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Forest Brews Tea Company
Estate CTC blended with freshly crushed green cardamom from Idukki. One spice, done perfectly — aromatic, clean, and unmistakably South Indian.
Elaichi chai is the simplest of the masala family: one spice, one tea, perfected by proportion. We use estate-grown CTC dust from Kaircombai as the base and blend it with coarsely crushed green cardamom sourced from Idukki, Kerala — the variety with the highest cineole content and the brightest, most penetrating aroma. No additional spices, no flavour extracts, no masala shortcuts.
The deliberate restraint of a single-spice blend lets the cardamom speak clearly. In a full masala blend, ginger and pepper compete for attention; here, the cardamom is the entire story. The liquor is a warm amber-brown, richly aromatic, with a pleasant menthol-like coolness on the finish that is characteristic of high-quality elaichi. It is softer than pepper-forward blends and particularly good as a morning chai when you want aroma without intensity.
We recommend this blend for households that already drink our full Masala Chai and want an alternative register — something lighter and more floral for days when the full-spice blend feels like too much. It also works exceptionally well as a dessert chai after a heavy meal, where the cardamom aids digestion without the ginger’s heat.
Origin
Kaircombai CTC + Idukki green cardamom
Grade
CTC + green cardamom
Weight
200g
Brew Temp
Simmered in milk
Steep Time
4–5 minutes simmer
Five dimensions scored 0–100 from our cuppers.
Brew Guide
Boil 100ml water. Add 3g blend. Simmer 90 seconds. Add 150ml full-fat milk. Simmer 3–4 minutes until fragrant and deep amber. Strain. Sweeten with sugar or jaggery to taste.
Temperature
Simmered in milk
Steep Time
4–5 minutes simmer
Select a brew style and number of cups — we’ll give you exact quantities.
Full-fat milk: 300ml — add after initial water steep. Total liquid per cup ≈ 250ml.
South Indian Kadak — Method
Simmer leaf in water first, add 150ml full-fat milk, simmer again. Strain firmly. Sweeten with jaggery. Thick, dark, strong — the classic canteen cup.
One spice, done so well it makes all the others seem unnecessary
I bought this alongside the full masala blend to compare. On the days I want something aromatic but lighter, this elaichi chai is perfect. The cardamom is unmistakably Idukki — that clean, bright smell before the simmer even starts. My mother-in-law, who has been making chai for 40 years, asked what I had changed.
