I was born and raised in the Punjab region of India, a place known for its vibrant colors and bold flavors, which is one of the inspirations for this blend. The combination of ginger in the tea is not only a party in your mouth but also reflects the lively Punjabi culture of celebrating. This blend is rooted in the way I grew up drinking Chai—my mom's recipe. After every big meal (or party), she would brew Chai with ginger and fennel, both known for their digestion-boosting benefits. To make the recipe my own, I added a touch of candied ginger, adding a subtle sweetness that perfectly complements the spices and tea.

- Monica Sunny