Every blend we serve started with a journey — through tea gardens, sitting with seasoned chaiwalas, absorbing wisdom passed down through generations.
The secret is not the leaf alone. It is the simmer: milk brought up slowly, crushed ginger added at the exact second the bubbles turn, the final pull — that dramatic high pour that folds air into the brew.
Our baristas train for weeks before they touch a kettle. Because a perfect kulhad of chai is a ritual, and rituals deserve respect.
Chai Times — Bengaluru
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