Small Batch. Big Flavor.
It’s Chai Time
Hi there, I’m Robert, but most people call me Bobby.
I got hooked on chai when I went to friend’s wedding in Bengaluru, India. I was amazed at the flavor that could be found on a street corner for something like a quarter USD.
I couldn’t really find anything quite like it at home in Salt Lake City, so I decided to start making it myself. I dove into books about tea and extraction science and landed on a recipe that tasted fresh, bold, and warming.
Ultimately, I fell in love with the way that the culture around tea/chai is all about slowing down, being present, and communion with our neighbors; it’s an antidote to so many of the ills that plague society today.
Logo design by the inimitable Jack Hull.
Really Good Chai
We let the ingredients speak for themselves
Green Cardamom, the “Queen of Spices.” A delicate, primary flavor of traditional Chai not found in most retail concentrates due to cost. Once you taste it, you’ll need it.
Loose-leaf Assam Black Tea, processed with traditional “orthodox” methods to preserve malty complexity and minimize bitterness.
Jaggery and Fresh Ginger come together in a vibrant, florally acidic dance in our signature low-and-slow extraction.
A symphony of whole spices, such as Cinnamon, Star Anise, Fennel seed, and Black Peppercorn flushes the mouth with a warming glow.
Purified water, remineralized for optimal extraction and flavor. Made possible by our partnerships with Water+Wellness and Third Wave Water.
Ready to up your Chai game?
Shoot me a message →