Chai was built for the heat, not just winter
Chai was never a winter drink. Across South Asia it's drunk daily, year-round, in serious heat. So when summer arrives, chai doesn't step aside for iced coffee. It goes over ice. Brew enough for everyone and share the ritual. Chai has always been a drink for company. This is Iced Chai Season.

Generic Iced Chai
Sweetened concentrate, milk and ice

Proper iced chai
Made from whole spices, full of real flavor
Most iced chai is sugary syrup, not chai.
Sweetened concentrate, milk, ice. That's what you're getting at most cafés. If that's the only iced chai you've had, you've mostly been drinking sugar with a bit of spice on top.
Real spices, real flavour. Iced coffee can't compete.
Iced coffee gives you caffeine and not much else. Real iced chai means real ingredients: cardamom, ginger, cinnamon, fennel and black pepper over ice. Cooling, complex and lightly spiced, not just cold and bitter. Once your summer drink has actual flavour, it's hard to go back.
It's the drink built for sharing, and summer is the season for it
Chai has always been social. Pour a pitcher, pass it round the table, top up the garden. One Loka brew makes 600ml, two to three tall glasses, so you're serving the table, not brewing one cup at a time.
The best iced chai comes out of your own kitchen.
This is what the Loka Chai Maker was built for. It brews loose-leaf tea and whole spices on your stove, no teabags or powder anywhere in the process. Brew it the way you'd brew a hot cup, then pour it over a full glass of ice. Done. This is Iced Chai Season, and now you know how to make it properly.
