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Black Tea

South Cloud Chai Subscription

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A strikingly delectable, traditional chai to nourish your mind and body.

Designed for whom self-care is not just a principle, it's a daily ritual.

Freshly ground, heart-warming spices (cinnamon, ginger, cloves, cardamom, fennel, and nutmeg) blended with Tielka's stunning signature rich and creamy, award-winning black tea.

The best chai you will ever try.


South Cloud Chai wins gold 2021 Gold | Chai Tea: Tea Bag Blend - Non-Flavoured
Tielka wins gold for Earl Royale Black Tea 2019 Gold | Chai Tea: Tea Bag Blend - Non-Flavoured
Tielka wins gold for Earl Royale Black Tea 2018 Gold | Chai Tea: Tea Bag Blend - Non-Flavoured

Ingredients and Origins

South Cloud Chai is certified organic.

It is lovingly blended and packaged by hand at the Tielka warehouse in Agnes Water, Queensland, Australia.



Dianhong Black Tea*
OriginYunnan Province, China
OriginSri Lanka

Whole cardamom pods and cloves are freshly grated immediately prior to blending to ensure optimal freshness.

*Dianhong black tea is sourced from fair trade producers.


Tielka's pyramid tea bags and pouches are made from 100% GMO-free, plastic-free plant-based fibre.


Australian Certified Organic

Australian Certified Organic. ACO Cert. No. 13123

USDA organic certified

USDA Certified Organic. Effective Date: 2021-12-16

EU organic certified

EU Certified Organic. AU-BIO-107

Healthy Living

♡ Brain Function Boost

♡ Immunity Support

♡ Relaxation


Serving size 1 tspn | 2gm | 0.7oz
Teacup 100ml | 3.5oz water
Milk 100ml | 3.5oz milk
Thermometer 100°C | 212°F
Timer 3 minutes
Honey 1 tspn honey

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