With so many commercial chai teas bloated with artificial powders and laden with fake sugary substitutes, we understand why some people tell us they don’t like chai tea.

But that’s because they haven’t tasted our delicious Tiger Purrr chai – THE REAL DEAL!

Our devotion to anti-ordinary and anti-establishment everything is the pendulum swing we need as a society.  Steering right away from mass produced and big corporations. It’s a punk mentality to refuse the highway of commercialisation and forge a new path of small batch craftsmanship.  We truly believe this is where the magic is. This is what humanity needs.

When we say anti-establishment, we mean that the mainstream is not always responsive to our interests – for our health or our hearts. This is why excellence will always guide our hand: we will never compromise on flavour or quality.

While landfill bulges with fast fashion and public health decays under the grotesque brunt of fast food, Tiger Purrr is at the forefront of a surge of small Australian businesses challenging the status quo and the dominant corporate power structures. When they say big, we say hand-crafted.  When they say scale, we say small batch. When they say higher targets and faster KPIs, we say heart-led and value-aligned.

This wilful disregard for convention is steeped deeply in our foundations as a company founded in love, spirituality, and family. Our founders come from backgrounds forged in fire and rooted in individual thought. 

Co-founder Emma Scott is a creative director and branding strategist who is known for her out-of-the-box thinking, helping her conscious clients step out of the white noise and carve creative niches for themselves, head and shoulders above the rest.

Meanwhile, co-founder Pauline Nguyen, one of Australia’s premier authors, keynote speakers and developmental coaches, activates every batch of Tiger Purrr’s tea with her soul-led Shaman expertise.

Tiger Purrr’s in-house chef, Mark Jensen, has hand crafted our chai recipe with meticulous artisanal precision, ensuring every sip is a euphoric and other-worldly experience. As the taste buds behind the most awarded Vietnamese restaurant in the world - Sydney’s Red Lantern – Mark knows what it takes to stay true to a wildly successful vision while ensuring the product always takes centre stage.

The result is a magnificent ritual and beverage which is profoundly resonant of its Asian heritage, with afternotes of a bespoke drinking experience that is wildly nouveau, spiced with a raw pursuit of excellence.

Being different is what makes everything we do so very special.

Real chai is the only way  – the Tiger Purrr way.