Two chais, two moods

Himalayan Chiya: the afternoon warmer. Smooth, aromatic, lightly spiced. A family recipe from the Kangchenjunga foothills. Sichuan Chilli Chai: the evening wild card. Thirteen spices, zero caffeine, proper ma la tingle. 30 bags, about 73p a brew. Both made with 3+ grams of whole ingredients per bag, which is why they actually taste of something.

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