ROOIBOS CHAI MASALA
Naturally Caffeine Free
Chai Masala usually refers to the blend of spices that are steeped with black tea. Replacing the black tea with rooibos tea, however, removes the caffeine but keeps the spiciness! In addition to the bite of ginger, the sweetness of cardamom, and the warmth of cinnamon, velvety red rooibos tea ties the assortment of flavors together into a unified cup that is energetic, engaging, and rich.
Consider decocting this blend traditionally: Simmer this chai spice blend with milk & cream over sustained heat versus adding pre-heated water for an infusion. Strain the botanicals from your drink before sipping.
30g (15-20 servings) Kraft Tube
60g (30-40 servings) Kraft Tube
120g (60-80 servings) Kraft Bag
(All biodegradable packaging)
Ingredients: rooibos tea, cinnamon, ginger, green cardamom pods (crushed), natural, and artificial flavoring.
Infusion Methods: Though tea balls and strainers are often used for tea that isn’t pre-bagged, ideal methods of infusing loose leaf teas employ strainers that allow for the tea leaves to completely unfurl and release their flavor.
Some tea enthusiasts dispense with using strainers altogether and drop leaves in the pot directly and then strain the tea when serving into cups (you can use a cup strainer). When employing this method be sure to pour out all tea or remaining liquid will get bitter from over-steeping.
Tea Strength: The strength and flavor of tea is a personal experience.
We aim to provide times and temperatures that reduce the risk of allowing the actual tea leaves (or other delicate herbs in blends) to taste bitter due to too much steep time or to get scorched from too much heat.
If you desire a stronger cup, we suggest using more tea rather than a longer steep time to minimize the potential for a more bitter flavor.
Storage: Teas should be kept in an airtight container away from light and heat. They will be at their freshest within the first 6 months.
Ideal Water Temperature: Water for white and green teas should generally be between 160 and 185 degrees Fahrenheit (not boiling) because the leaves are more sensitive and will burn, dissolving the tannin and making it taste too bitter. Oolong should be brewed between 180 and 200. And black and herbal teas should be brewed between 208 and 212 degrees (boiling). .
Serving Size: 2 grams tea per 8 ounces water (1-2 Teaspoons), however you can make it lighter or stronger to your preference.
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