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Size: 3.5 oz. Classic Tin
Blend: The Tao of Tea History: Yerba Maté was discovered by the Guarani Indians, who believed it could cleanse and heal the spirit. Today, millions enjoy it in South America. Maté is an evergreen plant of the holly family Ilex paraguariensis. Research shows that maté helps cope with stress and is beneficial for the nervous and immune systems. It contains vitamins, minerals, 15 amino acids, and high level of antioxidants. With the current popularity of Chai in the United States, many variations have evolved. This all organic blend is made with maté, cloves, cinnamon and cardamon. Cool, refreshing taste. Flavor Profile: Full-bodied, herbaceous, spicy.
Ingredients: 100% Organic Yerba Mate, 100% Organic Cardamon, 100% Organic Cloves, 100% Organic Cinnamon
Certified Organic by: Quality Assurance International (QAI) Our Chai blends can be prepared in either of two different methods - steeping or the traditional boiling method. For steeping, simply infuse one teaspoon of leaf/spices per 8 ounces of boiling or near boiling water and steep 4 to 6 minutes (the longer infusion time is needed if you wish to add milk). Add milk and sweetener and enjoy. There are many recipes and styles for making traditional boiled chai. The method we like to use (with added instructions for sugar/dairy alternatives) follows: Bring water to boil in a pan on the stove. Add chai blend and sugar (and additional spices, if desired) then allow the water to return to a boil. (Adding the sugar early on allows it to blend and caramelize.) Add milk (about 1 milk to 3 water proportion), stir, and again allow to return to boil. (Allowing the milk to boil gives a creamier, richer texture and smoother taste.) Strain into a teapot or cups and serve. When using alternatives to white or blonde sugar: For jaggery or raw sugar, add it after the milk returns to a boil, stir, and allow it to disolve before serving. (Jaggery and some raw sugars will separate the milk if added too early). Honey (especially raw honey) should be added after the chai is completely finished or served with the chai and added to each cup to taste. You can use stevia in the same manner. For soy or rice milk, do not allow it to return to boil. Remove from heat just as the leaf and spices began to re-circulate to the top of the pan. Most soy and rice milks will separate when boiled.
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