Whole. Never powdered.
We source whole cardamom, cinnamon bark, black pepper, ginger root, star anise, and clove. Each spice is freshly cracked before blending — because the oils that make chai extraordinary evaporate in pre-ground form.
सोमा चाय
Every sip has
a long history.
Soma Chai exists because real masala chai deserves better than dusty powder and instant mixes.
What Makes Us DifferentThe Spice The Process The Ritual
Slow heat. Patient hands.
No shortcuts. Our masala base develops over low heat, coaxing depth from each spice before the tea ever touches the pot. The result is a layered warmth — not a flat hit of cardamom.
Brewed to be shared.
Chai at its best is a communal act. Pull up a chair, slow down, let it steep. Every bag from Soma Chai is sized for sharing — and our events bring that ritual to your table.
SourcingSeven ingredients.
Seven ingredients.
Seven origins.
Every ingredient in our blends is traced to a single source. We visit farms, work with importers we trust, and never substitute.
| Ingredient | Origin |
|---|---|
| Black Tea Leaves | Assam, India |
| Green Cardamom | Kerala, India |
| Cinnamon Bark | Sri Lanka |
| Dried Ginger | Rajasthan, India |
| Clove | Zanzibar, Tanzania |
| Black Pepper | Malabar Coast, India |
| Star Anise | Guangxi Province, China |
“The masala is memory. The tea is the moment. Together, they make something worth pausing for.”
Soma Chai · Est. San Francisco
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