Breakfast & Morning
Royal Ceylon English Breakfast
“Bold, malty & majestically invigorating.”
~ Handcrafted Artisanal Master Blends ~
Home Premade Blends Artisan Ceylon Cinnamon Chai
Artisan Ceylon Cinnamon Chai
“Authentic true cinnamon, crushed cardamom & cloves.”
Pure Ceylon
Master Blend
Orthodox Leaf
Premade Blends
Dessert & Spiced
Artisan Ceylon Cinnamon Chai
“Authentic true cinnamon, crushed cardamom & cloves.”
Our homage to the legendary spice groves of ancient Sri Lanka. Unlike commercial chais made with cheap cassia bark, we use genuine sweet Ceylon Alba cinnamon (Cinnamomum verum), hand-crushed green cardamom pods, cloves, and fiery ginger root blended into rich highland black tea.
Elevation & Region
Mid-Country Spice Valleys (1,000m – 1,400m)
Garden Origin
Kandy & Matale Historic Spice Terraces, Sri Lanka
Leaf Grade
BOP Black Tea Blended with Whole Crushed Spices
Caffeine Strength
High
Botanical Ingredients:
Pure Ceylon Black Tea, Pure Ceylon True Cinnamon (Alba grade quills), Green Cardamom, Dried Ginger, Whole Cloves, Star Anise, Black Peppercorn
Sensory Tasting Profile
Body
92%
Aroma
99%
Sweetness
70%
Astringency
65%
Aroma: Sweet cinnamon quill, toasted cardamom pod, pungent clove, vanilla spice
Liquor: Rich copper with crimson spice undertones
Quality Guarantees
- Authentic true Ceylon cinnamon — sweeter, safer, and infinitely more aromatic than cassia
- Hand-crushed whole spice pods for maximum essential oil infusion
- Simmers magnificently on the stovetop with fresh whole milk or oat milk
- Deeply warming, comforting and aromatic winter favorite
Culinary Pairings:
Warm apple cinnamon pie, dark ginger biscuits, cardamom bread.
The Sacred Daily Ritual
Master Steeping Ritual
How to Brew the Perfect Cup of Artisan Ceylon Cinnamon Chai
Extract the finest essential oils, tannins, and sweetness by following our tea master's steeping parameters.
Water Temperature
98°C – 100°C
Steeping Duration
4 – 5 minutes
Leaf to Water Ratio
1 rounded tbsp (3g) per 220ml water (or 50/50 water & milk)
Serving Style
Plain or Warm Milk
The 4-Step Infusion Ritual
1. Fresh Cold Water
Always draw fresh cold water rich in dissolved oxygen. Avoid re-boiling flat kettle water.
2. Warm Your Vessel
Swirl a splash of hot water in your ceramic or glass pot, then discard to maintain steeping heat.
3. Steep Undisturbed
Pour heated water over loose leaves and cover immediately to lock in delicate volatile aromatics.
4. Decant & Savor
Strain leaves completely into warm porcelain cups. Sip mindfully and savor the Ceylon terroir.
Explore Further
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Breakfast & Morning
Highland Sunrise Golden Blend
“Golden tips that capture the highland dawn.”
Afternoon & High Tea
Nuwara Eliya Earl Grey Deluxe
“Cold-pressed bergamot kissed by highland mist.”