In 2014, Renu and Chloe, armed with their backpacks, set out to explore India. Wherever they went, there was always a chai wallah (“tea boy”) to be found. From the serene mountains in the north, through the bustling and colourful cities, to the relaxed backwaters and beaches of the South.

After being entranced by the ritual and magic of chai making they were hooked. When the pair returned in the middle of winter, it was near impossible to find a good brew. The over sweet cinnamon heavy syrups found in coffee shops just didn’t cut it. Renu decided to learn the age-old family recipes she grew up with from her Baa (Grandma), Mum and Auntie and set out on a fascinating journey through the world of spices and tea. Learning everything she could from her family and chai-wallahs in India, she created Tea Boy’s 10 spice masala blend – right here in New Zealand.

The new venture was titled “Tea Boy” to pay tribute to the thousands of chai Wallahs who have kept the tradition alive. Starting out at local markets, and having sold out within hours, Renu & Chloe had an inkling they had created something special. New Zealand’s own Tea Boy was born, with the mission to make the best masala chai and transport the people of Auckland’s tastebuds to the streets of India.

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