VAHDAM Double Spice Masala Chai Tea

The traditional boiling method works best with this tea — reviewers are clear that quick steeping doesn't do it justice. Bring equal parts water and milk to a boil, add about a teaspoon of the loose leaf tea, and let it simmer for 3-5 minutes. The CTC granules release flavor quickly with boiling, which is exactly what they're designed for. Add sweetener to taste. Reviewers note that this method brings out the full spice complexity — cardamom, cinnamon, clove, and black pepper all come through in a balanced way. Brewing instructions are included with the package, which is helpful if you're new to loose leaf chai.

Real spices — this isn't artificially flavored. The blend contains actual cardamom, cinnamon, cloves, and black pepper mixed with the CTC black tea leaves. Reviewers can see and smell the individual spice pieces in the mix, and the rich aroma when you open the vacuum-sealed bag confirms it. This is a meaningful difference from many mass-market chai brands that rely on artificial flavorings. The spice balance is one of the most praised aspects of this tea — multiple reviewers note that no single spice overpowers the others.

Technically yes, but most reviewers advise against it. This is a bold, robust blend — the "double spice" name is earned. Without milk, the tea is quite intense and the spice heat from the black pepper and cloves can be overwhelming for most palates. Reviewers specifically note this chai is too bold to drink plain for most people. If you want to try it black, use less tea (about half a teaspoon) and steep for a shorter time. But honestly, this blend was designed for the traditional milk chai method, and that's where it really shines.

For this VAHDAM Double Spice blend, 3-5 minutes of simmering after the initial boil is the sweet spot. The CTC granules release flavor quickly, so you don't need a marathon brew. Going under 3 minutes may leave the spices underdeveloped; going much over 5 can make the tea astringent — a few reviewers noted that over-brewing does bring out some bitterness. Start with 3 minutes and work your way up to find your preference. The milk in the pot helps buffer any harshness.

Both, ideally. The traditional method — and the one that gets the best results from this VAHDAM blend — is to boil the tea in a mixture of water and milk together. The water extracts the tea and spice flavors efficiently, while the milk rounds everything out and creates that creamy, full-bodied chai texture. Brewing in water alone and adding milk afterward works in a pinch, but you'll miss some of the richness. Reviewers consistently mention that this tea shines with milk — drinking it plain black is too bold and intense for most people.

Absolutely — and it makes an excellent one. Since this blend is already bold and heavily spiced, it stands up beautifully to the extra milk in a latte preparation. Brew it stronger than usual (use a bit more tea or simmer longer) to concentrate the flavor, then add steamed or frothed milk. The strong, robust character that reviewers love means it won't get washed out the way milder chai blends can in a latte. Add your sweetener of choice, and you've got a homemade chai latte that rivals what you'd get at a cafe.

Yes, actually — it's a surprisingly good entry point into loose leaf chai. The package includes clear brewing instructions, the strength is easily adjustable by varying how much tea you use, and the traditional preparation with milk and sugar is very forgiving. You don't need special equipment beyond a saucepan and a strainer. The one learning curve is that this tea really does need the boiling method rather than just steeping in hot water — but once you get that down, it's straightforward. Start with a heaping teaspoon per cup and adjust from there.

It can, but it's avoidable. A couple of reviewers noted astringency when the tea was brewed incorrectly — usually from steeping too long or using water that's too hot without milk. The key is to use the boiling method with milk rather than just steeping in hot water, and to keep your simmer time in the 3-5 minute range. The milk naturally buffers the tannins that cause bitterness. If you find your cup too strong, reduce the amount of tea rather than reducing brew time, as under-brewed chai tends to taste thin rather than balanced.

Morning is the sweet spot, and that's when most reviewers enjoy it. The combination of moderate caffeine from the black tea and the warming spice blend makes it an excellent breakfast companion — reviewers specifically highlight the morning wake-up and energy boost. It's also great as a cold weather warmer or after a heavy meal (especially after spicy food — reviewers mention it works well to clear the palate after curry). Just keep in mind the caffeine content if you're thinking about an evening cup — you might want to stick to before mid-afternoon if you're caffeine-sensitive.

VAHDAM packages this tea in a vacuum-sealed bag to lock in freshness — reviewers consistently praise how fresh and aromatic it is on first opening. Once opened, the bag is resealable, which helps, but for best results store it in a cool, dry place away from direct sunlight and strong odors (tea absorbs nearby smells easily). If you have an airtight tin or container, transferring the tea there after opening will help maintain that fresh aroma longer. The 3.53oz size is reasonable enough that most regular chai drinkers will go through it before freshness becomes a concern.

CTC tea by nature consists of small, dense granules — that's literally how it's processed (Crush, Tear, Curl). Some very fine particles are normal with this style of tea and one reviewer mentioned fine particles can end up in the cup. The fix is simple: use a fine-mesh strainer rather than a coarse one when pouring. A cloth tea filter also works well. This isn't a quality defect — it's characteristic of CTC tea, which is specifically designed to brew strong and fast for masala chai preparation.

The spice blend in this VAHDAM chai is actually quite gut-friendly. Cardamom, ginger, and black pepper have long been used in traditional medicine to support digestion, and reviewers of this specific tea confirm that digestive support is a noticeable benefit. The warming spices can help soothe the stomach and stimulate digestive enzymes. One interesting detail from reviewers: this tea works well as an after-meal drink, with some specifically mentioning using it after heavy or spicy meals to settle the stomach.

VAHDAM claims 50+ cups from the 3.53oz (100g) bag, which works out to about 2 grams or roughly one teaspoon per cup. That's accurate if you're making standard-strength cups. However, if you prefer a bolder brew (and many chai lovers do), you might use a heaping teaspoon or more, which would bring you closer to 35-40 cups. The nice thing about loose leaf is the flexibility — you control the strength, so your mileage will vary based on your personal preference.

CTC (Crush, Tear, Curl) black tea is the gold standard for masala chai, and that's exactly what VAHDAM uses here. CTC tea is specifically processed into small, dense granules that brew strong and fast — perfect for the boiling method traditional chai requires. It produces a bold, malty base that stands up to milk and spices without getting lost. Whole leaf teas are lovely for other styles, but for an authentic Indian chai, CTC is the way to go.

"Chai" literally means "tea" in Hindi, so "chai tea" is technically redundant. Masala chai specifically refers to tea brewed with a blend of spices — and that's exactly what VAHDAM's Double Spice is. It's a traditional Indian masala chai made with black CTC tea, cardamom, cinnamon, cloves, and black pepper. The "double spice" in the name means they've dialed up the spice intensity compared to a standard masala chai, giving you a bolder, more robust cup.

No — chai has less caffeine than coffee, though it still gives a solid energy boost. A cup of masala chai made from CTC black tea typically contains 50-70mg of caffeine, compared to 95-200mg in a cup of coffee. What's interesting is that the combination of caffeine with the L-theanine naturally present in tea tends to produce a smoother, more sustained alertness without the jitteriness. Multiple reviewers of this VAHDAM blend specifically call it out as a great morning wake-up tea, so the caffeine is definitely noticeable — just gentler than coffee.

Masala chai has a solid lineup of beneficial ingredients. The black tea base provides antioxidants and a moderate caffeine boost, while the spices each bring something to the table — cinnamon supports blood sugar regulation, cardamom and ginger aid digestion, and cloves have anti-inflammatory properties. Reviewers of this VAHDAM blend specifically mention digestive support and a morning energy boost as noticeable benefits. One unexpected perk tea drinkers noted: it doesn't dry out your mouth the way some black teas can.

It can, especially if you're caffeine-sensitive. This VAHDAM chai contains black CTC tea, which delivers a moderate caffeine hit — enough that reviewers highlight it as a morning energy booster. A chai latte made with this blend would have roughly 50-70mg of caffeine per cup, about half of what you'd get from coffee. It's unlikely to keep you up all night unless you drink it late in the evening, but if you're very sensitive to caffeine, you might want to stick to morning or early afternoon cups.

They offer different benefits, but chai has some advantages. This VAHDAM blend gives you less caffeine than coffee (so less risk of jitters or crashes) while adding the health benefits of its spice blend — anti-inflammatory cloves, digestion-supporting cardamom, circulation-boosting black pepper. Coffee has its own antioxidant profile, but chai's combination of tea polyphenols plus medicinal spices makes a strong case. The catch? Traditional chai preparation with milk and sugar adds calories that black coffee doesn't have. If you're switching from coffee, reviewers say this Double Spice blend is bold enough to feel like a satisfying replacement.

For most people, yes — a cup or two of masala chai daily is perfectly fine. This VAHDAM blend uses black CTC tea, so you're getting moderate caffeine (roughly 50-70mg per cup, less than coffee). The spices — cardamom, cinnamon, cloves, black pepper — are all consumed daily across India without issue. Just be mindful if you're sensitive to caffeine or if you're adding a lot of sugar to each cup. Many reviewers describe this as their go-to morning tea, suggesting it holds up well as a daily ritual.

Masala chai adds the health benefits of its spices on top of what plain black tea already offers. You're getting the antioxidants from the tea base plus the anti-inflammatory and digestive properties of cardamom, cinnamon, cloves, and black pepper. Black pepper in particular enhances the bioavailability of other beneficial compounds. The trade-off is that traditional chai preparation often includes milk and sweetener, which adds calories. But the spice blend itself is a genuine nutritional upgrade over plain black tea.

A cup of VAHDAM's Double Spice Masala Chai gives you several things at once. The black tea base delivers antioxidants and a moderate caffeine boost — reviewers frequently mention the morning energy kick. The spice blend pulls its weight too: cinnamon may help regulate blood sugar, cardamom and ginger support digestion, cloves provide anti-inflammatory compounds, and black pepper enhances absorption of other beneficial nutrients. Reviewers also highlight an unexpected benefit — a long-lasting pleasant aftertaste without the mouth-drying effect common with other black teas.

Adding milk to chai is the traditional way to drink it, and it's how this VAHDAM blend is designed to be enjoyed. Milk adds calcium and protein, rounds out the bold flavor, and actually reduces the tannin content that can cause stomach irritation. Reviewers note that this particular tea is quite bold and intense on its own — milk is practically essential for most drinkers. The health trade-off is just the added calories from milk, which you can manage by choosing your milk type (whole, low-fat, oat, etc.) based on your dietary goals.

The ingredients in this chai blend have encouraging heart-health associations. Black tea consumption is linked to improved cardiovascular markers, cinnamon may help manage cholesterol levels, and the anti-inflammatory properties of cloves and black pepper support overall cardiovascular health. That said, these benefits come from regular, moderate consumption as part of a healthy diet — no single cup of tea is a magic bullet. If you're using this as your daily tea, you're getting a nice combination of heart-supportive compounds.

Chai can be a helpful part of a weight management routine, though it's not a weight loss product on its own. The caffeine and black pepper in this VAHDAM blend may give a mild metabolic boost, and cinnamon has been studied for its potential blood sugar stabilizing effects. The catch is how you prepare it — loading up on sugar and full-fat milk obviously adds calories. Made with minimal sweetener and low-fat milk, a cup of this chai is a low-calorie way to get a flavorful, satisfying drink that might help curb cravings for something heavier.

Here's how to get the most out of VAHDAM's Double Spice: (1) Measure 1 cup water and 1 cup milk into a saucepan. (2) Bring to a rolling boil. (3) Add 1-1.5 teaspoons of the loose leaf tea — adjust more or less depending on how strong you like it. (4) Reduce to a simmer and let it brew for 3-5 minutes. You'll see the color deepen to a rich amber-brown. (5) Strain into your cup. (6) Sweeten to taste — sugar, honey, or jaggery all work well. The beauty of this blend is that the spices are already mixed in, so you don't need to add anything extra. Reviewers love that it's forgiving — more tea for bold, less for mellow.

The boiling method, hands down. Reviewers consistently report the best results when they boil this tea with milk rather than just steeping it. Here's what works: combine water and milk (roughly 1:1) in a saucepan, bring to a boil, add a heaping teaspoon of tea per cup, reduce heat and simmer 3-5 minutes, then strain. The longer simmer extracts the full depth of the spice blend. Quick steeping in just hot water tends to produce a thinner, less satisfying cup — this tea really rewards the traditional preparation method.

Loose leaf chai like VAHDAM's Double Spice is best brewed the traditional stovetop way. Unlike tea bags, loose leaf CTC gives you full control over strength. Use a small saucepan: boil water and milk together, add your tea (roughly 1 teaspoon per cup — adjust to taste), simmer for 3-5 minutes, then pour through a fine-mesh strainer. A tea strainer with small holes works best since the CTC granules are quite fine. Some reviewers mention that very fine particles can pass through a coarse strainer, so a fine mesh or even a cloth filter is worth using.