Flavoured Tea
An indulgent chai with rich cocoa notes layered over full-bodied Assam tea — smooth, comforting and aromatic, a chocolatey twist on the classic cup.
1 KG pack × 10 units per case · HSN 09021010 · GSTIN required for all business discounts.
1 KG pack × 10 units per case. GSTIN required for B2B invoicing. Pan-India delivery in 7 days.
+91 83068 30644 · Mon–Sat 10am–7pm IST
Allergen advice: This product is processed in a facility that also handles milk solids, nuts and soy.
Approximate values for the dry tea; exact nutrition facts are printed on every pack label.
| Nutrient | Per 100 g | Per serve (15 g) |
|---|---|---|
| Energy | 2 kcal | 0.04 kcal |
| Total Fat | 0 g | 0.00 g |
| Sodium | 0 mg | 0.00 mg |
| Total Carbohydrate | 0.5 g | 0.01 g |
| Total Sugars | 0 g | 0.00 g |
| Added Sugars | 0 g | 0.00 g |
| Protein | 0 g | 0.00 g |
An indulgent chai with rich cocoa notes layered over full-bodied Assam tea — smooth, comforting and aromatic, a chocolatey twist on the classic cup. It dissolves straight into the cup at 3 g tea : 50 ml water + 120 ml milk per cup — no brewing, no straining and no equipment. Used for masala chai, kadak chai, cutting chai and milk-tea service.
Add 3 g of tea to a vessel and pour over 50 ml of boiling water. Add sugar to taste, then 120 ml of milk and stir. Bring to a boil and simmer for 3–5 minutes, then strain into a cup and serve hot.
It is built for masala chai, kadak chai, cutting chai and milk-tea service — a consistent, café-grade chai base for high-volume tea service.
Yes, this flavoured tea is vegetarian and Halal. This product is processed in a facility that also handles milk solids, nuts and soy.
For retail there is no minimum — order as little as a single 1 KG pack. For bulk and wholesale pricing, a minimum of 1 case and a valid GSTIN are required.
Yes. We offer custom chai blends and private label packing for brands and institutional buyers. Contact our sales team to discuss requirements.
Cocoa laid over full-bodied Assam, which is a more natural pairing than it first sounds — both are malty, and the milk in the brew gives the cocoa somewhere to go. The result is closer to a chocolate chai than to a mocha; the tea is still clearly in charge.
A crossover item for menus that need to satisfy the chai drinker and the chocolate drinker with one pan. Strong with younger footfall and in winter service.
Brew it strong and sweeten a little less than usual — the cocoa brings its own perceived sweetness. A dusting of cocoa on the surface makes it look like what it tastes like.
This is loose CTC that you brew, not a premix you dissolve, and that distinction decides whether it belongs on your counter. Brewing means a pan, milk, a boil and about four minutes — and it means the cup tastes like chai made on the premises, because it is. The declared ratio is 3 g of tea to 50 ml of water and 120 ml of milk, which is a strong Indian cup rather than a Western one; brew it to that and it will hold its own against the sugar most customers add. What you get for the extra minutes is the aroma of tea actually being made, which no instant powder reproduces and which sells drinks on its own at a street-facing counter.