Sultans Chai (Organic)
Country of Origin: India
Grade: OP (Orange Pekoe)
Altitude: 1200 – 2550 metres above sea level.
Manufacture Type: Orthodox (Traditional leafy)
Cup Characteristics: The sharp and spicy aroma of star anise mingles with cardamom and other spices in this bold tea blend. Very rich flavour on the palate and simply delicious with milk and sugar.
Infusion: Coppery bright – especially enticing with milk
Ingredients: Black tea, Ginger, Cloves, Cinnamon, Cardamom, Star Anise
Description: In many parts of India there is a saying that loosely translated as: “spiced chai…the tea that eats like a meal” – and in certain parts of India it‟s true. Traditional Indian chai is a heady mix of spice and tea. Chai recipes are handed down from generation to generation the way westerners pass on grandma‟s apple pie recipe.
The tea is traditionally brewed by boiling milk, adding good thick black tea, various spices and then boiling it again. The resulting mixture is thick, spicy and incredibly full -bodied.
If your spoon stands up in the cup, it‟s ready!
Ok, that might be a little over the top, but it‟s no exaggeration to say that drinking great chai is almost a religious experience.
As the brew reaches all the corners of your body it fills you with a warm glow that you will want to experience again and again.
Luckily, if you‟re in India, spicy fresh chai is available just about everywhere. Chai-sellers, known as Chai Wallahs sell their concoctions at roadside stalls, train stations, anywhere you can think of. The tea is served in small clay cups known as chullarhs that are smashed on the ground once the tea is finished.
So, even if you aren’t in India, brew yourself a pot, summon your inner Chai Wallah by calling out “chay-ee! chay-ee” and watch yourself crave for more time and time again.
Important: Turn your bag of Chai upside down a few times. The powdered spices can settle at the bottom of the bag during transit.
Hot tea brewing method: Bring fresh cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose leaf tea for each 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 5-10 minutes (for true „chayee chayee‟ 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 cup‟s volume. When the chai is ready – pour into your cup.
Iced tea brewing method (to make 1 litre): Place 6 slightly heaping teaspoons of loose leaf tea into a teapot or heat resistant pitcher. Using fresh cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 7 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the tea. Add ice, milk 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 increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some premium quality teas may turn cloudy when poured over ice. This is a sign of premium quality and nothing to worry about!)
Iced tea brewing method (Individual Serving): Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using fresh cold water, boil and pour 70-200ml per serving over the tea. Cover and let steep for 7 minutes. Add hot tea to a 375ml glass filled with ice, straining the tea. Not all of the tea will fit, allowing for approximately an additional ½ serving. Add milk and sweeten to taste.
A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some premium quality teas may turn cloudy when poured over ice. This is a sign of premium quality and nothing to worry about!)
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