Do I need any other ingredients to make chai with this set?

Yes. You'll need milk (dairy or plant-based) and a sweetener of your choice. The set provides the spice blend and tea leaves; you supply the liquid, sweetness, and a pot to simmer everything together.

How much chai does this set make?

It depends on how heavily you dose each batch, but expect several dozen cups. A typical recipe uses one to two teaspoons of masala and a few teaspoons of tea per pot, which usually yields two to four servings.

Can I steep this like regular tea instead of simmering it?

You can, but you'll lose most of the depth. The spices need heat and time in boiling water to release their oils. Steeping in a cup will give you faint flavor; simmering on the stove extracts the full aromatic range.

Is the black tea strong enough to taste through milk?

Yes. Chota Tingrai is a medium-strength Assamese black tea selected to hold up alongside both the spice blend and the milk you add. It won't disappear under dairy or plant milk the way lighter teas do.

How long does the masala and tea stay fresh?

Stored in airtight containers away from light and heat, both should retain their flavor for several months. The spices will gradually lose potency over time, so use the masala while the aroma is still strong.

Chef Chai Duo

The 3-second version

170 g masala tin with cardamom, ginger, fennel, cinnamon, pepper, cloves
150 g loose-leaf black tea from Assam with medium body and full flavor
Simmer spices first, then add milk, tea, and sweetener to taste
Requires stovetop simmering, not a quick steep
No measuring tools or strainer included
Loose leaf tea, not bagged

Why it's on GiftsFeed

Cardamom-forward spice blend with full-bodied black tea for traditional chai

Most chai shortcuts—teabags with a hint of spice dust, or concentrates that taste flat and sweet—skip the step that matters. Real chai starts with whole or coarsely ground spices simmered in water, which is the only way to extract the aromatic oils that give the drink its depth. This set gives you a masala with enough cardamom and ginger to taste like something, and a tea robust enough that it doesn't vanish under milk. If you've been disappointed by weak, one-note chai or if you've only ever had the coffeehouse version, this is what the drink is supposed to be. It takes ten minutes and a pot, and it's worth both.

Good gift when

People who want chai that tastes like spices, not just sweet milk
Anyone who already simmers tea on the stove and wants better ingredients
Households that go through multiple cups a week
Tea drinkers looking for a warming, aromatic alternative to plain black tea

Skip it if You need single-serve convenience or don't have five to ten minutes to simmer and strain each batch

Specs

Chai Masala weight: 170 g
Black tea weight: 150 g
Tea origin: Chota Tingrai, Assam
Masala ingredients: Cardamom, ginger, fennel, cinnamon, black pepper, cloves

What's included

170 g Chai Masala spice blend
150 g Chota Tingrai loose-leaf black tea

If you're giving it

No sizing to guess
Arrives ready to give

Tins are ready to wrap; recipient will need milk, sweetener, and a pot to brew.

The details

This paired set delivers both halves of a proper cup of chai: a spice blend built around cardamom and ginger with bright notes of fennel and cinnamon, plus a background warmth from black pepper and cloves, and a medium-bodied loose-leaf black tea grown in Assam that holds its own alongside those spices.

The masala comes in a 170-gram tin. The tea—Chota Tingrai—is packaged separately at 150 grams. You simmer the spices first to extract their oils and bloom the aromatics, then add milk, tea leaves, and sweetener before straining. The result is a hot, fragrant cup with the structure of real tea and the layered spice character that instant mixes and teabag versions never reach.

Because you control each ingredient, you can adjust strength, sweetness, and dairy to taste. Use any milk you like—dairy, oat, almond, or coconut. Sweeten with sugar, honey, or jaggery. The tea is strong enough to cut through milk without disappearing, and the spice blend has enough complexity to taste interesting even after dilution.

This is stovetop chai, not a quick steep. You need five to ten minutes and a pot. The process matters: boiling water pulls the volatile oils from the spices, and simmering the tea with milk gives it body. The aroma fills the kitchen while you work.

The set is sized for repeat use—enough to make several dozen cups depending on how heavily you dose each batch. Store both the masala and the tea in airtight containers away from light and heat, and the flavors will hold for months.

Diaspora Co.

Chef Chai Duo

Complete set pairs a rich, warming masala with medium-strength tea from Assam

$67$704% offat diasporaco.com

Quantity

Buy from Diaspora Co.

Ships and sold by Diaspora Co.. About this merchant

The 3-second version

170 g masala tin with cardamom, ginger, fennel, cinnamon, pepper, cloves
150 g loose-leaf black tea from Assam with medium body and full flavor
Simmer spices first, then add milk, tea, and sweetener to taste
Requires stovetop simmering, not a quick steep
No measuring tools or strainer included
Loose leaf tea, not bagged

Questions

Do I need any other ingredients to make chai with this set?: Yes. You'll need milk (dairy or plant-based) and a sweetener of your choice. The set provides the spice blend and tea leaves; you supply the liquid, sweetness, and a pot to simmer everything together.
How much chai does this set make?: It depends on how heavily you dose each batch, but expect several dozen cups. A typical recipe uses one to two teaspoons of masala and a few teaspoons of tea per pot, which usually yields two to four servings.
Can I steep this like regular tea instead of simmering it?: You can, but you'll lose most of the depth. The spices need heat and time in boiling water to release their oils. Steeping in a cup will give you faint flavor; simmering on the stove extracts the full aromatic range.
Is the black tea strong enough to taste through milk?: Yes. Chota Tingrai is a medium-strength Assamese black tea selected to hold up alongside both the spice blend and the milk you add. It won't disappear under dairy or plant milk the way lighter teas do.
How long does the masala and tea stay fresh?: Stored in airtight containers away from light and heat, both should retain their flavor for several months. The spices will gradually lose potency over time, so use the masala while the aroma is still strong.