This blend is invigorating, spicy, & warm. It is quickly becoming very popular! Chai has been blended for centuries in Southern Asia, with each family recipe subtly unique. Our chai is made with cinnamon, ginger, cardamom, allspice, cloves, and black pepper; the spicy blend is then coupled with a hearty black tea. Usually served with cream and sugar, chai is amazing both hot and iced, perfect for summer and winter treats! 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.
Ingredients: cinnamon, ginger, cloves, green cardamom pods, black tea, allspice, & black pepper.
Infusion Methods: Consider decocting this blend traditionally: Simmer this chai spice blend with milk and cream over sustained heat versus adding pre-heated water for an infusion. Be sure to strain the botanicals from your drink before sipping.
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, as well as Chai, 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.