South Cloud Chai - Loose Leaf - Tin - Tielka



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80 servings | 160gm | 5.64oz

South Cloud Chai - Loose Leaf - Tin

Featuring Freshly Ground Chai Spices

Freshly ground, heart-warming spices blended with Tielka's signature rich and creamy, award-winning black tea.

A perfect healthy winter warmer to nourish your mind and body. 


Dianhong black tea, cinnamon, ginger, cloves, cardamom, fennel, nutmeg, and pepperberries.

Featured in

5 of the Best Chai Brands You Should Try by The Tea Cup of Life


South Cloud Chai is an original recipe created by Tielka. It is lovingly blended and packaged in Agnes Water, Queensland, Australia.

The main ingredient, Tielka's award-winning signature Dianhong black tea is grown and harvested in the high elevations of the Yunnan Province's stunning mountains during September-November.


Tielka tea is Fairtrade and organic certified

Fairtrade certified and sourced from Fairtrade producers.
Total: 86%. FLO ID 23557

Australian Certified Organic. ACO Cert. No. 13123

EU Organic Certified. AU-BIO-001


3 minutes at 100°C (212°F)

Health Benefits

Reduces and maintains healthy blood pressure, promotes strong healthy bones, prevents and counteracts cancer, prevents and counteracts cardiovascular disease, lowers cholesterol, boosts immunity.

Wellbeing Benefits

Promotes relaxation.


Tielka wins gold for Earl Royale Black TeaTielka wins gold for Earl Royale Black Tea

2019 Gold | Chai Tea: Tea Bag Blend - Non-Flavoured

2018 Gold | Chai Tea: Tea Bag Blend - Non-Flavoured

Notes from the Founder

This is my winter tea indulgence and a regular regiment ceremony of chai brewing in my kitchen. Out comes the saucepan, several empty glass bottles, honey, and (of course!) copious amounts of South Cloud Chai.

Actually, when I was creating this recipe, I had a small but significant dilemma. Do I use a slightly less expensive, but still gorgeous hand-crafted black tea from the Hubei Province and call it "North Lake Chai" (Hubei can be literally translated to "north of the lake") or do I go for the finer, more complex black tea from the Yunnan Province and call it "South Cloud Chai" (you guessed it, Yunnan means "south of the cloud")? In the end, it wasn't a difficult decision, I'm just not into second best.

But back to my ceremonious brewing... I often take a good afternoon to brew, re-brew, over-brew, and then brew again the chai, just to squeeze out every last ounce of flavour possible to bottle up and store in the fridge - my own homemade chai syrup ready to be enjoyed. The house smells a treat for the rest of the evening and my guests drink nothing but my South Cloud brew for the next month (and thereafter turn their noses up at the stock standard chai served at the local cafe, much to my delight).

A little tip? Add a pinch of freshly grated ginger to your chai while brewing.

Happy brewing!

Rebecca Domorev