The Art of Chiya

Chiya is not just tea; in Nepal, it is the social lubricant that keeps the nation moving. It is a ritual, a greeting, and a reason to pause the frantic pace of modern life. Brewed milk-first in a small, battered pot with loose-leaf black tea from the Terai, crushed cardamom, fresh ginger root, and a precise amount of sugar, the perfect cup of chiya is a matter of fierce personal opinion. At Brewstation, we honor this tradition while refining the technique. We use organic milk from local Tilottama dairies and a proprietary spice blend that warms the throat without overpowering the tannins of the tea. Served in traditional clay kulhads that impart a subtle, earthy minerality to the drink, our chiya is poured from a height to create a signature froth that lingers. It is a humble drink elevated to an art form.