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Hi^Antiox Green Chai Tea


Customer Reviews

In Stock

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$5.99 - 50G

$9.99 - 100G


Malabar Coast spices dance through Hi^antioxidant greens to produce one of the world's best tasting chai teas.

  • Tea Type: Wellness, chai and green tea

  • Caffeine Level: Medium

  • Antioxidant Level: Very high

  • Country of Origin: Kenya, Malawi, India

  • Region: Kericho, Thyolo, Kerala

  • Grade: Broken pekoe No.1

  • Ingredients: Green tea, cardamom, black and white pepper, ginger, cinnamon, clove, nutmeg

Ever since the 20th of May, 1498 when Vasco da Gama weighed anchor off the coast of India, the spices of the Malabar coast have captivated the Western palate. Over the next few hundred years, wave after wave of Western arrivals, Danes, French and British fell under the intoxicating spell of spicy cardamom, cinnamon, coriander, cloves and black pepper. The problem was of course that trade of the spices came with a hefty price in the form of costly wars with India’s indigenous kingdoms. Subsequently, what spice made it back to Europe fetched exorbitant prices and came to be available only to the exceptionally wealthy.

As any modern day visitor to India will tell you, Malabar Spice is a little easier to come by these days. How so? The heady blend has evolved to become the signature flavor of spiced chai, added to the mix of India’s ubiquitous drink along with hot whole milk and strong tea. Today, the drink is available on virtually every street corner, train platform and bus stop. And while no warfare is required to make your purchase, a little haggling never hurts.

We’ve decided to do our part to further propagate the sultry flavors of Southern India by developing what we believe to be one of the greatest chai blends ever created – Hi^Antiox Green Chai. What makes it so great? Well, in addition to the outstanding mélange of grassy green tea and peppery spice, the leaf we’ve sourced has an exceptional antioxidant count owing to its high altitude cultivation. A fabulous cup even Vasgo da Gama would have crossed any ocean for!

Hot Tea:
Put 1 slightly heaping teaspoon of loose tea for each 7-9 oz (200-260 mL) of water in the teapot. Pour freshly boiled water over tea. Steep 3-7 minutes. Milk and sugar are not recommended.

Iced Tea:
Makes 1 litre: Put 6 slightly heaping teaspoons of loose tea into teapot. Pour 1 1/4 cup (315 mL) of boiling water on tea. Steep 5 minutes. Quarter fill serving pitcher with cold water. Pour into pitcher straining tea. Add ice, top-up with cold water, garnish and sweeten to taste.

Shipping & Returns

Free Shipping
ECS Coffee will ship any order for free within Canada (see below for some exceptions) with a minimum purchase value of $75 before taxes via FedEx. Courier service is available through Canada Post upon request.

Shipping Details & Exclusions


Pay Online & Pick Up In-Store
Avoid shipping costs and paying in advance means no checkout lines. Offer valid on all orders. Place your order online and choose to pick up your order from any of our store locations during checkout. Please allow 24 hours after order is placed to pick up your order. Email notification will be sent when order is ready for pick up at the selected store location.

Holiday Return Policy
Gift purchases made between November 1, 2016 and December 24, 2016 can be returned up to January 31, 2017. Return policy in effect.

ECS Coffee is confident you will be happy with your purchase(s). If you are unhappy with your purchase, please contact our customer service team via email at or call us toll free at 1-800-263-3890 to advise us that you are sending your product(s) and receive acknowledgment on the issue.

If you have purchased your items online and wish to return them by mail or one of our stores, you must do so within 30 days of your purchase and the product(s) must be in original packaging, unopened and unused. You must also have your invoice/receipt for proof of purchase.

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Customer Reviews

would not order again Review by Gail
Has an odd aroma, almost medicinal. Does not resemble other chai teas I have had before. (Posted on 1/29/17)

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