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Ginger Chai Masala

Murchie's Ginger Chai Masala is a spicy blend of ground spices to kick up your tea: lots of invigorating ginger and other spices that warm you from the inside out. The ground spices will disperse right into the tea, giving a very rich, strong cup.

Availability: In stock

Product Name Price Qty
Ginger Chai Masala

Product Description


Contains: Ginger, Cinnamon, Cloves, Cardamom, Allspice, White Pepper, Nutmeg

  • Traditionally made with strong black tea
  • Chai Masala literally translates to “Tea Spice Mix”
  • Originally from India, this version of chai is also enjoyed in parts of Africa and other regions



Steep approximately 4 parts tea (strong black teas are recommended: Ceylon Fannings, Best Ceylon or 1894 Select Orange Pekoe) with 1 part Ginger Chai Masala. For one serving, mix 1 teaspoon of Murchie’s Tea (strong black tea is best) and ¼ teaspoon of Ginger Chai Masala. Steep in 6-8oz boiling water for 3-4 minutes. Strain and add milk and honey or sugar to taste. 

Package Size:

  • 2oz / 56g Package
  • Ground


Customer Reviews (2)

Something DifferentReview by Nancy
Soothing and delicious in tea,. but oh so good in my morning hot chocolate.
Best dark chocolate into hot milk with a half teaspoon or more of Ginger Chai Marsala.
Blend with a hand blender.Enjoy! (Posted on 2019-04-11)
So delicious...Review by Laara
This mixture of spices beats them all. I live on Vancouver Island, Qualicum Beach area, and Victoria is just too far to drive for more Ginger Chai Masala. I wish Murchie's had a store in Nanaimo or Courtenay. I'm almost out of the chai! (Posted on 2018-12-08)

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Strength Ratings

Flavour Profile Guide

Tea and coffee tasting is a very individual, multi-dimensional experience: one person’s perfect cup can be too strong or weak, too brisk or watery for the next person. At Murchie’s, we believe that the best tea or coffee is the one that YOU like the best! We use the following flavour profile guides to help compare our teas and coffees within a relative scale.

Tea Strength Ratings

This rating method indicates the strength of flavour each tea has when brewed according to our brewing guide.

Light/Delicate Tea | Murchie's Tea & Coffee              Light/Delicate: Very light in colour and delicate in flavour
Medium Tea | Murchie's Tea & Coffee              Medium: Medium-light cup with slightly fuller cup
Medium-Strong Tea | Murchie's Tea & Coffee              Medium-Strong: Medium-dark cup, medium body, and full flavour without harshness
Strong Tea | Murchie's Tea & Coffee              Strong: Full body, rich cup, takes milk well
Very Strong Tea | Murchie's Tea & Coffee              Very Strong: Rich, dark cup with very full, strong flavour and briskness


Coffee Ratings

We rate the flavour properties of our coffees along two dimensions: roast and body.

Roast is simply a result of how long and how hot the beans have been roasted, which can be seen in the colour of the finished bean, and typically results in general flavour traits:

Light Roast           More acidity, brightness and a slight pucker
Medium Roast           Slightly richer flavours, some acidity, enhanced creaminess
Dark Roast           Distinctive roasted flavour, sometimes notes of toasted sugar or charcoal

Body is the term used to describe how the brewed coffee feels in your mouth:

Light Body           Easy to drink with little lingering flavour, ‘thin’ or ‘clean’ feeling on the palate
Medium Body           Heavier, creamier mouth-feel with more lingering flavour
Full Body           Rich, full-mouth feeling: hits all of the palate and lingers

Brewing Guides

Brewing Guide | Murchie's Tea & Coffee

Tea Brewing Guide

Different types of teas should be brewed according to certain times and water temperatures to bring out their best flavours. Use this guide as a starting point, and then experiment until you find the perfect brewing method for your favourite tea.

Based on approximately one level teaspoon (2.5g) of loose tea or one tea bag per 6-8 ounce (180-240ml) cup. For stronger flavour, add more tea. Brewing for longer may increase the strength of the tea, but will likely also cause bitterness.

Brew times shown in minutes.

Coffee Brewing Guide

The simplest methods for brewing coffee are drip coffee, pour over and French press. These guidelines are a starting point; modify the ratio of coffee to water, the grind, and brewing time to your taste. If your coffee is not strong enough, increase the proportion of coffee per cup of water, grind the beans finer, or allow them to brew longer – or any combination of these factors. If your coffee is too strong, simply do the opposite.

Drip coffee or pour over method: hot water is gradually poured over coffee grounds and slowly drips through
      • Fine to medium grind coffee
      • 1.5 to 2.5 tablespoons of coffee per cup of water

French press: coffee grounds are ‘steeped’ in hot water, and then a filter presses down the grounds, allowing the finished coffee to be poured off
      • Coarse grind coffee
      • 1 to 1.5 tablespoons of coffee per cup (e.g. 4-6 tbsp for a 4-cup French press)
      • Pour about 1/3 of the water over the coffee grinds; wait about 30 seconds and then pour in the rest
      • Wait 4-5 minutes, then push down the plunger to separate the grounds from finished coffee, and enjoy!