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9 Spice Honey Fresh Chai

9 Spice Honey Fresh Chai


  • Melding honeyed ground spices, Ahinsa Estate Ceylon black tea & mature ginger. Crafted in Melbourne, this blend illustrates a robust yet smooth balance sourced by its fragments of flavour.

  • Aromatic, Spicy, Balanced

  • Honey, Black Tea, Mature Ginger, Spices

  • Gluten Free, Dairy Free



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We blend it here in Melbourne from whole spices, fresh mature ginger, organic black tea and Australian honey. Each batch is flawlessly balanced to leave a lasting impression on your day.

  • Premium mature ginger root is organically grown and freshly hand-processed in Sri Lanka, offering potent spice characters, invigorating aromatics and therapeutic properties.

  • Made from premium berries of the tropical Pimenta dioica tree in South America, this seasoning is freshly harvested and ground, ensuring richer flavour and potency of anti-inflammatory properties. A versatile staple, it offers vibrant woody and clove-like characters.

  • Pure and raw honey produced by Australia’s nectar of flowers. Extracted at low temperature, the flavour and colours are created from the honeycomb, of which it is gathered. This mixture shapes the natural sweetness of our blends whilst being a source of health benefits.

  • Referred to as ‘Red tea’ in China, a description of the colour of the liquid. In contrast, the English term ‘black tea’ refers to the colour of the oxidised leaves. Black tea is considered to be fully oxidised, although there is still a range of oxidation possible in manufacturing black tea.

    To produce black tea, the tea is rolled and left to rest (typically for a period of 2 - 2.5 hours) in a warm damp environment to promote oxidation. Heat is applied to the tea once the desired level of oxidation has been accomplished.

How to prepare

  • Based upon your desired brew size, select a jug and weigh 2 tbsp (24g) per 8 fl oz of your chai mix.

  • Ensure your chosen milk is chilled & fresh before pouring into a saucepan. Whisk your fresh chai into the cold milk.

  • Gently heat the milk along with the chai on your stovetop, stirring occasionally to 149°F. If you don’t have a thermometer, the small bubbles will typically indicate a temperature at about 149°F. Please do not bring it to a boil.

  • Pour through a strainer into a cup or glass, with optional Spice dust garnish.

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