Lightly crush cardamom pods, whole cloves, star anise and peppercorns, and place in a small pot with 1 cup of water. Add ginger and cinnamon. Muddle all ingredients. Add loose leaf black tea.
Bring to a boil and take off the heat. Allow to steep for 1 hour.
Strain and prepare to serve or refrigerate masala chai base for up to four days.