28/01/2026
The end of January beckons and it’s hard to begrudge its passing. After the third consecutive week of being rained, dripped, drizzled (and occasionally snowed) on, we’re in need of a tonic to see us through the last stretch of winter. 🍂
Thankfully, we’ve got our house-made chai (formulated by the ever-talented ) ready to wrap your hands around on the chill, overcast days still to come.✨
The tea leaves that form the base of our sticky chai mix come from . ☕️ We use their English Breakfast blend for its full-bodied, perfectly bitter backbone, balancing the gentle sweetness of the honey that binds it together. Their teas are sourced exclusively from micro-farms of less than 15 acres, which supports quality and flavour, but also a more transparent and ethical supply chain.
That honey comes from Quinton, whose bees are hard at work in orchard apiaries just down the road in Tunbridge Wells. You can find Quinton’s Pure Local Honey on our shelves in the bakery, too. 🍯
And then: the spices. These are what make chai, chai. Star anise, cinnamon, clove, ginger and, of course, cardamom. Aromatic and warming, there are few cold-snaps, snow days or weeks of unrelenting rain that couldn’t be softened by an adequate dose of each. ’s dedication to traceability and thoughtful processing means the spices we source from them keep the character of the plants they come from. That character, whether it’s assertively spicy, medicinal, bright, or warming and mellow, stays intact all the way from the plant to the cup. 💛
For an extra kick of fresh heat, Maizey adds a little fresh organic ginger, then rounds everything out with a pinch of flaky salt. ✨
Finally, the chai mix is steamed to order with oat milk, which brings a slightly malty sweetness (but feel free to order it with dairy if that’s your preference).
Chai is good all year but it’s never more welcome than in times like these.
