In Nepal, tea is not just a beverage—it’s a ritual, a conversation starter, a comfort, and a daily necessity. We call it “chiya” (चिया), a Nepali version of spiced milk tea made with loose-leaf black tea, milk, sugar, and aromatic spices like ginger, cardamom, cinnamon, and clove.
But chiya isn’t just tea with milk—it's a cultural tradition, often brewed in copper pots in the early morning, shared with family or served to guests with heartfelt hospitality.
Whether you’ve visited Nepal or are discovering this for the first time, this blog will walk you through:
🌿 What chiya is
🫖 How to make authentic Nepali masala chiya
🛍️ Which tea to use for the best flavor
🇳🇵 How it differs from Indian chai
✅ And how to steep it just right for bold, balanced flavor
While chiya and chai both mean “tea,” the Nepali version is distinct.
| Feature | Nepali Chiya | Indian Chai |
|---|---|---|
| Base Tea | Whole-leaf black tea (orthodox style) | Often CTC (crush-tear-curl) |
| Spice Profile | Milder, earthy, less sweet | Strong, spicy, often heavier on sugar |
| Brew Method | Simmered slowly, sometimes reboiled | Rapid boil with sugar and milk together |
| Culture & Usage | Morning/evening staple, guest hospitality | Often a street drink, energizer |
Nepali chiya is smoother and more balanced, highlighting the flavor of the tea and the spices—not just sweetness.
To make real Nepali chiya, you need the right tea.
That’s why we recommend using our best-selling:
Crafted in small batches using handpicked orthodox black tea from Nepal’s Ilam region, this tea is infused with:
Cinnamon
Ginger
Clove
Cardamom
It offers a naturally sweet, malty body with bold spice notes—no artificial flavoring—making it ideal for both traditional hot chiya and iced spiced lattes.
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Here’s the authentic way to prepare 1–2 servings of Nepali chiya using our Himalayan Masala Spiced Black Tea.
1 cup water (filtered)
1 cup whole milk (or oat milk for dairy-free)
2 tsp Himalayan Masala Spiced Black Tea
½ tsp fresh grated ginger (optional)
Sugar to taste (or honey)
Optional: extra crushed cardamom pod for aroma
Boil water in a saucepan.
Add the grated ginger and any extra spices if using.
Add the tea.
Stir in 2 tsp of our Himalayan Masala Spiced Black Tea.
Simmer for 2–3 minutes.
Pour in the milk.
Slowly add 1 cup of milk.
Bring to a gentle boil and reduce to a simmer.
Let it simmer.
Simmer 4–5 minutes until tea turns rich amber-brown and aromatic.
Add sweetener.
Stir in sugar or honey to taste (½ to 1 tsp per cup).
Strain and serve.
Use a fine mesh strainer to pour into mugs.
Chiya isn’t rushed—it’s sipped slowly. Here’s how people in Nepal enjoy it:
🪔 Early morning with a biscuit or rusks
🫱 After school or work as a break
🫶 With guests as a sign of respect
🍪 During festivals with tea cookies or fried treats
Want to try something fun? Make chiya ice cream or iced masala tea lattes in the summer. It’s incredibly versatile!
Unlike mass-market chai blends, our masala tea is:
| Feature | Himalayan Masala Tea | Generic Chai Blends |
|---|---|---|
| Origin | Nepal (Ilam, single origin) | Often Indian CTC + flavoring |
| Leaf Style | Whole-leaf black tea | CTC or dust-grade |
| Spices | Real whole spices from Nepal | Often synthetic flavor oils |
| Flavor | Smooth, balanced, aromatic | Harsh, overpowering, sugary |
✅ Perfect for:
Morning ritual
Spiced tea cookies
Masala tea lattes
Gifting Nepali tea lovers
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Slow simmering extracts full spice aroma and flavor.
The fat helps carry spice oils and adds body.
Chlorine in tap water dulls the flavor.
More milk = creamier
More water = lighter
More simmer = bolder
Q: Can I use other teas for chiya?
A: Yes, but for best results, use a full-leaf tea with real spices like our Himalayan Masala.
Q: Is it caffeinated?
A: Yes. Our Himalayan Masala contains full-leaf black tea with a gentle energy boost.
Q: Can I make it vegan?
A: Absolutely. Use oat milk or almond milk, and sweeten with maple syrup or agave.
Q: What’s the shelf life?
A: Store in an airtight container in a cool place. Fresh up to 12 months.
Q: How is this different from Indian chai?
A: Nepali chiya is smoother, less sweet, and uses high-grade whole-leaf tea—not CTC dust.
Whether you’re craving warmth on a cold morning or looking to reconnect with Nepali heritage, chiya is the answer.
🫶 Brewed with love and centuries of tradition
🌿 Full of natural spices, no artificial flavor
🫖 Made to share—or savor in silence
Let the spices wrap around your senses. Taste the difference in every sip.
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