BISOU
Masala Chai
premium black tea / thé noir premiumSpicy.Aromatic.Comforting.
$11.99CAD
Enjoy the bold, aromatic flavors of Bisou Masala Chai, a traditional blend of robust black tea and warming spices like cinnamon, cardamom, and ginger. This rich and flavorful tea is perfect for those seeking a comforting, spicy brew that can be enjoyed with milk for a classic chai experience. Ideal for cozy moments or an energizing start to your day.
Water
95°C
Steep
3–5 min
Caffeine
Medium
Benefits & Functions
Boosts energyA bold black tea blended with warming spices for an energizing, comforting lift.
Supports a healthy metabolismBlack tea and aromatic spices naturally support metabolic balance and digestive comfort.
High in antioxidantsRich in antioxidants from black tea and spices to help support overall wellness.
Medium caffeine contentProvides a steady caffeine boost balanced by spices for smooth, sustained energy.
Ingredients
Organic Certified Ingredients: Black tea, Ginger, Cardamon, Cinnamon, Star anise, Clove, Black pepper, Fenugreek
The Sachet
Woven from 100% non-GMO sugar cane fibre. Plastic-free and compostable with your kitchen scraps.
Shipping & Returns
Free standard shipping across Canada on orders over $50. See our Shipping & Returns page for return details.
Recipe
Iced Masala Chai Tea
Ingredients
- 2 tsp Masala Chai tea
- 1 cup Water
- 1 cup Vanilla oat milk
- 2-3 tsp Maple syrup
Method
- 1Bring water to a boil and steep for 3-5 minutes.
- 2Add honey in while the tea is still hot then set it aside to cool.
- 3In a cup add ice and tea then mix together.
Enjoy!
Origin
Assam, India
Strong Assam black tea, built to stand up to spice and milk.
- Region
- Brahmaputra Valley
- Spices
- Seven
Assam’s tea grows on the flat, fertile plains of the Brahmaputra Valley in northeast India, in a warm, humid, monsoon climate. The native Assam plant, Camellia sinensis var. assamica, makes a strong, full-bodied leaf, robust enough to carry cinnamon, cardamom, ginger and clove through a cup with milk.
Chai as most of India drinks it is a recent tradition. Early in the 1900s the Indian Tea Association urged mills and mines to offer tea breaks, and roadside vendors began stretching their leaf with spices, milk and sugar. That sweet, spiced cup soon spread well beyond the stalls.
