Premium Milk Tea Powder
Premium Milk Tea Powder
A fine-milled tea powder that brews fast and steeps strong — malt and dried fruit on the nose, no bitterness in the finish.
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Answer-first guide
A fine-milled black tea powder from Idukki. The fine grind releases colour and strength quickly, which is what lets it stand up to milk — the everyday chai tea for Kerala households.
- Fine powder, not granule
- Built for milk, not for black
- Idukki high-range estates
- About ₹3 a cup
Boil milk and water together, add the powder at half boil, then rest 30 seconds.
Nadan Chaya
How to brew perfect Kerala tea
Kerala chaya runs about one part milk to two parts water — far lighter than the milk-heavy chai of the north — and it is finished by pulling the tea between two tumblers until it froths.
Boil milk and water together
Take your preferred ratio of milk and water in one vessel and bring it to the boil together — not water first.
Add the powder at half boil
Once it is half boiled, stir in 2 teaspoons of tea powder.
Boil, then rest
Let it come to a full boil, then take it off the heat and rest at least 30 seconds so the colour and body settle.
Pull for froth
Pour between two tumblers from a height. The greater the drop, the better the froth — the “one-metre chaya” of Kerala tea shops.
CTC vs orthodox
CTC — crush, tear, curl — is machine-processed into granules that brew fast and strong. Orthodox leaf is rolled whole and gives a lighter, more aromatic cup. Over 80% of Indian tea is CTC.
What the grades mean
BOP is Broken Orange Pekoe: smaller broken leaf, quick infusion, full body and colour. Whole-leaf grades like OP brew lighter and more floral.
Water, not just leaf
Boiling water scorches tea and pulls harsh tannin. Take it off the boil to around 95°C and time the steep.
Bestseller — Full-Bodied Kerala Tea Powder
Our Premium Milk Tea is a fine-milled tea powder from the high-altitude estates of Idukki, Kerala — not a coarse granule. The fine grind gives up its colour and strength quickly, which is exactly what lets it stand up to milk in a proper chaya.
Why Idukki Tea?
Idukki's monsoon rains and misty hill climate create tea with natural sweetness and body. Farmers harvest only the two youngest leaves — the two-leaf flush — packed with the most flavour compounds. Hand-sorted every batch. Direct from 8+ farm partners, no middlemen.
How to Make It — Nadan Chaya
- Take your preferred ratio of milk and water in one vessel and boil them together.
- Once it is half boiled, add 2 teaspoons of tea powder.
- Let it come to a full boil, then take it off the heat and rest for at least 30 seconds.
- Pull it between two tumblers — the higher the pour, the better the froth.
Sensory Profile
- Aroma: Warm malt, dried fruit
- Taste: Bold, slightly sweet, smooth finish
- Body: Full and rich, no bitterness
Direct from Idukki farms · No middlemen · FSSAI Certified · Packed fresh · Free delivery on orders over Rs.649
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