What's Inside

Ultra-filtration is a cold process that passes milk through a fine membrane, concentrating the protein and calcium while reducing the lactose. The result is a naturally high-protein base with a clean, smooth taste — no powders, no isolates, nothing artificial.

A strong, full-bodied black tea forms the backbone of every ProteinChai. It brings depth, a mild natural caffeine lift, and the familiar warmth that makes chai unmistakable. We use a blend chosen specifically to hold its character against milk.

Ginger is the spice that gives chai its warmth and slight heat. It has been used in traditional brewing for centuries — both for flavour and for its well-documented digestive and anti-inflammatory properties. We use it in ratios drawn from a family recipe.

Cardamom is the most distinctive note in a well-made chai — fragrant, slightly floral, and instantly recognisable. It is what makes the first sip feel like home. The ratio we use is deliberate: present, but never overpowering.