loose tea

Need a little more spice and heat in your life? How about Chilli Chocolate sticky Chai? Hot, smooth and seductively sweet. The classic spicy sticky chai blend has been complemented here with habanero chilli for that extra kick and organic cocoa for the perfect accompaniment. Chai Walla is the name of the chai makers in India. They are everywhere: on every corner and in every alley, in poor as well as rich areas. The traditional Indian chai is a mixture of roasted spices, fresh ginger, black tea and organic honey or agave (the vegan version). The latter ingredient is also responsible for the wonderful sweetness. The chai is usually drunk in combination with milk, as a chai latte.Nathan and Livia, a young couple from Zurich, are behind Chai Walla. They got to know the sticky chai variant in Australia and brought it to Switzerland in 2017. Since then, you can find their chai in over 25 cafés.With sticky chai, the agave is already cooked into the chai spice mixture and the flavours of the spices are thus preserved for longer. Unlike the often used chai powder, which we tend to discourage, no extra flavourings are added here.Recipe for a 2.5 dl cup:1) Put 1 heaped tablespoon of chai, 0.8dl of water, 1.6dl of milk into a saucepan.2) Heat over medium heat to just below boiling point.3) Pour through a sieve into a cup and enjoy. Sweeten to taste.Alternatively, the milk can be frothed and the chai served as a chai latte.

The Classic Masala, with the addition that CHF 5.00 of each pack goes directly to the Suaq Orang Utan Project, which works to preserve the habitat and research of orangutans. Chai Walla is the name of the chai makers in India. They are everywhere: on every corner and in every alley, in poor as well as rich areas. The traditional Indian chai is a mixture of roasted spices, fresh ginger, black tea and organic honey or agave (the vegan version). The latter ingredient is also responsible for the wonderful sweetness. The chai is usually drunk in combination with milk, as a chai latte.Nathan and Livia, a young couple from Zurich, are behind Chai Walla. They got to know the sticky chai variant in Australia and brought it to Switzerland in 2017. Since then, you can find their chai in over 25 cafés.With sticky chai, the agave is already cooked into the chai spice mixture and the flavours of the spices are thus preserved for longer. Unlike the often used chai powder, which we tend to discourage, no extra flavourings are added here.Recipe for a 2.5 dl cup:1) Put 1 heaped tablespoon of chai, 0.8dl of water, 1.6dl of milk into a saucepan.2) Heat over medium heat to just below boiling point.3) Pour through a sieve into a cup and enjoy. Sweeten to taste.Alternatively, the milk can be frothed and the chai served as a chai latte.

Chai Walla is the name of the chai makers in India. They are everywhere: on every corner and in every alley, in poor as well as rich areas. The traditional Indian chai is a mixture of roasted spices, fresh ginger, black tea and organic honey or agave (the vegan version). The latter ingredient is also responsible for the wonderful sweetness. The chai is usually drunk in combination with milk, as a chai latte. Nathan and Livia, a young couple from Zurich, are behind Chai Walla. They got to know the sticky chai variant in Australia and brought it to Switzerland in 2017. Since then, you can find their chai in over 25 cafés.With sticky chai, the agave is already cooked into the chai spice mixture and the flavours of the spices are thus preserved for longer. Unlike the often used chai powder, which we tend to discourage, no extra flavourings are added here.Recipe for a 2.5 dl cup:1) Put 1 heaped tablespoon of chai, 0.8dl of water, 1.6dl of milk into a saucepan.2) Heat over medium heat to just below boiling point.3) Pour through a sieve into a cup and enjoy. Sweeten to taste.Alternatively, the milk can be frothed and the chai served as a chai latte.

Chai Walla is the name of the chai makers in India. They are everywhere: on every corner and in every alley, in poor as well as rich areas. The traditional Indian chai is a mixture of roasted spices, fresh ginger, black tea and organic honey or agave (the vegan version). The latter ingredient is also responsible for the wonderful sweetness. The chai is usually drunk in combination with milk, as a chai latte. Nathan and Livia, a young couple from Zurich, are behind Chai Walla. They got to know the sticky chai variant in Australia and brought it to Switzerland in 2017. Since then, you can find their chai in over 25 cafés.With sticky chai, the agave is already cooked into the chai spice mixture and the flavours of the spices are thus preserved for longer. Unlike the often used chai powder, which we tend to discourage, no extra flavourings are added here.Recipe for a cup of 2.5 dl:1) Put 1 heaped tablespoon of chai, 0.8dl of water, 1.6dl of milk into a saucepan.2) Heat over medium heat to just below boiling point.3) Pour through a sieve into a cup and enjoy. Sweeten to taste.Alternatively, the milk can be frothed and the chai served as a chai latte.

Chai Walla is the name of the chai makers in India. They are everywhere: on every corner and in every alley, in poor as well as rich areas. The traditional Indian chai is a mixture of roasted spices, fresh ginger, black tea and organic honey or agave (the vegan version). The latter ingredient is also responsible for the wonderful sweetness. The chai is usually drunk in combination with milk, as a chai latte. Nathan and Livia, a young couple from Zurich, are behind Chai Walla. They got to know the sticky chai variant in Australia and brought it to Switzerland in 2017. Since then, you can find their chai in over 25 cafés.With sticky chai, the agave is already cooked into the chai spice mixture and the flavours of the spices are thus preserved for longer. Unlike the often used chai powder, which we tend to discourage, no extra flavourings are added here.Recipe for a 2.5 dl cup:1) Put 1 heaped tablespoon of chai, 0.8dl of water, 1.6dl of milk into a saucepan.2) Heat over medium heat to just below boiling point.3) Pour through a sieve into a cup and enjoy. Sweeten to taste.Alternatively, the milk can be frothed and the chai served as a chai latte.

Switzerland's first certified organic coffee cherry tea. Dried fruit pulp from 100% organic Arabica coffee from our own family business, the Tropical Mountains coffee farm in Peru. Cáscara is Spanish and means "coffee husk". The coffee cherry consists of 80% of the so-called "pulp", i.e. the pulp and the skin. The cherry contains two seeds, the coffee beans we are so familiar with. We dry the pulp on raised beds in the sun and it becomes a fruity-smelling "cascara".This cascara husk can be used to make coffee husk tea or cascara tea. Coffee farmers have been drinking this tea for centuries. In some Central and South American countries it is the national drink. The amber-coloured liquid is a cult drink and invigorates, because in a cup, cascara has up to eight times the caffeine content of ordinary coffee.