Chai Duo Combo Pack: What's Inside and How to Brew Both Blends
By Udyan Tea - Online Tea Shop | Finest Tea from the Origin | Published: 2026-11-02
Category: How-to Guides
The Chai Duo Combo Pack pairs Bombay Cutting Chai and Kadak Masala Chai. Learn what's in each blend and a step-by-step method to brew both at home.
Quick answer
Brew both blends the same way: simmer water with the tea and spices, add milk, and boil until the color deepens. Use Bombay Cutting Chai for a sharp, ginger-forward cup and Kadak Masala Chai for a fuller spice profile.
What separates the two blends
Both are strong milk tea blends built on CTC tea grains, but they are not interchangeable. Bombay Cutting Chai leans on cardamom and ginger for a clean, pungent kick that cuts through milk. Kadak Masala Chai is described as a strong milk tea blend with a more complex spice build, so it rewards a slightly longer simmer and a heavier hand with milk.
That difference matters when you choose a brew ratio. The ginger in Bombay Cutting Chai stays sharp even in a quick 3-minute boil, while Kadak Masala Chai needs a few extra minutes for its spices to open up. If you treat them identically, one will taste thin and the other may turn bitter.
Why milk chai brewing rewards attention
Milk chai is a boiled tea, not an infused one. The tea and spices go into water first, then milk joins the pot, and the whole mixture simmers until it reaches the strength you want. This method extracts more tannin and spice than a steeped cup, which is why small changes in timing and ratio make a noticeable difference.
The most common mistake is adding milk too early. Milk proteins and fats buffer the water, so if the tea hasn't had time to release its color and flavor, the final cup tastes flat no matter how long you boil it afterward. Give the tea and spices a head start in water, then add milk.
Step-by-step: brewing both chai blends
- Measure water and tea: For one cup, bring 100 ml water to a boil, then add 1 heaped teaspoon (about 2 g) of Bombay Cutting Chai or Kadak Masala Chai. Let it boil for 2 minutes before adding milk. Checkpoint: the water should be visibly dark and smell strongly of spice before the milk goes in.
- Add milk and simmer: Pour in 100 ml whole milk and bring back to a gentle boil. Simmer for 2–3 minutes for Bombay Cutting Chai, or 3–4 minutes for Kadak Masala Chai, stirring occasionally to prevent a skin from forming. Mistake to avoid: walking away. Milk chai boils over quickly, so stay at the stove.
- Adjust strength to taste: If the chai looks pale, boil another 30 seconds. If it tastes too strong or bitter, add a splash more milk rather than more water, which would water down the spice. Checkpoint: the finished chai should coat the back of a spoon lightly.
- Strain and serve: Strain into a warmed cup through a fine sieve. For an authentic street-style finish, pour the chai back and forth between two vessels a few times to aerate it. Serve immediately; reheated milk chai loses its edge.
The blends in this combo
- Chai Duo Combo Pack: The Chai Duo Combo Pack contains two bestselling chai blends: Bombay Cutting Chai and Kadak Masala Chai, both strong milk tea blends made with CTC tea grains. You get two distinct spice profiles to compare side by side, so you can decide which one suits your morning routine and which one you prefer for a slower weekend brew.
Chai Duo Combo Pack
