup. Each infusion is a return to Bandra, between the pigments and the songs, the horns and the smiles.
1001 Accords for a Tea with a Thousand Faces
A tea with character, our Chai invites pairings as generous as itself.
On the sweet side, it dances with melting gingerbread, a spicy carrot cake, or ginger madeleines. On the savory side, it takes on the exotic flavor of a mild curry, the crispiness of a vegetable samosa, or is wrapped in a mature cheese like a fruity comté or an aged cheddar. Served warm, with or without milk, it embraces each bite with enveloping warmth. At any time of day, it offers a journey of a thousand hues—between sweet sweetness and spicy escapade.
- Black tea with Indian spices -
This black tea isthe real Indian tea par excellence. On a basis of black tea of China, we have added some Indian spices, as well as pieces of ginger, cloves, red berries, cardamom and cinnamon.
How to prepare it: make half-skimmed milk boil, incorporate tea and let cook 4 or 5 minutes
