
Black Chaï
Black tea flavored with Indian spices

Black Chaï
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- 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
- Ginger, cloves, red berries, cardamom, cinnamon
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 chai as there are hands to prepare them, but a living tableau, inspired by a blend of spices that is said to be his, and only his. Each infusion is a return to Bandra, between the pigments and the songs, the horns and the smiles.
Accords thés et mets
Thé de caractère, notre Chaï invite à des accords aussi généreux que lui. Côté sucré, il danse avec un pain d’épices fondant, un carrot cake bien relevé ou encore des madeleines au gingembre. Côté salé, il se pare de l’exotisme d’un curry doux, du croustillant d’un samoussa aux légumes, ou s’enveloppe d’un fromage affiné comme un comté fruité ou un cheddar vieilli. Servi chaud, avec ou sans lait, il enlace chaque bouchée d’une chaleur enveloppante. À toute heure, il offre un voyage aux mille teintes — entre douceur sucrée et escapade épicée.
Recettes et cocktails à base de thé
Infusé dans du lait chaud avec un soupçon de miel, il devient un Chaï Latte onctueux et enveloppant. Pour une version glacée, laissez infuser à froid dans du lait végétal, puis ajoutez une touche de sirop d’érable et des glaçons. En cocktail, il se marie à un rhum brun ou à un whisky doux, avec une larme de sirop d’épices ou de vanille : un mélange audacieux, chaleureux et inoubliable.
20028
- 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
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 chai as there are hands to prepare them, but a living tableau, inspired by a blend of spices that is said to be his, and only his. Each infusion is a return to Bandra, between the pigments and the songs, the horns and the smiles.
20028
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