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Size: 4 oz. Classic Tin
Native Name: Masala Chai
Blend: The Tao of Tea History: In India, Chaiwallahs (tea vendors) are present on street corners in every town, brewing basic black tea with only one or two spices. Adding milk and sugar is also very important. The tale of 500 mile chai originates from the many late night truck drivers stopping at these small chai stands and asking for really strong and sweet chai. Strong Chai helps them stay awake to drive long distances. The stronger and sweeter the chai, the further distance you can go (in humorous terms - for another 500 miles). Our Chai includes small leaf Organic black tea from Assam, India, dried ginger, whole pod green cardamon, Sri Lankan cloves (considered best), and Indonesian cinnamon. Flavor Profile: Strong, malty, spicy.
Ingredients: 100% Organic Black Tea Leaves, 100% Organic Cinnamon, 100% Organic Dried Ginger, 100% Organic Cloves
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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