By Samin Vafaee
Let’s set the record straight: calling it “Chai tea” is basically saying “tea tea.” But no matter how you phrase it, one thing’s for sure—in a world of coffee houses, chai houses are quickly proving to be hidden gems.
Chico Chai is a prime example – and one of Butte County’s newest brick-and-mortar small businesses.
Located on Park Avenue, this hundred-year-old building turned chai house has everything one needs for relaxing, from its pure natural light to its abundance of leafy plants. Its menu offers an assortment of “chai bites” and locally made pastries that compliment a variety of global chai’s.
“I had my first cup of chai when I was 18 and I was hooked,” said owner Sarah Adams.
Although tea wasn’t a traditional part of Adam’s life growing up in Paradise, she was determined to bring chai to Chico after discovering her love for its flavors while working as a biologist.
“I couldn’t get a cup of chai anywhere, and I didn’t have time to make it myself,” Adam remembered. “So, I thought, ‘Maybe someone needs to make some fresh chai.’”
After starting at the Farmer’s Market in 2004, Adams wanted to grow the business but continue staying local. The result in Chico Chai now having its first location in the heart of the city.
Chai, meaning “tea” in Hindu, has always had its roots in South Asia, featuring spices like cardamom ginger, turmeric and cinnamon, However, the concept of chai has evolved especially because of colonial powers. Not only did the British East India Company establish a monopoly on tea production, but in order to boost tea consumption, the British marketed tea as a part of modern lifestyle through tasting events and established tea times in the day.
Although they promoted the British way to drink tea with milk and sugar, Indian street vendors soon popularized tea in their own way by adapting it to local preferences through adding native spices and herbs. Over time, chai became synonymous with Indian and Eastern culture.
Adams incorporates this culture so that Chico Chai makes the freshest tea possible, standing out against competitors.
“Any homemade chai is going to be amazing no matter what because it’s made with love, and it’s fresh,” Adams noted. “But it’s hard to match that in a box chai, or a tea bag, so we try to do the best we can by making a fresh chai concentrate so that people can use their own milk.”
Chico Chai makes the tea fresh and keeps it refrigerated to brew on-demand. They also phone the coffee shops they work with and ask how much they need for the week, as opposed to shipping out large palettes that may take months to sell.
“It stays refrigerated, we don’t preserve it, and I think that makes a big difference in the flavor,” Adams explained. “All the ingredients we use are either organic or direct trade and we grind out all our spices fresh.”
A key factor in crafting the freshest chai is the careful selection of ingredients, sourced from the finest suppliers. Unfortunately, chai ingredients cannot be grown locally in Chico, so Adams is forced to look elsewhere.
“It’s a big responsibility to not continue the horrible culture of the spice industry,” Adams acknowledged. “I’m trying to make our connections so we can really know where we get our spices and really know people are paid properly and there’s no ball dropped as far as keeping the continuous chain of fairness.”
When she can’t source directly, Adams tries to get everything Fair Trade certified.
“Organic is the lowest standard, and we build up from there,” she emphasized.
Adams luckily is able to source out directly from a woman-owned tea estate in Assam, India.
Chico Chai is also doing what it can to lower its contribution to the environmental impact as a small business. Excess tea mulch from post-brewing was once going straight to a landfill, but is now being reused as a helpful gardening tool.
“The most visible thing we do is we offer our chai mulch to our neighbors,” Adams said. “It smells amazing but no longer has any real flavors.”
Tea mulch is used as a top layer for gardens in the summer because of its ability to hold moisture and can also keep pests away with its strong smell of spices. After running out of space in her own garden, Adams leaves out at least 12 five gallon buckets a week for neighbors to reuse.
As for reaction from the community, the reviews so far speak highly of Chico Chai’s friendly and knowledgeable staff, its comfortable indoor and outdoor settings, and its kid’s corner that gives parents a break to unwind.
“The new chai house is so gorgeous, and the team is incredible,” said an online reviewer named Lauren. “Sarah, the owner, is a genuinely kind-hearted person. They are constantly coming up with new chai recipes and seasonal toast specials. Lastly, the kid’s corner –so many kids have the chance to sit and color and play with toys. I can’t say enough good things about what Chico chai is doing.”
The future of Chico Chai is looking bright with plans on the horizon that invite different parts of the community to the cafe. Its team is excited about events such as a seasonal artisan market, a Mother’s Day afternoon tea, and study group sessions. They also have a tiny corner to showcase art as well as.
Product review bloggers such as the SororiTea Sisters also give accolades to the business’s Strong Brew Chai Concentrate that guests can purchase and make at home with their own preference of milk.
“This is spicy and sweet … but not too sweet, the SororiTea Sisters wrote. “Of all the sweetened chai concentrates that I’ve tasted, this is definitely one of the best ones (if not thee best) that I’ve tried because it isn’t overly sweet.”
Adams wants the community to know there is something for everyone at Chico Chai ,whether it’s a classic strong masala chai, a more easy going botanical blend, or even a lavender chamomile latte for the kids to enjoy.
“Tea in general has been used by every culture around the world forever whether it’s for enjoyment or social aspect,” Adams reflected. “And that’s what we promote here is relaxation and social interaction face to face.”
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