Chai Walli
Chai Walli was founded by Uppma, the granddaughter of an Ayurvedic doctor who specialised in remedial tea blends in India. She now runs her female-centric business in Naarm/Melbourne, with authenticity, integrity, empowerment at it’s core.
Chai Walli’s signature masala chai made using a fair trade organic black tea and a blend of 11 spices.
Warming and balanced, really the best chai!
100g bag - 20 serves.
Directions for 2:
Warm 1.5 cups of water in saucepan
Add 2 heaped teaspoons of chai and brew over medium heat for 3-5 minutes
Add 1/5 cup milk and brew for 3 minutes, bringing to the boil
Strain into glasses and add jaggery if desired
Chai Walli, Naarm/Melbourne.
Chai Walli’s signature masala chai made using rooibos and a blend of 11 spices.
Warming and really balanced, really the best chai!
100g bag - 20 serves.
Directions for 2:
Warm 1.5 cups of water in saucepan
Add 2 heaped teaspoons of chai and brew over medium heat for 3-5 minutes
Add 1/5 cup milk and brew for 3 minutes, bringing to the boil
Strain into glasses and add jaggery if desired
Chai Walli, Naarm/Melbourne.
The recommended sweetener for all Chai Walli tea blends. Adds a malty, caramel sweetness to the chai without being too sweet or overpowering.
Jaggery is a natural Indian unrefined sweetener made from organic sugar cane.
100g bag,
Chai Walli, Naarm/Melbourne.
Essential for making a great brewed chai! When brewing chai on the stove you’re able to create far more depth of flavour and a richer, spicier chai. It really doesn’t compare to steeping your tea in hot water.
1.5 litre capacity, able to make up to 1.25 litres of chai at once.
These are lightweight and easy to clean stainless steel pots. Hand washing recommended.
Chai Walli, Naarm/Melbourne.