Nepalese Himalayan Masala Black Tea

Ilam, Nepal • High Elevation Nepali Chiya (Masala Chai) Loose Leaf + Pyramid Bag Option Cinnamon, Ginger, Clove & Cardamom Nepali Chiya Masala Black Tea with Warming Spices Nepalese Himalayan Masala Black Tea is our everyday-ready take on Nepali chiya—bold, aromatic, and deeply comforting. The base is black tea from Ilam, Nepal, crafted for a smooth, malty cup, then layered with real cinnamon, ginger, clove, and cardamom for a balanced Nepal chai you’ll want to make on repeat. Make it classic on the stovetop for Nepali milk tea, turn it into a café-style chai latte, or brew double-strength for iced masala chai. If you’ve been searching “chiya tea,” “what is chiya,” “Nepali chai,” or “Nepali masala tea,” this masala chiya delivers warm spice over a clean, high-elevation black tea base. Why You’ll Love It Authentic Nepali masala chai character, inspired by chiya at home Single-origin Ilam tea base: smooth, rich, and balanced for milk Real spices only: cinnamon, ginger, clove, and cardamom (no artificial flavoring) Flexible formats: loose leaf for stovetop brewing, plus a pyramid bag option for convenience Comfortable daily energy from black tea—steady and satisfying Prefer a straight, honeyed black tea? Try Himalayan Golden Black Tea. Want a bolder breakfast cup (great with milk)? Go with Sherpa Breakfast Black Tea. Brewing Guide Stovetop chiya (recommended): simmer 2 tsp tea in a 1:1 mix of water + milk for 5–7 minutes, sweeten, strain Mug method: 2 tsp per 8 oz at ~200°F for 4–5 minutes, then add milk to taste Iced masala chai: brew double-strength, cool completely, pour over ice with milk Tip: for stronger chai, increase leaf instead of over-steeping Step-by-step recipe: What Is Chiya? How to Make Nepali Milk Tea at Home. A smooth, spiced Nepal tea that works hot, iced, or latte-style—easy to brew at home, and easy to love.