Ignore all the talking in adjectives, here’s what is in Sattwa Chai. The ingredients are ordered from afar, we visit the estates and fields, pick every detail out, sniff the cinnamon trees and cut apart clove flowers until we can pull it into our kettles by the handful (carefully measured handful to be sure) to make sure that what shows up in your cup is worthy to be called chai.

Ignore all the talking in adjectives, here’s what is in Sattwa Chai. The ingredients are ordered from afar, we visit the estates and fields, pick every detail out, sniff the cinnamon trees and cut apart clove flowers until we can pull it into our kettles by the handful (carefully measured handful to be sure) to make sure that what shows up in your cup is worthy to be called chai.

Why does this matter?

Here’s the thing with chai. Chai is a complete flavor combination where the individual ingredients combine to create a new taste profile, kind of like roasting coffee or making wine. As in coffee where the taste is influenced by the type of bean, the growing season, the geographic area, the harvest processes, the roast and the brew, everything in chai offers multiple variables and ways to enhance the end goal with nuance and unique notes.
And like herbs de Provence or a simple peanut butter and jelly, every ingredient matters and is a constantly evolving taste because Mother Nature, well she doesn’t make mistakes but she definitely keeps us on our toes.

So what’s in our Sattwa Chai?
This and only this:

 

Cinnamon • Ginger • Cloves
Cardamom • Black Pepper • Black Tea
Sugar • Citric Acid

Sattwa Chai doesn’t use flavor shortcuts, you won’t find snuck in vanilla extracts or other sweeteners down on the list, there aren’t items that are added simply for their universal appeal to bump things into the familiar. There is a place for other flavors in chai certainly and we can offer fresh ginger or spicy chai that follows the same stringent criteria but for chai, the original Sattwa chai, the magic is in the blending and how the flavor interacts on the tongue. Delicious is both a science and an art.

Why does this matter?

 

Here’s the thing with chai. Chai is a complete flavor combination where the individual ingredients combine to create a new taste profile, kind of like roasting coffee or making wine. As in coffee where the taste is influenced by the type of bean, the growing season, the geographic area, the harvest processes, the roast and the brew, everything in chai offers multiple variables and ways to enhance the end goal with nuance and unique notes.
And like herbs de Provence or a simple peanut butter and jelly, every ingredient matters and is a constantly evolving taste because Mother Nature, well she doesn’t make mistakes but she definitely keeps us on our toes.

So what’s in our Sattwa Chai?
This and only this:

 

Cinnamon • Ginger • Cloves
Cardamom • Black Pepper • Black Tea
Sugar • Citric Acid

Sattwa Chai doesn’t use flavor shortcuts, you won’t find snuck in vanilla extracts or other sweeteners down on the list, there aren’t items that are added simply for their universal appeal to bump things into the familiar. There is a place for other flavors in chai certainly and we can offer fresh ginger or spicy chai that follows the same stringent criteria but for chai, the original Sattwa chai, the magic is in the blending and how the flavor interacts on the tongue. Delicious is both a science and an art.