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Black Teas - The familiar classics, enjoy it flavored or straight up and pure.

black teas:

About Black Tea: Black tea is the most intensively processed type of tea. The leaves are allowed to fully oxidize, creating their black color before they are dried, giving black tea more complexity, more astringency and fewer vegetal overtones than are typically found in other teas. Astringency is the "dry mouth" sensation left by tannins in tea, familiar to drinkers of a cabernet sauvignon, or other wine. It is this astringency that pairs so nicely with dairy and sweetener. Achieving the right balance of astringency is one of the leading indicators of quality in a black tea.

 
 

Green Teas - The healthy tea.

green teas:

About Green Tea: Green Tea, best known for its grassy vegetal notes and greenish liquor and leaves, is quickly steamed or pan-fired to denature the oxidizing enzymes and preserve the tea's characteristic freshness. While all tea is antioxidant-rich, some speculate that the minimal processing undergone by green tea allows more antioxidants to reach your final cup. Without oxidation, green teas must be steeped more carefully, as they can become bitter if steeped too long or at too hot of a temperature. Never steep green tea with boiling water; near boiling or even cooler will produce much better results.

 
 

Herbal Teas - Going beyond Camellia Sinensis.

herbal teas:

About Herbal Tea: Our herbals are blended with lavishly delicious flavors, from famously soothing mints to exotic ingredients like cacao, fennel, anise, cardamom and lemongrass to succulent, juicy fruits like raspberry, orange, apple and even tart but deliciously sweet pomegranate.

 
 

Oolong Teas - Among the most prized of all teas.

oolong teas:

About Oolong Tea: The oolongs are a first cousin once removed from the black teas. Oolong tea is partially oxidized to lie somewhere between black and green. While the look is more along the lines of black teas, the taste is closer to the green teas but with a touch more oomph and a rounded mouthfeel. Oolongs are commonly produced in the Fujian province of China and on the island of Taiwan, formerly called Formosa, from which one of the more famous oolong teas is named.

 
 

White Teas - The closest to pure.

white teas:

About White Tea: While white teas are "less processed" than greens, they are usually somewhat more oxidized. Mild oxidation occurs during the "wilting" stage, when white tea is air-dried after it is first picked. White tea is then baked and dried further, and it may be very lightly rolled, but little is done to change what was picked from the plant. One way to tell that white tea is slightly oxidized is that white teas don't usually need to be steeped as carefully as greens. Steeping white tea with boiling water or for longer time periods can still produce good results.

 
 

bombay chai

Bombay Chai
black tea
An invigorating blend of select Indian tea leaves blended with rich Imperial spices. Deep with the tingle of cardamom and clove, this cup is delicious by itself or when prepared in true Bengal fashion with milk and sugar.
    • package type
    • tea collections
 
  • Bombay Chai Loose Tea Canister
    35-50 servings
    S$40.00
  • World of Teas Tea Brewing Gift Set
    Includes Ten Single Steeps Loose Tea Pouches (2 each) of: Bombay Chai, Moroccan Mint, African Solstice, Sencha and Estate Darjeeling -Includes Pistachio Green KATI Cup

    Regular Price: S$56.80

    Special Price: S$34.08

  • World of Teas Small Tin
    one pyramid infuser each of the following blends: Bombay Chai, Moroccan Mint

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  • World of Teas Medium Gift Tin
    Bombay Chai, Moroccan Mint, African Solstice, Sencha, Estate Darjeeling, and Swiss Apple (Medium Tin only). This collection contains all Kosher teas.
    S$29.60
  • World of Teas Single Steeps
    Bombay Chai, Moroccan Mint, African Solstice, Sencha, Estate Darjeeling. This collection contains all Kosher teas.
    S$34.00
  • World of Teas Large Gift Tin
    Bombay Chai, Moroccan Mint, African Solstice, Sencha, Estate Darjeeling. This collection contains all Kosher teas.

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  • Loose Leaf Tea Trio - Black Loose Leaf Tea Trios
    one canister each: Hazelnut Truffle, Sweet Orange Spice, Bombay Chai
    S$40.00
  • Single Steeps Tea Chest Single Steeps® Tea Chest
    African Solstice, Apricot Ameretto, Blood Orange, Bluberry Merlot, Bombay Chai, Caramel Nougat, Chamomile Citron, Cherry Marzipan, Coconut Chocolate Truffle, Coconut Mango Colada, Cucumber Mint, Earl Grey, English Breakfast, Ginger Lemongrass, Green Mango Peach, Honey Yuzu, Jasmine Green, Lychee Coconut, Mojito Marmalde, Peach Brûlée, Peach Rhubard Preserve, Sencha, Swiss Apple, Tangerine Rosemary, Tupelo Honey Fig, White Ginger Pear, White Cinnamon Sage, Wild Apple Ginger

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      • details
      • origin
      • more info
     
    Steeping Guidelines
    Steep for 3-5 minutes, 208°F
    For loose leaf iced teas, use 2 tsp per 8oz glass.
    Ingredients
    black tea, ginger, cinnamon, cardamom, cloves, star anise, black pepper, natural flavoring (vanilla)
    Caffeine Level
    Robust
    Certifications

    About Our Steeping Guidelines

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    About Our Caffeine Ratings

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    About Our Certifications

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    Tea from India, and spices from all over Asia
    Did You Know?
    While "chai" is used in English to refer to nearly any spiced tea or tea latte drink, chai is actually the generic word for tea in India, Iran, Thailand and elsewhere. In fact, it is very similar to the word for tea in Japan, "cha" (as seen in Sencha).
    More Info

    We recommend milk and honey to taste with our Bombay Chai. For a richer, milkier drink, heat your milk before adding it and use up to 1 part milk for every 2 parts water. Prepared in this fashion, our Chai is a great breakfast tea, particularly in winter.

    Tea type: Spiced black tea

    Origin: India

    The base of this Tea Forté Chai tea is black tea from the Nilgiri region in Southern India. Nilgiri literally means ‘Blue Mountains’ and is next to the Assam and the Darjeeling regions, the most important black tea producing regions in India.

    Chai is in many languages the word for tea and is believed to be derived from the Cantonese ‘Cha’ (for example Persian, Hindi, Korean, Russian, Mandarin, and Swahili). In the western world Chai tea is mostly referred to as a full flavor, spiced Indian black tea that is enjoyed from morning until night in India, where it is traditionally served with boiling whole milk and sugar for a unique infusion.

    The wonderful yet delicately composed mélange of ginger, cinnamon, cardamom, cloves, star anise, black pepper and flavoring gives Tea Forté Chai tea its characterTea Forté Chai contains very flavorful and aromatic spices. . This black tea is known as a ‘very forgiving black tea’, meaning that it is almost impossible to ‘over steep’.

    Tasting notes:

    • Flavor: bold, flavorful, eye-opening
    • Aroma: rich, intense and spicy
    • Color: ebony
    • Strength: full-bodied