Punjabi Masala CTC Chai

Added a spoon of this to my usual milk tea and the cardamom and clove came through without turning bitter, even after a hard five-minute boil. The CTC leaves give it that thick malai texture I was missing.

The boil-and-brew ritual feels extra special with this one; that CTC leaf base steeps up dark and quick. It’s got a proper garam masala kick that lingers nicely on the tongue without overpowering the milk.

Opened the pouch and the spice hit my nose before the water even boiled—that bold, robust aroma is exactly what I needed on a cold winter evening. Brews up a deep, dark cup with real character, and the warmth of the masala lingers nicely till the last sip.