Bangladeshi Chai
From $17.50
What’s In The Packet?
100% natural. no added flavours. organic ingredients. artisanal.
hand-milled. hand-blended. hand-packaged
Feel
Cheerful.
Energised.
Recharged.
Tastes
Smooth.
Spiced.
Refreshing.
Smooth and full-bodied with well-balanced spiced notes, finished with a refreshing eucalyptus-like flavour.
Experience It
Morning, Noon & Early Afternoon.
Hot or Iced. Sweet.
Solo or With Your Fav Treat.
Best Enjoyed
The traditional way – hot off the stove, with the aromatic spices rising to greet you with each sip. In the midst of summer, iced Bangladeshi Chai is an undeniably tasty treat. Purists can delight in this spiced wonder in its natural state. If you're after a traditional experience, add a touch of sugar or the Bangladeshi favourite – jaggery. If you want to be extra traditional, add a generous helping! Any sweetener will work to lift the flavour of the spices, so feel free to go with your favourite.
Best Served
To recreate the joyous atmosphere of the streets of Bangladesh, serve your Bangladeshi Chai in glass cups, clay cups, or stainless-steel tumblers. Locals also love using decorative clay or porcelain teacups when serving family and friends at home, so if you have these on hand, they will beautifully set the scene. If you’re feeling particularly indulgent, you could even use a precious fine china set. Of course, there’s also something to be said for wrapping your hands around a warm mug of chai, so if you’re after those cosy vibes, feel free to serve your Bangladeshi Chai in your favourite mug.
Pairs With
With so many subtle notes of flavour, Bangladeshi Chai is a treat on its own. For a traditional experience, however, you can’t beat the local treats. Look for Bangladesh’s famous chanachur (Bombay mix), muri makha (puffed rice mix), and other deep-fried snacks like samosas and pakora. If you’re feeling adventurous, try traditional rice crepes (pithas), papor (Bengali papadams), nimki (crispy deep-fried bread), or puri (puffed deep-fried bread). For lovers of all things sweet, the silky goodness of sandesh (fresh cottage cheese lightly tossed with sugar over low heat often flavoured with cardamom or saffron) and rosogolla (soft, spongy balls of cottage cheese cooked in sugar syrup) will hit the spot. If these traditional treats aren’t available, your favourite bickie will match beautifully.
Tea Time
Bangladeshi Chai is so ingrained in the local culture that you can tell the time by noting when the magical beverage flows. Tea is served all throughout the day and night. However, if you’re caffeine sensitive, an evening sip is a commitment to being awake well into the night!
Caffeine Level
High
For a shot of vitality
Taste Strength
Strong
For a punch of lively flavour
Known For
Focused Energy. Digestion. Immunity
Brewing Guide
Craving a quick and easy chai? Follow these steps to fast-track tea time!
-
Leaf
1 tsp
-
Liquid
200 ml
-
Method
Steep
-
Temp
100°C
-
Time
2 – 3 min
How to Brew the Simple Way
To Make 1 Cup:
- 1
Add 1 tsp of tea to a teapot, a tea maker, or an infuser pot, mug or cup.
- 2
Pour in 200 ml (7 fl oz) of water boiled to 100°C (212°F).
- 3
Steep for 2 – 3 min.
- 4
Strain into cup or, if using an infuser, remove it from the cup or mug.
- 5
Enjoy pure or sweeten to taste.
This Brewing Guide details how we recommend brewing your chai. But taste is a very personal thing, and we all have our own quirks and preferences. So feel free to experiment and have fun finding your tea brewing groove! You can then refer back to this Brewing Guide anytime you want a refresher on the best tools to use, the ideal brewing method, the magic leaf-to-water ratio, and the perfect water temperature and brewing time.
Compose a symphony of flavours by brewing Bangladeshi Chai the traditional way
-
Leaf
1 tsp
-
Liquid
250 ml
-
Method
Stovetop brew
-
Temp
Rolling boil
-
Time
2 – 3 min
How to Brew the Traditional Bangladeshi Way
Tea Tools
All the specialised utensils you’ll need for the traditional brew:
-
Measure
You will need 1 tsp of tea per cup (250 ml / 8.5 fl oz) of water. For best results, use freshly drawn ambient filtered water.
-
Brew
Bring the water to a rolling boil in your saucepan. Next, add your tea. If sweetening with sugar or a traditional touch of jaggery, add it now and allow it to simmer with the tea to create greater depths of flavour.
Reduce the heat and gently simmer uncovered for 2 – 3 min or until the aroma of the spices fills the air and the tea develops a copper red liquor colour.
Notes:
Adding sugar mid-brew harmonizes the tea and spices, creating a balanced cup of warmth and richness. This process allows for better flavour integration and potential caramelization of the sugar, enhancing the tea’s complexity and depth.
Jaggery, also known as ghur or gur, is an unrefined sugar popular in South and Southeast Asian cuisines. Made from boiled sugarcane juice or palm sap, it retains more nutrients than refined sugar and adds a rich, caramel-like flavour to tea.
-
Serve
Whether you’re enjoying tea solo or with company, you can pour directly into the teacups or transfer the brew to a teapot first. Either way, it’s best to strain it through a mesh strainer to prevent the tea leaves from flowing out. If you didn’t add sugar to the brew, you can add it now, allowing everyone to sweeten their tea to taste. This is also the right time to add honey or any alternative sweetener.
Note for honey lovers: Hot tea can alter honey’s taste and diminish its benefits, so let your cuppa cool a little. Honey is beautifully soluble in a slightly cooled brew, melting in perfectly while retaining its health-boosting properties. So, make it a habit to pause before pouring in honey!
-
Drink
If you are drinking from a traditional handle-less cup, hold the rim with your thumb and index finger. Not only is this the traditional way, but it is also the best method for ensuring you do not burn your fingers.
Before taking your first sip, savour the aroma of the tea in the teacup to experience greater depths of flavour. The brew may be piping hot, so make your first sip small and take it slow, testing the temperature of the brew so that you don’t burn yourself. If you’re not in a rush, you can also let your brew cool for a while as you savour its comforting aroma, building up anticipation for that first satisfying sip.
This Brewing Guide details how we recommend brewing your chai. But taste is a very personal thing, and we all have our own quirks and preferences. So feel free to experiment and have fun finding your tea brewing groove! You can then refer back to this Brewing Guide anytime you want a refresher on the best tools to use, the ideal brewing method, the magic leaf-to-water ratio, and the perfect water temperature and brewing time.
Up for tea but not the heat? Unwind with an icy chai infusion!
How to Brew the Chilled-Out Way
To enjoy this tea iced, simply follow the Quick Brew steps, adjusting the leaf-to-water ratio based on the volume of your cup and how strong you like your tea (see tip below). After straining, add any sweetener you desire, cool the tea uncovered so it reaches room temperature faster. Add your favourite garnishes to give it an extra refreshing kick. If you need some inspiration, Bangladeshi Chai is delicious with freshly squeezed lemon and lemon slices. Serve chilled over ice.
Want to make a big batch of tea to fill a glass jug or pitcher?
In this case, it’ll be easier to prepare a tea concentrate first. Follow the Quick Brew steps, adding the amount of leaf you’ll need for the total volume of your jug or pitcher. However, instead of adding the full amount of water, only add 1 cup (250 ml / 8.5 fl oz) per litre (34 fl oz) of iced tea you’re making. After straining the concentrate into your vessel and adding your desired sweetener, simply top it up with the remaining volume of ambient water. No need to cool your tea – the ambient water will naturally do the job for you! Add your favourite garnishes and serve chilled.
Tips:
Hate the gritty aftertaste of poorly blended sweetener? Incorporating your sweetener while the brew is hot ensures it blends flawlessly, enriching your tea with a charming sweetness that harmonises perfectly and never overpowers the other flavours.
Ice is infamous for diluting drinks, but you can harness its power to water things down by brewing your tea a little stronger than you otherwise would. To get it just right, try doubling the tea leaf quantity provided under Quick Brew. You many need to experiment a little to find your perfect balance.
Craving a richer iced brew? Swap the Quick Brew for the Traditional Brew to discover deeper layers of flavour and aroma. Hint: you should still double the tea leaf quantity when following the traditional steps.
This Brewing Guide details how we recommend brewing your chai. But taste is a very personal thing, and we all have our own quirks and preferences. So feel free to experiment and have fun finding your tea brewing groove! You can then refer back to this Brewing Guide anytime you want a refresher on the best tools to use, the ideal brewing method, the magic leaf-to-water ratio, and the perfect water temperature and brewing time.
