Increasingly part of the popular culture, 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 to fill out this invigorating beverage. Usually served with cream and sugar, chai is amazing both hot and iced, perfect for summer and winter treats!
Also known as Masala Chai. This caffeinated tea blend is both warm and invigorating. A wintertime favorite, chai can be sweetened with milk and made even more rich with the addition of milk or cream.
With the rise in interest of chai tea worldwide, the moniker "chai" has come to refer to the final flavor, and can be found in concentrate form, teabags, or even paired with coffees of varying strength.
Although this tea can be steeped similar to other black tea blends, this chai blend is designed after more traditional recipes wherein the spices and tea are decocted with milk (or cream) and sugar and then strained before drinking.
Cinnamon, ginger, green cardamom pods, black tea, allspice, cloves, black pepper
Contains Caffeine
Kosher
Chai Tea
Kept in suggested conditions it can last 12 months. The oxidation process makes it suitable for longer-term storage as compared to other tea types. However, it is still advisable to restock often for premium flavor.
Tea should be kept in an airtight container away from light and heat.
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. Teapots with removable strainers for tea will allow a fuller 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. When employing this method be sure to pour out all tea or remaining liquid will get bitter from over-steeping.
The strength and flavor of tea is a personal experience.
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.
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.
