The Classic Brew

Makes 1 generous cup · 7 minutes

Step 1

Measure Water

Add 1 cup (200 ml) of water per serving into a saucepan.

Step 2

Boil & Add Tea

Bring to a boil. Add 1 tsp black tea.

Step 3

A Pinch of Sairoo

Add 1/4 tsp Sairoo blend. Let it bloom.

Step 4

Pour in Milk

Add milk and sugar. Bring to gentle simmer.

Step 5

Simmer & Strain

Simmer 2–3 minutes. Strain and serve.

Tips for Each Blend

Small tweaks bring out the soul of each tin.

Sukoon

Calming & Aromatic

Use a smaller pinch (just under ¼ tsp) and shorten the simmer to 1.5 minutes. Pair with a splash of rose water or a few saffron strands for an evening wind-down.

Best with: Light Darjeeling or green tea base

Sada Bahar

Balanced Everyday

The classic ratio works best. For a richer morning cup, simmer an extra minute and add a small piece of fresh ginger before the milk.

Best with: Assam CTC or strong loose-leaf

Kadak

Bold & Full-Bodied

Go heavy — ½ tsp of masala and 1.5 tsp of tea per cup. Simmer 4 minutes for a deep, restaurant-style cutting chai. Best with jaggery instead of sugar.

Best with: Assam CTC, double strength

Per Variant Tips

  • Sukoon

    1. Use less tea leaves for a lighter, smoother cup
    2. Avoid over-boiling to preserve its gentle notes

  • Sada Bahar

    1. Balanced by design — works well with standard proportions
    2. Ideal for everyday chai, morning or evening

  • Kadak

    1. Use slightly more tea leaves for a stronger base

    2. Let it simmer a little longer for a bold, intense chai

Sairoo Iced Chai

A refreshing twist on traditional chai. Brew strong, chill overnight, and serve over ice for the perfect summer drink.

You'll need

  • 2 cups water
  • 2 tsp Assam CTC tea
  • ½ tsp Sairoo Kadak (or Sada Bahar)
  • 1 cup milk (or oat milk)
  • 2 tbsp jaggery or maple syrup
  • Ice

1. Brew strong

Boil water with tea and Sairoo masala for 4 minutes. You want a deeper, more concentrated brew than usual — the ice will dilute it.

2. Sweeten warm

Stir jaggery into the hot brew until fully dissolved. Strain into a jar and let it cool to room temperature.

3. Chill overnight

Refrigerate for at least 4 hours, ideally overnight. The spice notes deepen and round out beautifully.

4. Build the Glass

Fill a tall glass with ice. Pour the chilled chai concentrate two-thirds of the way up, then top with cold milk. Stir slowly.

5. Garnish & sip

Crack a green cardamom pod over the top. Take it to the balcony. Don't rush.

Ready to brew?

Pick your blend and start the ritual today.

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