This kit comes with our Grade A Single Origin Assam Black Tea and a pack of our Chai Spice - all you need to make a great cup of chai in a few minutes.

Tasting Notes - Assam Black Tea

Aroma: Bold and inviting with malty sweetness, hints of molasses, and a subtle earthiness. When brewed, releases warm notes of toasted grain and honey.

Flavor Profile:

• Primary: Rich, full-bodied maltiness with a natural sweetness

• Secondary: Robust and brisk with notes of molasses, caramel, and dark chocolate

• Finish: Smooth with a lingering warmth and slight astringency that cleanses the palate

Mouthfeel: Full-bodied and robust with a velvety texture. Strong enough to stand up to milk and sugar (the traditional chai way) but complex enough to enjoy black.

Brew Color: Deep amber to reddish-brown—the color of dawn over the Brahmaputra.

Best For: Morning wake-up, traditional chai preparation, or anytime you need a tea with backbone. This isn't a delicate afternoon sipper—it's the bold, hearty brew that fuels a region.

Brewing Notes: The high tannin content means it can handle boiling water and longer steep times without becoming bitter—perfect for the traditional "boil it all together" chai method, or brew it strong and add milk the way Assamese families have for generations.

Chai Spice Ingredients

Black Pepper

Ginger Powder

Cinnamon

Cardamom

Cloves

Anise Seeds

Tuli (Holy Basil)

Sourced from the mist-covered hills of Meghalaya in Northeast India, Laahe Ground Cinnamon is a rare, wild-foraged cassia cinnamon known locally as Dieng-lorthia. Harvested from the forests of the Garo Hills by indigenous communities, this cinnamon is prized for its exceptional aroma, warmth, and potency.

Naturally high in cinnamaldehyde—up to 85%, this single-origin cinnamon delivers a bold, sweet-spicy flavor with remarkable depth. Even a small amount transforms chai, baking, coffee, and savory dishes with unmistakable richness.

The Power of Place

Meghalaya—meaning “the abode of clouds”—is one of the wettest and most biodiverse regions on Earth. Its monsoon-fed forests, mineral-rich soil, and cool mountain climate create ideal conditions for producing extraordinarily aromatic cinnamon.

This environment gives Laahe Cinnamon its:

• Deep warmth and natural sweetness

• Intense aroma and essential oil content

• Bold flavor that requires less per use

Each harvest varies slightly, reflecting the living landscape it comes from—never standardized, never industrial.

Wild-Foraged & Sustainably Harvested

Unlike plantation-grown cinnamon, Dieng-lorthia is wild-foraged, not farmed. The Khasi, Garo, and Jaintia communities have harvested cinnamon from these forests for centuries using traditional knowledge passed down through matrilineal lineages.

Harvesters carefully select mature trees, remove only what the tree can regenerate, and sun-dry the inner bark using age-old methods—protecting both the forest and their livelihoods.

This is cinnamon as forest stewardship.

How to Use

Because of its high cinnamaldehyde content, a little goes a long way:

• Brew into chai, tea, or coffee

• Use in baking, desserts, and oatmeal

• Add to curries, biryanis, stews, and braises

• Stir into warm water, honey, or golden milk

Laahe Chai Spice Blend is a warming, aromatic blend of whole spices traditionally used in Indian masala chai. Made with cinnamon, black pepper, green cardamom, anise seeds, cloves, and Indian holy basil (tulsi), this blend delivers depth, balance, and rich aroma in every spoonful.

While perfect for brewing traditional chai, Laahe is designed to be versatile. Stir it into coffee or lattes, simmer it with milk, sprinkle it into oatmeal or baked goods, or add it to desserts, cocktails, and even savory dishes for a subtle, complex spice note.

Hand-blended in small batches, Laahe brings the comfort of Indian chai rituals into modern kitchens.