(Black Tea with natural flavors)
Small Batch Blended and Packed in Canada. HACCP Certified.
Ingredients From: Kenya / India
Region(s): Kericho / Kerala
Shipping Port(s): Mombasa / Cochin
Grade(s): PF (Pekoe Fannings)
Growing Altitudes: 500 – 6500 feet above sea level
Manufacture Type: Tea : CTC (Cut, Torn and Curled)
Cup Characteristics: Robust and full flavored with an intoxicating masala spice character.
Infusion: Bright and tending coppery with rosy highlights.
Antioxidant Level: Medium
Caffeine Content: Removed naturally using CO2
Shelf Life: Almost 2 years.
Luxury Ingredients: Decaf black tea, Ginger, Cinnamon, Cardamom, Black & White pepper, Clove, and Nutmeg.
Throughout India stories abound as to who created the heavenly mix of spice and tea known as Chai. One of the more
believable theories holds that it was created by Indian gypsies hundreds, perhaps even thousands, of years ago.
Gypsies live in
almost every quarter of the Indian sub-continent. And although there are many different tribes with unique customs and
stories, oral histories maintain that they all descend from the Lohar people, an ancient group of blacksmiths known to be fierce
warriors. Legend has it that the Lohar originated in the city of Chittorgarh but were defeated in a battle in 1308 and forced out
of the city. From that point on, they became a nomadic people and traveled by caravan wherever the dusty trail took them.
Hmm, if you think that sounds like the perfect opportunity for sampling and collecting spices from all the various and far flung
corners of India, you’d be right. Over the centuries the gypsies developed a very flavorful and spicy cuisine using whatever
spices they had available to them in the different places they would stay. Ginger…cardamom...cloves…coriander… the list is
almost endless. Being surrounded by incredible spices, a good cook gets a few ideas. Now although nobody knows exactly
when it happened, at some point, someone decided to try adding a mixture of spice to a pot of hot tea. (At the time, gypsy tea
was brewed using milk instead of tea in order to fortify the body during long caravan rides.) The spices blended with the hot
milk and tea and created the most wondrous beverage.
Spiced chai was born!
Over the ensuing centuries, chai grew to become India’s most popular drink. In fact, chai is as synonymous with India as
oranges are to Florida. Well, we’re pleased to bring you the exotic flavors of India’s most popular drink in this fantastic
decaffeinated form. A superbly smooth mixture of spices and a top quality Indian tea, this is one brew you’ll want to take with
you wherever you go. Brew a pot and transport yourself mentally to the gypsy camps of old – a magical tea!
Important: Turn your bag of Chai upside down a few times. The powdered spices can settle at the bottom of the bag during
Hot tea brewing method: Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of
loose tea for each 7-9oz/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 (Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn 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 or removing the tea bags. 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 luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury
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 filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per
serving over the tea. Cover and let steep for 7 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the
tea or removing the bags. 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 luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and
nothing to worry about!)
RECOMMENDATION: We recommend the use of our ‘1 Cup of Perfect Tea’ measuring spoon for best
More antioxidants are extracted from tea (L. Camellia Sinesis), or rooibos (Asphalatus Linearis), the longer it is brewed….and
the more tea or rooibos that is used, the greater the antioxidant benefit.
FOOD SAFETY ADVISORY:
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea.
Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce
the potential incidence of water-borne illnesses.
Ideal Brewing Temperature: 100ºC/212ºF.
Minimum Brewing Temperature: 90ºC/194ºF.