Sticky Chai Blend
Sticky Chai Blend
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Description
Description
Sticky Chai is chai transformed into a more indulgent ritual. Single-origin whole-leaf Assam black tea and whole spices are gently folded through raw Australian honey, preserving their fragrance in a golden, textured blend that releases perfume and warmth the moment it meets heat.
Traditional Indian masala chai has always been brewed fresh, tea and spices simmered slowly with milk to fill kitchens and street stalls with comforting aroma. In parts of South India, spices were crushed into a moist masala before brewing, heightening their presence and body. Sticky chai echoes this richness in a contemporary form.
First popularised in artisan cafés across Australia and New Zealand, sticky chai honours the sensory depth of traditional chai while introducing a lush, spoonable texture. Honey awakens the spices’ essential oils, softening their edges and drawing out a slow, unfolding complexity.
Within each jar are pounded whole green cardamom pods, fennel seed, star anise, true Ceylon cinnamon, ginger, cloves, citrus peel and rose petals layered through organic Assam black tea. The honey lends gentle sweetness and gloss, allowing floral notes and warming spice to emerge gradually over a medium-bold black tea foundation.
Compared to our Masala Chai Spice Blend, which is a pure spice infusion without tea or sweetener, Sticky Chai offers a complete experience. It is naturally sweet, tea-forward and luxuriously rounded, suited to slow simmering, frothy lattes or iced summer pours.
Handcrafted in micro-batches at our gluten free Sydney facility and presented in clear glass jars that showcase its luminous honeyed texture.
Flavour & Aroma Profile
Honeyed and softly floral with aromatic cardamom and rose, warm cinnamon and ginger, gentle anise depth and a smooth, medium-bold Assam finish that lingers elegantly.
How to Brew
Use 1 heaped teaspoon per 200 ml water.
Classic Stovetop
• Simmer gently for 3 to 5 minutes. Add milk, if desired
Strain and serve
Longer simmering deepens spice and body.
Chai Latte
• Simmer 2 teaspoons in 1 cup milk for 4 to 5 minutes
• Strain and froth for a velvety finish
Iced Sticky Chai
• Brew double strength
• Cool completely
• Pour over ice and top with chilled milk
Quick Infusion
• Steep 1 heaped teaspoon in just-boiled water for 3 to 5 minutes
• Add warm milk if desired
Tea Type & Caffeine
Black Tea
Single-origin whole-leaf Assam. Medium to bold in body with moderate caffeine, softened and rounded by honey and spice.
Perfect For
• Café-style chai rituals at home
• Slow, comforting evenings
• Luxurious chai lattes
• Iced chai in warmer months
• Floral spice lovers
• Elevated gifting
Wellness Notes
Across South Asian culinary traditions, teas infused with spices such as cardamom, cinnamon, star anise and ginger are enjoyed for their comforting aromas and seasonal grounding qualities. These preparations are part of everyday culinary practice, especially in cooler weather or evening rituals.
Presentation & Storage
Folded through Australian raw honey and packed in premium clear glass jars to showcase its golden, sticky texture.
Store in a cool, dry place.
Ingredients & Nutritional Information
Ingredients & Nutritional Information
Recipe Inspirations & Pairings
Recipe Inspirations & Pairings
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WHY CERTIFIED ORGANIC?
Certified organic ingredients are grown naturally, without synthetic chemicals or pesticides and handled with care from source to shelf. Independent certification gives you confidence that we meet strict organic standards and maintains its integrity throughout the journey.
THE SPICE ZEN Difference
Gluten free across our entire range.
Produced and packed in a dedicated gluten free facility.
Independently tested and endorsed by Coeliac Australia.
Premium certified organic ingredients; wildcrafted Australian natives.
No fillers, preservatives, flavourings or extracts.
Small-batch production for Freshness & Integrity.
Small family-owned business
Crafted carefully to meet dietary requirements.
Guided by respect for people, traditions and the environment.
