THE INGRIDIENTS OF
OUR MASALA CHAI CONCENTRATE
Indian Tea
Though wild tea trees were discovered in India, tea cultivation didn’t begin until the 19th century during the colonial era. Today, India is home to several renowned tea-growing regions, with Assam being one of the most famous.
Assam: As the first region in the Indian subcontinent to cultivate tea, Assam became known for its bold, mass-produced black teas, setting the standard for commodity tea production in countries like Kenya and Sri Lanka. However, there is a growing movement in Assam among tea growers to move away from mass production in favor of crafting high-quality, specialty teas. These growers are dedicated to preserving Assam's rich tea heritage while focusing on sustainable practices and exceptional flavor. The tea we use is sourced from this very principle, coming from Heritage Tea Assam—a network committed to quality, craftsmanship, and the legacy of Assam’s finest teas.
It is believed that spiced beverages using herbs and spices were
consumed in India as far back as 5,000 to 9,000 years ago,
particularly in the context of Ayurvedic healing practices.
These early versions of chai did not include tea leaves, as tea
consumption in India only became widespread later.
developed in the 19th and early 20th centuries. It became more popular after the British established tea plantations in Assam and other parts of India in the 1830s, promoting tea consumption across the country. Local vendors began incorporating spices into the tea, creating the rich, spiced drink now known as masala chai. This blend of tea, milk, spices, and sweeteners has since become a cultural staple in India and has gained global popularity since the 1980s.
The modern version of chai,
which includes black tea
Grower: Heritage Tea Assam
Origin: Dibrugarh
in Assam, India
Elevation: 100m (350ft)
Quality tea is starting to develop thanks to community leaders like Rajen. Rajen Baruah is the founder of Heritage Tea Assam, a network of small tea growers whose leaf is processed at Rajen's Heritage Tea factory. He spent 30 years working with large tea corporations in Assam, both in the fields and in the factories. After retiring from commodity tea, he realized he wanted to leave a different legacy in the Assam tea industry.
He came out of retirement to found Heritage Tea, with the goal to empowering local farmers through specialty, high-quality teas. He teaches the farmers to cultivate and harvest quality leaf, giving them more opportunities to earn money and gain skills. Rajen, his son Ishan, and the team are also constantly experimenting with new styles of tea. Together, the community is developing innovative new teas and making high-grade Assam black teas.
Heritage Tea has helped growers cultivate their teas with all-natural methods, and all its small growers have transitioned from old, conventional agriculture to chemical-free and pesticide-free methods. They also source vermicompost made by local producers, who are also a network of empowered entrepreneurs that have developed their own methods of natural composting.
Heritage Tea is located in Assam, a large tea-producing region in Northern India. It is a low-lying area with tropical, humid climate and rich clay soils. The land is fed by the Brahmaputra River and heavy monsoon rains. Camellia sinensis assamica, with large leaves, is most prevalent here.
In the region, tea workers struggle to profit from their labors, as they don't have the knowledge or ability to craft quality teas. Tea pluckers are paid USD1.50 a day at most for very difficult work that they cannot progress in. Small growers are also paid very little for selling their raw leaf to the factories. The region mostly produces CTC (Crush Tear Curl) tea, a low-grade style of tea for tea bags.
The Region
The Tea We Use:
Assam Pekoe
Cultivation: Natural (Organic, but no certification)
• • •
A finely cut black tea with the classic Assam flavor. Robust and malty, with bright citrus and fine, fragrant rose undertones. Raw tea leaves are carefully hand-plucked, then processed through a typical tea cutting machine to achieve the small leaf size. Brews into a bold but well-balanced cup. Ideal for hot tea, blending or flavoring.
• • •
The region of Assam is located at low elevation, with abundant rainfall and high humidity. This results in robust, malty teas. Traditionally, the area produces low-grade CTC and fannings for the commodity market, but Heritage Tea Assam focuses on quality teas.
Assam Pekoe is crafted from tea leaves harvested by hand fromCamellia sinensis assamica (large-leaf) bushes. Unlike many other tea pickers in Assam, who focus on quantity rather than quality, the pluckers at Heritage Tea Assam are well-versed in good plucking standards.
Heritage Tea grows with locally-sourced vermicompost, and is completely chemical-free. The founder, Rajen, keeps detailed notes on each tea and educates local growers and pickers, allowing for continued improvement.
WHY DIRECT TRADE TEA
While certifications like Fairtrade have garnered trust among consumers, the demand for cheap tea and lack of transparency in production has turned these certifications into tools more accessible to corporate agriculture. Direct Trade offers a refreshing alternative, emphasizing a direct connection between the producer and the buyer.
Direct Trade has been successfully practiced in the specialty coffee industry for years, and it paves the way for a more equitable model in tea production. By valuing tea and enabling Direct Trade, consumers create economic opportunities for small-scale tea growers who may otherwise struggle. This model has already been embraced in the family-owned Pu-erh tea farms of China, bringing prosperity to their communities. Read more
Supporting Direct Trade
At Mythic Spice Company, we believe that tea growers deserve the opportunity to elevate their craft, focusing on quality and sustainability.
By supporting specialty tea, we empower producers to push the boundaries of excellence in their tea cultivation.
A Shift from Commodity to Specialty Tea
Conscious tea consumers are increasingly gravitating toward specialty tea over commodity tea. Learn about commodity tea.
Certifications vs. Direct Trade
we proudly support Direct Trade and collaborate through Tealet, which foster sustainable relationships between growers and buyers. By doing so, we help create economic opportunities for growers, enabling them to thrive and continue producing exceptional tea.
Organic Assam Black Tea B.O.P: The Bold Malt Base Of Our Chai Blend
To truly appreciate our tea, it’s helpful to understand tea grading. Tea grades categorize leaves by size, shape, and processing, each influencing flavor and brewing characteristics. Here’s a quick guide: TGFOP (Tippy Golden Flowery Orange Pekoe): These whole leaves are prized for their delicate, intricate flavors, ideal for a light and nuanced brew. BOP (Broken Orange Pekoe): This grade includes broken leaves that provide a robust yet nuanced experience, perfect for a hearty tea like chai. The “Broken” refers to the leaf’s processing method, which enhances the flavor release. CTC (Cut, Tear, Curl): This grade involves a process where the leaves are cut, torn, and curled into tiny particles. This method creates a strong, bold flavor and quick infusion, making it a popular choice for traditional chai. Why BOP Over CTC? You might wonder why we chose BOP over the more traditional CTC for our chai. While CTC delivers a powerful, straightforward flavor, perfect for a quick, bold brew, Organic Black Tea (BOP) from Assam offers a more sophisticated profile. Organic Black Tea (BOP) from Assam provides the same strong, malty foundation you expect from a great chai but with an added layer of refinement. The broken leaves in BOP release their flavors more gradually, creating a smoother, more aromatic cup. This grade retains more natural essential oils, which contribute to a richer, more complex flavor profile, perfect for those with a refined palate. Why TGFOP Isn’t Ideal for Chai: While TGFOP is excellent for its delicate, nuanced flavors in lighter teas, it’s not the best fit for chai. The whole leaves of TGFOP are often too subtle to stand up to the robust spices and milk used in chai. They lack the intensity and boldness needed to balance out the strong flavors of spices like cinnamon and cardamom. For chai, a stronger, more assertive tea like BOP is preferred, as it provides the depth and malty richness that complements and enhances the spice blend. The Terroir of Assam: The exceptional quality of our BOP is partly due to the remarkable terroir of Assam. Assam, located in the northeastern part of India, is renowned for its ideal tea-growing conditions. The region, nestled in the lush Brahmaputra Valley, benefits from rich alluvial soil, high humidity, and generous rainfall. This unique environment allows tea plants to thrive, producing leaves with distinct, malty flavors. The geography of Assam also plays a crucial role. The proximity to the eastern Himalayas imparts a unique character to the tea. The high elevation and varied microclimates within Assam contribute to the depth and complexity of the flavor. Assam’s tea gardens are expertly managed to harness these natural advantages, resulting in a product that reflects both the land and the skilled craftsmanship of its growers. Learning More, Tasting More: Understanding the grades of tea and the impact of terroir enhances your overall tea experience. When you enjoy our chai, you’re savoring the essence of Assam, the expertise of skilled tea makers, and a commitment to quality that sets our premium product apart. Organic Black Tea (BOP) from Assam is more than just a grade—it’s a representation of excellence and the rich flavors of its origin. So, while CTC provides a bold, intense brew, and TGFOP offers delicate nuances for lighter teas, Organic Black Tea (BOP) from Assam delivers a richer, more complex experience that elevates your chai to a new level. Discover the difference with us—because true quality goes beyond the ordinary.
Organic Columbian Panela
Panela
Noun - päˈnā-lə
• A traditional unrefined sugar, common throughout Central and South America, made by evaporating sugarcane juice.
•Mythic Spice Company proudly sources this Columbian product from Just Panela to brew our masala chai concentrate.
Pure, Unrefined Goodness
Panela is sugar the way nature intended. Our panela is carefully hand-harvested, cooked in small kettles, and crafted without industrialized processing. This allows it to preserve its natural essence, also known as “terroir” (pronounced ‘ter-wahr’), which captures the unique flavor characteristics imparted by the soil, climate, and region where the cane is grown. Unlike white, turbinado, or brown sugars that are processed through centrifugal refining, panela keeps all the good stuff—minerals, vitamins, and amino acids—that conventional sugar loses in the refining process.
Nutrient-Rich, Raw, and Organic
magnesium, manganese, and vitamins A, B, C, D, and E. Plus, its complex carbohydrates are digested more slowly, providing a steady energy release that’s ideal for athletes or those watching their blood sugar levels. Panela is the raw, organic choice for those seeking more from their sweetener.
The Artisanal Process
From field to table, every step in creating our panela is done by hand, using traditional methods passed down through generations. Farmers hand-cut the sugarcane, and it's carefully boiled in small kettles, capturing the true essence of the land and climate. This artisanal process ensures that our panela retains its deep flavor and nutritional integrity, making it a pure, unrefined sweetener that’s full of natural goodness.
What sets panela apart from refined sugar is its minimal processing.It doesn’t go through harsh mechanical refining, so it retains the vitalnutrients naturally found in sugarcane, like potassium, calcium,
Health Benefits
Panela is more than just a sweetener—it’s a nutritious alternative.
Its lower glycemic index means it releases energy more slowly than
refined sugars, making it a better option for maintaining balanced
blood sugar levels. Rich in antioxidants, vitamins, and minerals, panela provides nourishment while offering a steady, sustained source of energy. This makes it an ideal choice for athletes or those mindful of their sugar intake.
Cultural Significance
For centuries, panela has been a vital part of Central and South American culinary traditions. It’s used to create refreshing drinks like"aguapanela" as well as in desserts and cooking. From everyday meals to festive dishes, panela is an integral part of life in these regions—celebrated for its flavor, nutritional value, and connection to cultural heritage.
Organic Peruvian Ginger
Known in Peru as “kion”, this food was brought to the country in the late eighteenth century, arriving from its native China. It is produced in the Central Jungle in Peru, mainly in the Junín region, where the best ecological conditions for its cultivation are present. It is very similar to turmeric and is very aromatic, with a bitter, spicy flavor and light yellow color inside.
Ninety-five percent of Peruvian ginger is organic, and it is well known by importers for its excellent quality.
Peruvian ginger is known for its distinct flavor and quality, especially prized in the culinary and spice world. Its vibrant citrus notes and bright, zesty aroma set it apart from other
varieties, making it a favorite among chefs and spice enthusiasts. Grown in the fertile soils of the Andean foothills, this ginger benefits from Peru’s ideal growing conditions, producing a fresher, cleaner taste without the woody, earthy notes found in other gingers. Its organic certification and high essential oil content further enhance its reputation as a premium spice.
Organic Guatemalan Cardamom
Guatemalan Cardamom: The Heart of Our Chai
At the core of our masala chai is the exquisite organic cardamom, sourced from the tropical forests of Guatemala. Each pod is hand-picked and meticulously selected from small farms, where traditional cultivation methods meet the highest modern standards. Grown in rich volcanic soil and nurtured by a warm, tropical climate, this cardamom carries a unique flavor, unlike any other.
Why Guatemala? The terroir here lends a vibrant, sweet complexity to the cardamom, with subtle hints of citrus and floral undertones that perfectly harmonize with the robust spices in our chai. We choose this variety over others, such as Indian cardamom, because of its delicate, balanced nature. While Indian cardamom can overwhelm with strong menthol notes, Guatemalan cardamom enhances our blend with gentle brightness, allowing each spice to shine.
By selecting this cardamom, we uphold our commitment to quality and sustainability, bringing you a chai that tastes good and does good. In every sip of our masala chai, the Guatemalan cardamom infuses a distinct warmth and sweetness, creating a richly layered experience that lingers long after your cup is empty. It’s more than just a spice—it’s the soul of our chai.
Organic Sri Lankan Spices
Featuring
Exceptional Quality
Black Pepper Corns
Red Ape Cassia Cinnamon
(Sumatra)
Nutmeg
Star Anise
Clove Buds
