Our blend of chai tea is a little bolder than other blends out there, putting more focus on the spices themselves than the actual tea leaves. You’ll find it very forward with ginger, black pepper, and clove making it exceptionally spicy. Cinnamon lays at the heart of each sip, clearing both the mind and sinuses. Finally, it tapers off with the rejuvenating touch of cardamom and allspice berries. Of course, the black tea is there to offer some tannin and pick-you-up.
While absolutely wonderful black we love to serve this tea with honey and milk or coconut milk. Chefs love to grind it fine and use this blend in baking or as a rub for pork or beef. Lastly, add a pinch of it to our Assam Tea for a strong black tea with a hint of chai.
Fun Fact: For etymology fans, many Middle Eastern and Asian languages use the word “cha,” “chay,” or ”chai“ for the word “tea.” This leads to a conflation when we refer to this tisane as “chai tea.”
|Ingredients||Cinnamon, ginger, cardamon, black tea, allspice, cloves and black pepper.|
|Botanical Name||Camellia Sinensis|
|Basic Preparation||Caffeinated; 3 grams of tea per six ounces of water yields approximately 150 cups per lb. of tea.|
|Recommended Applications||Start with cold, fresh water. Preheat tea pot, use approximately 3 grams of tea leaves for 6 oz of water. For tea, steep 4 minutes. For Herbal Teas/Tisanes brew as black teas, with water to rolling boil. Pour over tea or herbal, do not boil botanicals when making tea.|
|Handling / Storage||To be stored in a cool, dry area out of direct light.|
|Country of Origin||United States|
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