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← The Voyage of Juniper Gale
Illustration for Stationmaster's ChaiChapter IILoose-leaf Indian black tea chai with cinnamon, cardamom, clove & ginger in a white ceramic bowl

Book I · Chapter II · The Dawn Train

Stationmaster's Chai

Cinnamon, clove and cardamom, delivered at dawn

Juniper drifts east through a long, cold night. At sunrise she spots a railway line and lands beside a sleepy station just as the overnight train pulls in. The stationmaster strides along the platform with a steaming kettle, passing chai through every window: cardamom, cinnamon, clove and a bite of ginger. Suddenly the whole carriage is talking. He fills Juniper's flask too, and points her towards the hills where the leaf grows.

Where it's from · Spiced chai is India's everyday cup, poured from kettles at railway stations and street corners right across the country. Its spices are seasoned travellers: green cardamom comes from the hills of southern India, cassia cinnamon from southern China, and cloves were first traded from Indonesia's Spice Islands. Here they meet brisk Indian black tea.

Caffeine
High
Good for
Energy, Digestion
Tastes
Spicy, malty
50 g · $14.95100 g · $24.95250 g · $49.95

Indian black tea chai with cinnamon, cardamom, clove & ginger · Hot · As a latte · Ordering opens soon

What's in the jar

The make-up of this chapter

In the cup · Brisk, malty Indian black tea meets sweet cassia cinnamon, clove and whole green cardamom, with chunks of ginger adding a fiery bite at the finish. It steeps to a deep russet, and the cardamom perfume drifts through the house — just the thing for a slow weekend breakfast.

Good to know

Love it, brew it, know it

Why you'll love it

  • Full steam aheadStrong Indian black tea brings a hearty measure of natural caffeine, and the spice makes it a cup worth wrapping cold hands around.
  • Spices with a long historyCardamom, clove, cinnamon and ginger have travelled the spice routes for centuries, and they still fill the chai pots on Indian station platforms and street corners.
  • Made for the stovetopSimmer the leaf in a pan of milk and water and sweeten to taste, the way chai is brewed in homes across India.

How to brew it

Water
100°C
Leaf
3 g
Per cup
250 ml
Steep
4–5 min

For a quick chai latte, steep a heaped spoonful in half a cup of water for five minutes, strain, then top up with hot frothed milk.

Good for & good to know

  • Natural energy
  • Happy digestion

Contains: Caffeine.

Contains caffeine. Not suitable for children.

Book I · The Voyage of Juniper Gale

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