"Masala" simply translates to "mixed spices", and we find this particular mix to be the most traditional of all our chais. It's cardamom forward with a large backbone of spicy ginger. The clove and cinnamon add a more subtle warmth but don't dominate the cup.
Black tea, cardamom, ginger root, cloves, natural cinnamon flavor, cinnamon bark
Brew 1.5 teaspoons of chai tea per 8 oz water at 208o. Infuse for 4-5 minutes. Adding milk will reduce the spicy sharpness and yields a very pleasant taste. Use 7/8 tea and 1/8 milk.