Chai

Flavor Profile: Rich, malty, and spicy, blending especially well with milk and sugar.

The grade of tea commonly used for Chai is known as ‘Cut, Tear and Curl’ (CTC), which is a heavily rolled black tea leaf with very low moisture content. We hand blend our organic CTC with organic spices – ginger, cloves, cardamom and cinnamon. This style of tea is best when boiled. And once the leaf has been optimally boiled, adding milk and sugar provides a delightful golden glow.

Chaiwallahs in India offer Chai in simple kettles and small tapered glasses. Kasoras (chai cups) made of low-fired clay are also famous for imparting a distinct earthiness to the brew. After drinking, people will typically discard the kasoras onto the ground.

Ingredients: 100% Organic Black Tea Leaves, 100% Organic Cinnamon, 100% Organic Dried Ginger, 100% Organic Cloves and 100% Organic Cardamom.

BREWING INSTRUCTIONS:

The grade of tea commonly used for Chai is known as ‘Cut, Tear and Curl (CTC)’, a heavily rolled black tea leaf ideal for boiling. Boil leaf in water (around a teaspoon per 8 ounces) for 3 minutes. Add the milk of your choice in ratio of about 1/4 milk to 3/4 water, stir and simmer for another 2 minutes. Strain the brew to remove tea leaves and add the sweetener of your choice.