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FROM ASSAM, WITH HONESTY • FOUNDER'S NOTE
I lived in Assam for 23 years. When I moved to Delhi & Chandigarh for work, I realized most people have never tasted real tea.
Navdeep Singh
Founder, Saapati • Doom Dooma, Assam
Growing up where real chai is born.
I was born and raised in Assam and spent the first 23 years of my life surrounded by the world's richest tea gardens. In Assam, chai isn't an afterthought — it's made from freshly plucked whole leaves, brewing into an aromatic, deeply kadak cup that fills the whole home with warmth.
The big city shock: What are people actually drinking?
I completed my higher studies in Assam and then moved to Delhi and Chandigarh for my job. That first morning ordering chai in the city was an absolute shocker. What millions of people drink every single day isn't real tea — it's factory-floor dust, stale blends that sat in transit warehouses for 8 to 12 months, and pale watery brew masked with heaps of sugar.
The eye-opener: You haven't tasted real Assam tea.
The real problem hit me hard: most people outside Assam have literally never tasted authentic chai made from fresh, garden-picked whole tea leaves. They have been conditioned to believe that tea is supposed to taste bitter, weak, and flat.
Why I started Saapati: Direct from Doom Dooma to your cup.
I decided to fix this. I returned to our tea heartland in Doom Dooma, Upper Assam to build Saapati. We cut out the middlemen auctions and long warehousing cycles to seal harvest-fresh Assam CTC directly at source. We blended it with real, sun-dried natural spices — crushed adrak, fragrant green elaichi, and hand-ground masala. No artificial powders, zero compromises.
Try Saapati just once. One fresh cup, and you'll immediately know the difference between factory dust and real Assam chai.
— Navdeep Singh
Founder, Saapati