| Use case | Choose | Why | How to brew (starter) |
|---|---|---|---|
| Masala chai with milk | Orthodox Nepal black | Rich aromatics, cleaner finish than CTC; holds spices without harshness | 1 cup water + 1 cup milk + 6–8 g tea + spices; simmer 6–8 min; sweeten to taste |
| Strong breakfast w/ or w/o milk | Orthodox Nepal black | Body + sweetness (honey, malt, stone fruit); less bitterness | 205–210°F (96–99°C), 3–4 min, 2–3 g per 240 ml |
| Iced / cold brew | Orthodox | Round, layered flavor when diluted | 8–10 hr fridge steep, 1:12 tea:water |
| Ultra-bold tannic “kick” | CTC | Small particles extract fast → punchy, brisk cup | 200–212°F (93–100°C), 2–3 min; avoid over-steeping |
| Delicate straight sipping | Orthodox | Whole leaves → complexity, low astringency | 200–210°F, 3–4 min |
We don’t sell CTC. Nepali Tea Traders focuses on single-origin, hand-plucked orthodox teas crafted by small farmers in Ilam and nearby regions.
Orthodox is the traditional, small-batch process: withering, rolling, oxidation, and drying, usually with whole or large leaf grades. Nepal’s altitude (cool nights, strong sun) slows leaf growth and concentrates sap—so when these leaves are hand-plucked and gently rolled, you taste layered honey, malt, red grape, apricot, toasted walnut, and a smooth finish. Extraction is gradual, so there’s a wide sweet spot between “too light” and “over-extracted.”
CTC stands for crush–tear–curl. Machines macerate leaves into uniform pellets. Water penetrates quickly; extraction is immediate and strong. CTC is great for speed and brisk strength (hence its popularity in teabags and canteens), but the flavor band is narrower and bitterness spikes quickly if you push time or temperature.
In the cup, that means:
Particle size → extraction control. Whole leaves = smoother, broader aromatics; pellets = fast, punchy tannin.
Milk & spice integration. Orthodox gives body and sweetness that bind with dairy proteins and spice oils without turning rough.
Value perception. Whole-leaf quality and lot-level craft create a noticeable step-up in aroma, clarity, and finish.
Nepal Orthodox: Honeyed malt, stone/dried fruit (apricot, red grape), toasted nut, gentle florals. Medium-full body, smooth tail, sweet aromatics that love milk and spices.
CTC: Brisk, malty, tannic, linear aromatics. Impressive punch but limited nuance; bitterness risk rises fast.
Caffeine reality: Both can deliver comparable caffeine by leaf weight. CTC feels stronger because more solids extract quickly. For sensitive drinkers, reduce grams or time with orthodox instead of dropping quality.
Masala chai is an emulsion: dairy proteins + spice oils + polyphenols. Your tea must provide:
Structure (tannin) to carry milk.
Aromatics to complement cardamom/ginger/cinnamon/clove.
Clean finish so spices aren’t masked by bitterness.
Orthodox Nepal blacks do all three. You get body and sweetness without rough edges—so the chai tastes like spice + tea, not just tannin.
Featured product for chai at home:
Nepalese Masala Black Tea – Chai-Ready Orthodox Blend
Two Core, Fail-Proof RecipesYield: 2 mugs (≈ 480–500 ml)
What you need
1 cup (240 ml) water
1 cup (240 ml) whole milk (or ¾ dairy + ¼ oat for velvet body)
6–8 g Nepalese Masala Black Tea (orthodox)
2–3 green cardamom pods, lightly crushed
3–4 thin slices fresh ginger (or ½ tsp grated)
Optional: 1 small cinnamon stick, 2 cloves, tiny pinch black pepper
1–2 tsp sugar or jaggery (to taste)
Method
Bloom spices in water for 2–3 min at a gentle simmer.
Add tea, keep at low simmer 2–3 min.
Add milk, return to a gentle simmer (no rolling boil) for 2–3 min.
Sweeten, strain, serve.
Pro tips
For thicker body: simmer up to 8–10 min total on low; stir occasionally to prevent milk scald.
For brighter aromatics: crush cardamom fresh; slice ginger right before brewing.
Milk test: Excellent. 1:1 water:milk • 6–8 g tea • 8–10 min gentle simmer.
Yield: 1 mug (240–300 ml)
Tea: 2.5–3 g orthodox Nepal black
Water temp: 205–210°F (96–99°C)
Time: 3–4 min (taste at 3:15)
Optional: dash of milk or honey
Why it works: whole leaves extract steadily → bold body without the harsh edge. If you like more punch, push to 4:00 or increase leaf slightly.
Orthodox (Straight Cup)
2.5–3 g per 240 ml
205–210°F (96–99°C)
3–4 min; stop earlier for lighter body
Orthodox for Chai (with Milk)
6–8 g per 480–500 ml (1:1 water:milk)
Spices in water 2–3 min → tea 2–3 min → add milk 2–3 min → sweeten
Cold Brew (Orthodox)
8–10 g per 1 L cold water
8–10 hr in fridge → strain (fantastic over ice)
Contact area & diffusion: CTC pellets expose more surface area → fast diffusion of catechins and caffeine → immediate “kick.”
Astringency curve: As time/temperature climb, small particles cross from pleasantly brisk to astringent sooner.
Whole-leaf buffer: Coiled, wiry orthodox leaves release aromatics and polyphenols gradually, giving you a bigger timing window to hit peak flavor without overshooting.
Practical takeaway: If you always “accidentally over-steep,” choose orthodox—you’ll get more forgiveness and better cups.
1) Leaf appearance
Look for whole, wiry leaves (and “tippy” golden strands). Evenness and integrity suggest careful hand-plucking/sorting.
2) Aroma on dry leaf
Sweet, fruity, toasty. If it smells flat or dusty, pass.
3) Flavor profile by season
Spring (first flush): lively aromatics, bright fruit/floral lift.
Summer: rounder body, stone fruit, honey-malt.
Autumn: smooth, nutty, gently sweet.
4) Purpose fit
Chai & milk: choose bold orthodox blacks (tippy helps). Your Nepalese Masala Black Tea is purpose-built.
Straight cups: reach for single-lot blacks with layered fruit/nut notes; or explore Nepal oolongs (apricot, toasted walnut) for a softer profile.
5) Freshness & storage
Buy from sellers who publish harvest period or lot notes. Store airtight, cool, dry, and dark. Avoid fridge/freezer unless vacuum-sealed.
6) Ethics & terroir
Single-origin, smallholder sourcing from Ilam highlands preserves traceability and farmer premiums—you taste the difference in clarity and sweetness.
CTC optimizes for volume and uniformity. It supports huge demand for teabags and office canteens.
Orthodox preserves craftsmanship: selective plucking, patient rolling, and careful oxidation. This method pays farmers for quality, not just weight, and protects regional character.
Your brand’s choice to avoid CTC and focus on single-origin orthodox is a quality signal customers can taste—and one that aligns with conscious purchasing.
My chai is thin.
Use 6–8 g tea per 480–500 ml; crush cardamom fresh; simmer 8–10 min gently.
It’s bitter.
Lower heat, shorten simmer, or use fewer grams. For straight cups, stop at 3:15–3:30.
It’s not aromatic.
Use fresher spices; add a strip of orange peel; try a tippy orthodox lot for lift.
I want more “kick.”
Increase tea by 0.5 g, or extend simmer 1–2 min (low heat) for chai; for straight cups, push to 4:00 or raise temp to 209–210°F.
Morning latte lover: Brew the Strong Breakfast Cup, then add 1–2 oz hot milk; or do the chai simmer when time allows.
Afternoon clarity: Brew orthodox at 3:00 flat and skip milk to keep it crisp.
Entertaining guests: Make Masala Chai concentrate (double tea & spice; same time), then top with steamed milk to order.
Iced tea pitcher: Cold brew overnight; sweeten lightly; garnish with orange peel.
Great orthodox blacks for straight or milk:
If you want softer edges:
Explore MoreIs CTC stronger than orthodox?
By perceived punch, often yes—CTC’s tiny particles extract fast, so you feel brisk tannin quickly. But “stronger” can also mean more bitter if overdone. Orthodox can deliver equal body with cleaner flavor when brewed right.
Which tea is best for masala chai—CTC or orthodox?
Orthodox Nepal black. It brings body and aromatics that integrate with milk and spices for a rich, clean finish. If you love a heavy bite, increase grams or add 1–2 minutes—no need to switch to CTC.
Will orthodox work with milk?
Yes. Use 6–8 g per ~480–500 ml (1:1 water:milk) and gently simmer 8–10 min.
Does orthodox have less caffeine than CTC?
Not inherently. Caffeine depends on leaf, ratio, and time. CTC often feels stronger due to speed. Adjust grams/time on orthodox to match your preference.
How do I stop bitterness?
Lower heat, shorten time, or reduce grams. For straight cups, aim for 205–210°F and 3–4 min; taste at 3:15.
Can I make iced chai with orthodox?
Yes. Brew the stovetop chai a touch stronger, strain, chill, then top with cold milk and ice.
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