Key takeaways

• Masala tea is black tea brewed with spices, milk and sugar.
• Sri Lanka is home to true Ceylon cinnamon and many other spices.
• Hakgala Spiced Masala blends Ceylon tea with Sri Lankan spices.
• Simmer the tea and spices in water before adding milk.
• It is the base for chai lattes, karak and iced chai.

Introduction

Few drinks are as warming as a cup of masala tea. Strong black tea simmered with milk, sugar and a handful of spices (cardamom, cinnamon, ginger, cloves and black pepper) creates a fragrant, sweet, comforting drink that is loved across South Asia, the Middle East and, increasingly, the whole world, where it is often simply called “chai”.

Sri Lanka is the perfect home for a spiced tea. It is one of the world’s great tea origins, and it has been famous for its spices for centuries. True Ceylon cinnamon, cardamom, cloves, pepper, nutmeg and ginger all grow on the island, and they have been traded with Arabia, Europe and Asia for more than a thousand years.

Hakgala, the Ceylon tea brand of Raiden (Pvt) Ltd, combines strong Ceylon black tea from Raiden’s own plantations with Sri Lankan spices in its Spiced Masala blend. It is produced under local and international certifications, and Dsigngo Marketing manages the brand worldwide. Raiden’s sister brand, Udari Nuts & Spices, shares the same passion for Sri Lanka’s spices.

This article explains what masala tea is, its history, the role of each spice, why Ceylon spices are special, how to make the perfect masala tea, and how cafés, hotels and retailers can serve it.

What is masala tea?

“Masala” means a mixture of spices. Masala tea, or masala chai, is black tea brewed with spices, usually with milk and sugar. A traditional cup is made by simmering tea, spices, water and milk together in a pan, then straining it into cups.

A good masala tea has:

• A strong tea base, enough to taste through milk and spices.
• Warming spices in balance, with no single spice overpowering the rest.
• Creaminess from milk.
• Sweetness, traditionally from sugar or jaggery.

A short history of masala chai

Spiced drinks have been part of South Asian traditions for centuries. Ayurvedic and folk traditions used spices such as ginger, cardamom and black pepper in warming drinks long before tea became common.

Black tea became widely available in India in the twentieth century, as tea companies promoted tea drinking at home. Street tea sellers, known in India as chai wallahs, began brewing tea with milk, sugar and spices, which made a little tea go a long way and created a delicious, affordable drink. Masala chai spread across India and Pakistan, and later travelled with South Asian communities to the Gulf, East Africa, Britain and North America.

In the Gulf, a strong, sweet milk tea called karak (meaning “strong”), often flavoured with cardamom and sometimes saffron, became one of the region’s most popular drinks. In the West, “chai” became a café staple, often served as a “chai latte”.

The spices in masala tea

Why Sri Lankan spices are special

Sri Lanka has been a spice island for more than two thousand years. Arab, Persian, Chinese and later Portuguese, Dutch and British traders came to its shores for spices, especially cinnamon.

• True Ceylon cinnamon (Cinnamomum verum) is the “true” cinnamon. Most cinnamon sold worldwide is cassia, a related but different species with a stronger, harsher flavour. Ceylon cinnamon is more delicate, sweet and complex, with soft, papery quills. Sri Lanka is the world’s leading producer of true cinnamon.
• Cardamom grows in the island’s central hills and is used in Sri Lankan sweets, rice dishes and drinks.
• Cloves, nutmeg and black pepper grow in Sri Lanka’s mid-country spice gardens, especially around Matale.
• Ginger is grown widely and is used fresh and dried in Sri Lankan cooking and in traditional ginger tea.

By combining Ceylon tea with Sri Lankan spices, Hakgala Spiced Masala tells a single-origin story: tea and spices from the same island.

Sri Lanka's spice heritage

Sri Lanka’s spices were famous long before its tea. Ancient writers from Rome, Arabia and China mentioned the island’s cinnamon and other spices, and Arab and Persian merchants carried them across the Indian Ocean for centuries. In the sixteenth century, the Portuguese arrived seeking cinnamon, followed by the Dutch, who organised its cultivation and trade, and later the British.

Today, Sri Lanka remains one of the world’s most important spice producers. It is the leading producer of true Ceylon cinnamon, and it grows pepper, cloves, cardamom, nutmeg and ginger, many of them in the spice gardens of Matale and the mid-country. Visitors still tour these gardens to see how spices grow and are dried.

Bringing these spices together with Ceylon tea creates a drink that is truly Sri Lankan, from leaf to spice.

Making your own masala spice mix

If you want to adjust the spices in your cup, you can add a homemade mix to plain Hakgala English Breakfast or Irish Breakfast:

1. Lightly toast 2 tablespoons of green cardamom pods, 1 broken Ceylon cinnamon quill, 1 teaspoon of cloves and 1 teaspoon of black peppercorns in a dry pan until fragrant.
2. Cool, then grind coarsely with 1 tablespoon of dried ginger.
3. Store in an airtight jar and add a quarter to half a teaspoon per cup when brewing.

Toasting releases the spices’ oils and deepens their flavour. Adjust the proportions to taste: more cardamom for fragrance, more ginger and pepper for heat, more cinnamon for sweetness.

Masala tea for events and catering

Masala tea is ideal for events, because it can be prepared in large batches and kept hot:

• Make a concentrate in advance (see the recipe above) and mix it with hot milk in an urn.
• Allow about 150–200ml per guest and plan for a second cup in cold weather.
• Keep the urn hot but not boiling, to prevent the milk from scorching.
• Offer sugar on the side if guests prefer less sweetness.
• Serve iced masala tea at summer events, poured over ice from a chilled dispenser.

How Hakgala makes Spiced Masala

Hakgala Spiced Masala uses strong Ceylon black tea in BOP and BOPF grades, which give the strength and colour needed for milk tea (see Small-Leaf Ceylon Black Tea Grades: BOP, BOPF, FBOP, the Flowery Fannings and Dust). The tea is blended with dried Sri Lankan spices: cinnamon, cardamom, ginger, cloves and black pepper. Each batch is brewed with milk and sugar during tasting, because that is how most people drink it, and then sealed to keep the spices fragrant.

How Hakgala Spiced Masala tastes

How to make perfect masala tea

Stovetop masala chai (two cups)

1. Put 250ml of water and 2 heaped teaspoons of Hakgala Spiced Masala in a small pan.
2. Bring to the boil and simmer for 2 minutes to release the spices.
3. Add 250ml of milk and 2–3 teaspoons of sugar or jaggery, to taste.
4. Bring back to a gentle boil, then simmer for 2–3 minutes, watching that it does not boil over.
5. Strain into cups and serve hot.

Quick cup with a tea bag

Brew one Hakgala Spiced Masala tea bag in 150ml of boiling water for 4 minutes. Add hot milk and sugar to taste.

Karak-style tea

Make the stovetop recipe with a little extra tea and evaporated milk, simmer a little longer, and sweeten generously. Add a few strands of saffron for a Gulf-style finish.

Iced masala tea

Brew a double-strength stovetop masala tea, sweeten it, cool it, and pour it over ice. Top with cold milk for an iced chai.

Three masala tea recipes

Chai latte

Brew a strong masala tea concentrate (one tea bag or 3 grams of tea in 80ml of water for 5 minutes, with sugar), then top with 150ml of steamed, frothed milk and a pinch of Ceylon cinnamon.

Masala tea concentrate for cafés

Simmer 50g of Hakgala Spiced Masala in 1 litre of water for 10 minutes. Strain, stir in sugar or jaggery to taste and cool. Keep in the fridge for up to three days. Mix one part concentrate with one part hot or cold milk to serve.

Spiced tea cake

Add 100ml of strong masala tea (without milk) to a simple butter cake batter, together with a teaspoon of ground Ceylon cinnamon and a pinch of cardamom. Bake as normal and finish with a light icing.

What to eat with masala tea

• Savoury snacks: samosas, vadai, pakoras, patties and cutlets.
• Sri Lankan short eats: fish buns, rolls and seeni sambol buns.
• Sweets: biscuits, butter cake, love cake, kokis and dates.
• Breakfast: roti, paratha and egg dishes.

Masala tea’s sweetness and spice balance salty, spicy and fried snacks perfectly.

Masala tea around the world

• India and Pakistan: brewed in pans by chai wallahs and at home, served in small glasses or clay cups.
• Sri Lanka: spiced tea with ginger is a traditional home remedy for colds, and spiced milk tea is popular in cafés.
• The Gulf: karak tea is a national favourite, sold at roadside cafés and served in tiny cups.
• East Africa: spiced tea (chai) is a daily drink, often with ginger and cardamom.
• The West: chai lattes and iced chai are café staples.

How to judge a good masala tea blend

1. Strong tea: the tea should taste clearly through milk and spices.
2. Balanced spices: cardamom and cinnamon in front, with ginger, cloves and pepper in support.
3. Fresh aroma: spices should smell vibrant, not dusty or stale.
4. Visible spice pieces: a sign of real spices rather than only flavourings.
5. Smooth finish: warming, not harsh or bitter.

Common masala tea mistakes

• Adding milk too early: simmer the tea and spices in water first, so they release their flavour, then add milk.
• Boiling too hard: a rolling boil scorches the milk and makes the tea bitter. Keep it at a gentle simmer.
• Too little tea: spices and milk need a strong tea base, so use a little more tea than for a plain cup.
• Stale spices: old, dusty spices give a flat cup. Use fresh, well-stored blends.
• Over-sweetening: start with less sugar and add more to taste; jaggery gives a rounder, caramel sweetness.
• Not straining well: use a fine strainer so no spice pieces or tea leaves end up in the cup.

Loose tea or tea bags?

Caffeine and wellbeing

Spiced Masala is a black tea blend and contains caffeine. Spices such as ginger, cinnamon and cardamom have long been used in traditional drinks, but Hakgala makes no medical claims for its teas. People with spice allergies should check the ingredients before drinking.

Spiced Masala compared with other Hakgala blends

How to store Spiced Masala

Spices lose their aroma faster than tea, so store Spiced Masala in an airtight container away from light, heat and moisture, and separately from unflavoured teas. Use opened packs within a few months for the freshest spice flavour.

Spiced Masala for cafés, hotels and retailers

Dsigngo Marketing designs Hakgala packaging, recipe cards and café menu artwork, and Raiden (Pvt) Ltd supplies cafés, hotels, importers and private label clients. The Ceylon Tea Import and Export guide explains how we work with overseas buyers.

An example in practice

The following example is illustrative and does not describe a real client.

A chain of roadside cafés in the UAE sells hundreds of cups of karak tea a day. It wants a consistent, high-quality spiced tea that saves time compared with blending its own spices each morning.

Dsigngo Marketing presents Hakgala Spiced Masala, brewed as a karak with evaporated milk and saffron. The cafés find it matches their recipe with less preparation, and every branch now serves the same taste. Raiden supplies catering packs, and Dsigngo creates menu boards: “Karak made with Ceylon tea and Sri Lankan spices.”

Frequently asked questions

What is the difference between masala tea and chai?

“Chai” simply means tea in many languages. In English, “chai” usually refers to spiced milk tea, which is the same as masala chai.

Which spices are in Hakgala Spiced Masala?

Sri Lankan cinnamon, cardamom, ginger, cloves and black pepper, blended with strong Ceylon black tea.

What is true Ceylon cinnamon?

Cinnamon from Cinnamomum verum, grown mainly in Sri Lanka. It is sweeter and more delicate than cassia, the cinnamon most commonly sold worldwide.

Can I make masala tea without milk?

Yes. It makes a spicy, aromatic black tea, delicious with a little honey or lemon.

How do I make karak tea?

Simmer Spiced Masala with water, then add evaporated milk and plenty of sugar, simmer again and strain. Add saffron for a Gulf-style finish.

Can I use plant-based milk for masala tea?

Yes. Oat milk and soy milk work well because they are creamy and handle heat. Coconut milk, much loved in Sri Lanka, gives a rich, tropical twist. Add plant milks after simmering the tea and spices, and heat gently.

Is Spiced Masala suitable for iced tea?

Yes. Brew it double strength, sweeten, cool and pour over ice with cold milk.

Does Hakgala use Udari spices?

Udari Nuts & Spices is Raiden’s sister brand. Both brands share Raiden’s commitment to quality Sri Lankan produce.

Conclusion

Masala tea is one of the world’s most comforting drinks: strong black tea simmered with warming spices, milk and sugar. Its story runs from the chai wallahs of South Asia to the karak cafés of the Gulf and the chai lattes of the West. Sri Lanka, home of Ceylon tea and true Ceylon cinnamon, is the ideal origin for a spiced tea.

Hakgala Spiced Masala combines strong Ceylon tea from Raiden’s own plantations with Sri Lankan spices, produced under local and international certifications and presented by Dsigngo Marketing for homes, cafés, hotels and importers.

Want a Ceylon spiced tea for your café, hotel or shop? Contact Dsigngo Marketing for samples and product details.

Ask about Hakgala Spiced Masala

Related reading

• English Breakfast Tea: History, Flavour and the Hakgala Ceylon Blend
• English Afternoon Tea Blend: A Lighter, Brighter Ceylon Cup for Afternoon Tea
• Irish Breakfast Tea: The Boldest Breakfast Blend, Made with Ceylon Tea
• Earl Grey Tea: Bergamot, History and the Hakgala Ceylon Earl Grey
• Lapsang Souchong Smoked Tea: History, Flavour and the Hakgala Smoked Ceylon Tea
• Rose and French Vanilla Tea: A Floral, Sweet Ceylon Black Tea
• Black Tea with Berries: A Fruity Ceylon Blend Worth Trying
• Jasmine Green Tea: The Art of Scenting Tea with Flowers, and the Hakgala Ceylon Version
• Mint Green Tea: From Moroccan Mint Tea to the Hakgala Ceylon Blend
• Lemongrass Green Tea: A Citrus-Fresh Ceylon Tea with a Sri Lankan Herb
• Lychee White Tea: Delicate Ceylon White Tea with the Sweetness of Lychee
• Hand-Made White Tea: Ceylon Buds Carefully Shaped by Hand
• Ceylon Black Tea: Regions, Grades, Flavour and How to Brew
• Arabica Coffee: Flavour, Growing Conditions and Why It Leads the World
• Ceylon Tea Grade Nomenclature: The Complete Guide to Every Tea Grade
• Ceylon Tea Import and Export: How Raiden (Pvt) Ltd and Dsigngo Bring Pure Ceylon Tea to the World

Sources

• Sri Lanka Export Development Board, Ceylon cinnamon: https://www.srilankabusiness.com/spices/cinnamon/
• Sri Lanka Export Development Board, spices from Sri Lanka: https://www.srilankabusiness.com/spices/
• Tea Exporters Association Sri Lanka, Tea Grade Nomenclature: https://teasrilanka.org/tea-grade
• Raiden (Pvt) Ltd company profile: https://www.raiden.lk