Choc Chip Chai (Organic)
Country of Origin: India
Grade: OP (Orange Pekoe)
Altitude: Up to 450m above sea level
Manufacturing Type: Orthodox (Traditional Leafy)
Cup Characteristics: Black tea blended with spices, it has superb body with mellow Indian spice notes. Cacao beans provide a distinctive warm chocolaty aroma. This is a silky smooth winter warmer and a great sweet treat for a little time out.
Infusion: Coppery bright – especially enticing with milk.
Ingredients: Black tea, Cloves, Cardamom, Cinnamon, Cacao nibs.
Description: Chai is so prevalent in India and Sri Lanka that it could be called the National drink. It is very common to see the ‘tea wadris’ serving their chai to the walk-by-street traffic.
Paint the following picture in your mind; the tea wadris cart has that well used look (read – bashed, dented), quite often with a charcoal fire keeping the water boiling so steam and smoke are rising, an old evaporated milk can full of sugar, another bashed and dented can with the chai spices, an eclectic collection of semi-clean mugs and glasses and a wizened chai expert deftly pouring back and forth from great heights, tea with spices and milk, combining the two ingredients.
Once combined it is normal to add a fantastic amount of sugar for that real chai experience.
Chai is brewed with milk and a mixture of spices and in this instance we’ve also added cacao nibs to create that creamy chocolaty taste. Each recipe can be different depending upon the spices used.
The word “Chai”literally means tea (different languages use various forms of this word – for example Portuguese call it cha, Hindus call it “chai”and in Chinese the sound of the symbol for tea sounds very much like “cha”).
Often a lower quality of tea is used to make “chai”as it is thought the spices will cover up any deficiencies in the tea. We do not believe this and prefer to make our dry tea chai mix from real Indian spices and high grown Assam tea.
The quality of the tea elevates this chai to a new level.
Important: Turn your bag of Chai upside down a few times. Th powdered spices can settle at the bottom of the bag during transit.
Hot Tea Method: Bring fresh cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 200 – 260mL of fluid volume in the teapot.
Pour boiling water into the teapot. Cover and let steep for 5-10 minutes.
While the tea is brewing prepare your cup to receive the chai – put 2 teaspoons of sugar or honey in the cup and add milk (about 20%) of the cups volume. When the chai is ready – pour into your cup.
Traditional Method: Pour 2/3 mug of water and 1/3 mug of milk into saucepan. Place 1 slightly heaping teaspoon of chai in the teapot.
Place 1 teaspoon of sugar or honey into saucepan.
Bring saucepan slowly to simmer, constantly stirring and careful not to boil. Once simmered pour into your mug or cup and enjoy.
If making for two people simply double the above volumes.
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