Herbal Tisane with Indian Chai Spices
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.
Ingredients: Organic Natural Rooibos, cardamom, cloves, black pepper, vanilla bean, ginger, licorice root, cinnamon, fennel seed
Origin: Blended by A Thirst for Tea
Masala Chai is an integral part of life in India. It is a strong, malty, spicy tea that is traditionally combined with milk and sugar. It can also be steeped as with any other tea. Here we offer you our version of Masala Chai made with organic South African rooibos and our own special blend of chai spices. Rooibos is naturally caffeine free, so you can enjoy your warming cup of chai at any time of day. In Southern Africa rooibos is referred to as "bush tea" and there is frequently no differentiation between this "bush tea" and regular tea.
In many parts of India there is a saying that is 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 black 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.
Water Temperature: Boiling
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 1 rounded Tbl. (2.5 grams)
Steep Time: 5-7 minutes
Number of Infusions: 1
Our Rooibos Masala Chai is good straight up or with warm milk (20%) and sugar. We highly recommend brewing your tea in a teapot or mug with a removable infuser so that you can remove the leaves at the end of the steeping time. Whole leaf teas of this quality need room to unfurl and expand in the water in order to perform their "magic." Because this is an herbal chai steeping time is going to be a matter of personal preference. The rooibos will not get bitter, however, steeping for an extended period of time will intensify the spiciness. If you don't have a removable infuser, you can brew the loose leaves directly in the pot. At the end of the steeping time, strain all of the tea into a warm serving pitcher or pot. With our Rooibos Masala Chai we suggest that you experiment with time and quantity of leaves to find your personal taste preferences.