Description
🍃 Black Tea🌶 Spiced Blend☕ Medium Caffeine🌿 Loose Leaf
The traditional Indian spiced cup — black tea anchored by cardamom, cinnamon, clove and ginger.
« Chai » just means tea in Hindi. « Masala chai » is the spiced version: a strong black tea base, traditionally Assam, brewed long and hot with whole spices and a hit of milk. Every region of India has its own ratio. The Sampson blend leans on cardamom and cinnamon for sweetness, clove and pepper for warmth, ginger for the bite that ties it together.
Brew it the simple way for an everyday cup, or do it the proper way for guests — simmer the leaves and spices in equal parts water and milk, sweeten to taste, strain into small cups. The whole-spice format means the flavour deepens the longer you steep, without the bitterness that ground spices would bring.
🌶
Whole Spices
Cardamom pods, cinnamon bark, whole cloves — not powder
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Assam Base
Malty Indian black tea built to take milk and spice
🔥
Real Heat
Ginger and pepper carry the cup, not just sweetness
✨The Sampson Promise
We only put ingredients in our products that we would use on our own family. Every ingredient has a purpose. If it doesn’t need to be there, it isn’t.
Type
Black Tea, Spiced
Caffeine
Medium
Origin
India & Sri Lanka
Format
Loose Leaf
Steep Time
4–5 min
Servings
~25 cups (50g)
Tasting Notes
🌶
Sweet Spice
Aroma
Cardamom and cinnamon meet your face first — the warm-bakery side of the spice rack. Beneath them, a gentle clove perfume.
🍵
Malty Body
Body
Indian black-tea leaves bring real weight to the cup. Brewed long, the body becomes thick enough to take milk without thinning out — the way chai is meant to drink.
🔥
Ginger-Pepper Heat
Finish
The finish is where the cup wakes up: a low warm heat from ginger and a small bright kick from black pepper. Sweetness rounds it, doesn’t hide it.
How to Brew
01
Measure
Heaped teaspoon (about 3g) per 8oz cup — chai is meant to brew strong. Use slightly more if you’re adding milk.
02
Boil & Steep
Pour fully boiling water (100°C / 212°F) over the leaves and spices. The whole spices need real heat to release their oils.
03
Steep 4–5 Minutes
Longer than most teas — the spices need time. For the traditional version, simmer in equal parts water and milk on the stove for the full five minutes, then strain.
Water
100°C
Time
4–5 min
Per Cup
1 heaped tsp
For real Indian-style chai, simmer the blend with equal parts water and milk for five minutes, sweeten with a teaspoon of sugar or honey, then strain into small cups. Serves the chai forward and the ritual with it.
About the Tea
🍃
Indian Black Tea
The Base
Assam-style malty black leaves with a hint of Ceylon for clarity. Strong enough to carry both spice and milk — chai needs a base that doesn’t collapse under either.
🌶
Whole Spices
The Masala
Green cardamom pods, cassia cinnamon bark, whole cloves, dried ginger root, cracked black pepper. Whole rather than ground — they release their flavour slowly and don’t cloud the cup.
✨
No Sweetener
The Honesty
The blend is unsweetened — you choose how (and whether) to sweeten the cup. Traditional masala chai is sugared, but the spices are aromatic enough to drink neat.
In the tin
Black tea, cardamom, cinnamon, ginger, cloves, black pepper.
Origin & Sourcing
Black tea sourced from estate gardens in northeast India and Sri Lanka. The masala blend draws on whole spices in the proportions used across northern India — cardamom and cinnamon forward, ginger and pepper for the heat. Blended in small batches for the Sampson shelf.
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