Our story

Anna's chai, made to travel.

Aradhana "Anna" Parmar is a former university professor, a mother, a grandmother, a gardener, a traveller, and a lifelong host. Her chai began as something made for people in her home. Her son believed that care could travel farther.

Aradhana "Anna" Parmar

Professor, host, gardener, chai maker.

The person behind the pot

Before her name went on a pouch, Anna spent 35 years teaching as a university professor after earning her Ph.D. Her work on water harvesting using ancient methods was even featured in a CTV documentary. She understands patience, extraction, timing, and the difference between a shortcut and a process worth protecting.

At home, she is the person who gardens, travels, hosts, and keeps the chai moving. She drinks it steaming hot, mildly sweetened with honey, often five or six cups a day.

She takes chai the way she hosts: hot, generous, and made with care.

The hard-way philosophy

Her son could have chosen a simpler path: raw ground spices, a sweet dairy latte mix, or a low-cost tea base. Instead, he invested in freeze-drying because it let them keep the most important part intact: brew the chai first, strain it clean, then make it pantry-ready without asking customers to manage a pot.

60 years in the making

The pouch is new. The cup is not.

Years teaching

A professor with a Ph.D., Anna spent 35 years teaching. The patience of that work shows up in the way she cooks, hosts, and refines a cup.

CTV

Ancient methods, modern respect

Her work on water harvesting using ancient methods was featured in a CTV documentary, a fitting clue to how seriously she takes process.

5-6

Cups a day

Her own chai is steaming hot, gently sweetened with honey, and often poured again before the day is done.

Home

Family at the table

Two children, two grandchildren, a garden, travel stories, and a habit of hosting people well all sit behind the recipe.

A harder process

Brew, strain, cool, freeze, vacuum, pack. More steps than a shortcut, chosen because the brew matters.

Why freeze-dry brewed chai

Convenience should not have to taste like a shortcut.

Spray-drying would be easier

High heat can make instant tea convenient, but convenience is not the same as a fresh-smelling cup.

Raw grinding would be simpler

Grinding tea and spices can taste bold, but it often leaves grit, leaf dust, and spice sediment behind.

Freeze-drying starts with the brew

Anna's Chai is brewed first, strained clean, then dried under vacuum so the cup stays closer to the pot it came from.

A family cup, made easier to share.

This is not another chai latte mix. It is a family recipe turned into a clean concentrate so you can make it creamy, light, sweet, unsweetened, hot, iced, and fully your own.

Shop the chai