Margaret River Chai Company

The old way to make chai is in a pan on the stove, with tea and spices simmered slowly in milk until the kitchen smells of cardamom and cloves. Margaret River Chai Company suggests exactly that for its blends, and asks you to take your time over the cup.

Every chai in the range starts from the same house spice mix: fennel, cinnamon, ginger, cardamom, coriander seed, star anise, cloves, black pepper and mint. What changes is the base. Classic Black Chai uses Australian black tea. The caffeine-free blends swap the tea for roasted dandelion root and wattleseed, for rooibos and honeybush, or for extra turmeric.

Alongside the chai there are latte mixes, among them a spiced matcha, and a masala chai that the maker soaks in raw Western Australian honey. The chai comes loose in bags and amber jars, or as tea bags.

The Margaret River Farmers Market's listing describes the business as three generations of women who share a love of tea.

Order from the maker's online shop, or find the stall at the Margaret River Farmers Market, held every Saturday on Bussell Highway. The maker lists the shops that stock its chai on its own site.