Coconut Chai (Organic)
Country of Origin: India
Region: Assam (Base Tea)
Grade: TGFOP (Tippy Golden Flowery Orange Pekoe) Base Black Tea
Altitude: 300 – 1770 metres above sea level.
Manufacture Type: Orthodox
Cup Characteristics: The smooth aroma of coconut which permeates the infusion, and flutters amongst the other chai spices without overwhelming, imparting that delicious smooth coconut flavour. The sweet notes of citrus come out at mid point of the flavour development while the cardamom sweetness lingers towards the end.
Infusion: Bright and coppery with golden highlights.
Ingredients: Black tea, Ginger, Cardamom, Cinnamon, Cloves, Peppercorn, Orange peel, Natural Flavouring
Information: The principal ingredient of our coconut chai has an interesting story in Hindu mythology. According to this legend , a Hindu sage named Vishwamitra decided to help his friend, the kind King Trishanku, fulfil his lifelong dream to ascend up the sky to the heavens, to the realm of the gods. the gods themselves were not too keen on his dreams, however.
Once Vishwamitra began to send Trishanku up to the heavens through Yajna (a sacrifial Hindu ritual), the king of the gods, Indra, saw Trishanku rising into the sky. Indra became enraged, and as soon as Trishanku had made it to the gates of heaven, he grabbed Trishanku and threw him down, back to Earth.
Vishwamitra, seeing that his friend was falling rapidly from the sky, cried out: “Let Trishanku stay where he is now!” So Trishanku was stuck in the sky, somewhere between the Earth and heaven. However, Vishwamitra knew that unless he was physically propped up, he may eventually slip and continue his horrible descent, and so planted a mighty pole to prop up Trishanku and keep him safe and sound.
This mighty pole became the coconut tree, and Trishanku’s own head became its fruit, with his beard as the coconut’s fibre, and his eyes seen if the fibre is removed.
As the coconut tends to be a common ingredient in many dishes in India, it has many other religious and cultural implications. They are used as temple offerings, for blessings, marriages and deity installations, or as offerings for guests. Coconuts are sometimes even used as appeasement offerings to the sea by fishing communities in India’s peninsula areas, which would explain why you will find many coconuts washed up on some Indian beaches.
The coconut also holds some other divine aspects. for example, its three “eyes” at the base of the shell are representative of the god Shiva. Another example is its placement with mango leaves atop an earthern pot filled up with water, called a “Purnakumbha”. The pot represents mother earth, the water being the giver of life, the leaves representing life, and the coconut itself symbolising divine consciousness.
The other ingredients in our coconut chai blend are quite honoured to have such a famous fruit amongst them.
Hot Tea Brewing Method: Bring fresh cold water to a rolling boil. Place 1 heaping teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 5-10 minutes (for true Chai steep at least 7 minutes). While the tea is brewing prepare your cup to receive the Chai – put 2 teaspoons of sugar in the cup and add milk (about 20%) of the cups volume. When the Chai is ready – pour into your cup.
Iced Tea Brewing Method (to make 1 Litre): Place 6 teaspoons of tea into a teapot. Pour 1¼ cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice, milk, sugar and top up the pitcher with cold water. Garnish and sweeten to taste. (A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water).
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