Original Blend Chai Pouch (150g)
A fiercely elegant blend of whole-leaf assam tea, cassia, cardamom, clove, ginger, star anise, fennel seed, szechuan pepper, angelica root. Designed to help boost vitality.
Description
Crafted by the taste-maker of the world’s most awarded Vietnamese restaurant, Red Lantern Sydney – famous for its delicious clash of the authentic and the experimental.
Masterfully blended by Executive Chef Mark Jensen, this whole-leaf Assam tea combines angelica root, renowned for its immune-supporting benefits, with a carefully balanced selection of traditional chai spices, including cassia, cardamom, clove, ginger, star anise and fennel seed. A delicate Szechuan pepper finish adds a gentle warmth, creating a complex and layered ritual that awakens the senses while offering comfort in every sip.
Activated for a positive charge, this blend is intentionally crafted to not only taste indulgent but to support a balanced, feel-good moment in your day.
- Whole-leaf Assam tea for a bold, malty base
- Traditional spiced chai blend with a unique Szechuan pepper finish
- A fiercely elegant flavour profile
- Activated for a positive charge
Why You’ll Love It:
This is more than just a chai - it’s a daily ritual. Rich, nourishing, and energising, this chai brings together indulgence and intention in every sip.
We've brought together the world's finest single-origin tea leaves and most exotic spices. Hand roasted. Expertly blended.
- Loose leaf Assam tea is grown in Assam, India.
- Szechuan pepper from Szechuan China.
- Cardamom, cassia, clove, ginger, star anise and angelica root are from Vietnam.
We offer flat-rate shipping within Australia
- Standard shipping (2-8 business days): $10
- Express shipping (1-4 business days): $15
International shipping
- Standard shipping calculated at checkout (6-27 business days)
Chef Crafted
Small batch
Australian madeSylvina B.
"The spice blend is just divine, it's a real break from daily life, smelling and tasting this delicious concoction."
Samantha R.
"Second time purchasing. Found this chai tea at the Sydney Easter Show. Best Chai tea ive tasted.. fast delivery!"
Linden K.
"I’ve never been a fan of loose leaf chai until I tried Tiger Purrr. I’ve cut out 1 of my daily coffee’s now and I’m drinking this instead. I love it"
About our blend
An impossibly delicious blend of flavours takes you on a steamy journey. We mix whole leaf assam tea with a blend of spices;
Cassia
Warm and sweet-spicy, cassia supports circulation and bring a comforting depth to herbal blends.
Cardamom
Aromatic and slightly citrusy, cardamom supports digestion and adding a bright, uplifting note.
Clove
Intensely fragrant and warming, clove has soothing properties and natural cleansing qualities.
Ginger
Spicy and invigorating, ginger is used to support digestion and promote warmth and vitality.
Star Anise
Sweet and licorice-like, star anise has a calming aromatic profile and digestive support.
Fennel seed
Lightly sweet and earthy, fennel seed is used to ease digestion and bring gentle balance.
Szechuan pepper
Vibrant and tingling, Szechuan pepper awakens the senses and stimulates circulation and vitality.
Angelica root
Earthy and slightly bitter, angelica root is valued for its grounding and restorative qualities.
Stovetop brewing
1. Heat one heaped teaspoon of loose leaf Tiger Purrr chai and 200ml of oat milk in a saucepan.
2. Remove from heat just before it boils.
3. Infuse for 3 minutes, strain & savour the purrr.
Teapot brewing
1. Boil 200ml of water in your kettle.
2. Remove form the heat into your fave teapot with 1 heaped of loose leaf Tiger Purrr chai.
3. Steep for 3 minutes. Add desired amount of oat milk and savour the purrr.
Steam Wand Brewing
1. Mix 1 heaped teaspoon of loose leaf Tiger Purrr chai and 200ml of oat milk in a jug.
2. Use steam wand on your espresso machine to warm up to 65℃.
3. Steep for 3 minutes, strain & savour the purrr.
