Introducing our newest blend, the Australian Native Masala Chai. Rich with flavours from the Australian rainforest and bushland, combined with the vibrancy of Indian spices.
Chai Walli is a proud Australian business run by Uppma Virdi, a first-generation Indian Australian migrant. The Australian Native Masala Chai blend came about out of a request by Deakin University in Melbourne who wanted to support a local business who had a connection to Deakin.
Uppma is a Deakin alumni who studied Law and Commerce. But the world had different plans for her by pushing her into sharing her cultural roots. She’s the granddaughter of an Ayurvedic doctor and learnt from him how to master the art of chai and ancient flavours to create purposeful blends. Today, the Chai Walli team aims to preserve cultural heritage by handcrafting authentic family recipes.
Chai Walli’s Australian native blend is an expression of the diversity and creativity of migrants in Australia. This blend pays homage to Uppma’s cultures by pairing Indian Ayurvedic spices with seasonal Australian natives. We hope each sip of this grounding blend gives you the experience of cross-cultural balance.
Recently Uppma won the Deakin Young Alumna of the Year Award for her contributions to culture, community and heritage.
This package is designed by our very own in house designer, Janice, who captured the brief beautifully. We're really proud of her! The packaging is also home compostable (win win)!
Directions for 2 serves
- Use a saucepan to warm up 1.5 cups of water
- Add 1-2 heaped teaspoons of the chai blend and brew on medium heat for 3-5 minutes.
- Add 1/2 cup of chosen milk and brew for 3 minutes, bring to boil.
- Strain chai into glasses and add sugar to sweeten if desired
- Find a cosy spot, take a sip and enjoy some me-time.
Sugar free, gluten free, vegan, natural, preservative free.
Ingredients: Organic and fair trade tea, herbs and spices.
Made in Australia using 30-40% Australian native ingredients sourced seasonally from small batch suppliers.