Tradition holds that this particular blend of chai was discovered by accident by a chai-wallah, (chai seller) plying his trade one day in the Lal Bagh garden in Bangalore, India around the turn of the last century. The chai-wallah, was brewing his chai that day to sell to visitors in the garden, when he noticed that rose petals from a bush being pruned nearby had fallen into his teapot. Since the chai-wallah wanted to turn a profit that day, rather than waste the now scented tea and brew a fresh batch, he simply added his other ingredients to the pot. As he mixed in his cardamom, ginger, black pepper, and cinnamon, (the traditional ingredients of Indian chai), he discovered how well the spicy aromas blended with the floral tones of the rose petals. According to legend the chai-wallah turned a record profit that day.