Our first chai blend and it’s sure to not be our last. We’ve combined our favourite spices – cinnamon, cardamom pods, star anise, cloves, ginger and black peppercorns – with a full flavoured Ceylon to give you an authentic chai experience.
Leaves are picked after the first monsoon and are then processed in cooler weather using the orthodox method; fully oxidised.
The traditional spices are balanced with the honey, walnut, wood and undertones of citrus fruit and cocoa in the Ceylon and take you away to the subtropical “Spice Island” of Sri Lanka.
The soothing, pleasant flavours and aromas have a warming effect that make you feel good inside. This black tea blend is best served hot on a cold fall day and can be paired with bakedgoods such as cinnamon scrolls, banana walnut bread and oatmeal raisin cookies. For an iced chai in the summer, see the preparation method for tips.
2 tsp. per 250 mls (1 cup)
First infusion: 21/2 – 3 mins @ 95 oC
Second infusion: 3 – 4 mins @ 95 oC
If you are accustomed to drinking chai with milk and honey, consider following the preparation method for a chai latte.
Today chai is popular worldwide and each country – even each region within a country – has its own recipe. The spices vary, the tea varies and even how chai is prepared varies. Some boil tea, spices and milk together, while others briefly steep the tea leaves and spices in hot water, then add hot milk and sweetener last. And in western India they add 1 tsp of black tea after the rest of the ingredients have boiled. The pot is removed from the heat, covered, and allowed to infuse for 10 minutes.
We’ve made it easy for you by creating our Ceylon Chai that has the best ingredients together already.
All you have to do is:
1. Measure 4 tsp of Ceylon Chai with 11/2 cups of water into a pot and bring to a boil
2. Allow the tea to simmer for 5 minutes
3. Add one cup of soy, almond or cow’s milk and heat for 2 minutes
4. Taste and allow to simmer for longer (if necessary) until you achieve the desired flavour
5. Strain, add 1 tsp of honey and stir until completely dissolved.
Enjoy an iced chai on a hot day by following these simple steps:
1. Infuse 18 tsps of Ceylon Chai in 11/2 litres of 100 oC water for 20 minutes
2. Add honey or sugar (to taste) until completely dissolved
3. Strain and store the concentrate in the fridge until cold
4. Combine 1/3 to 1/2 cup chai concentrate with 1 cup of milk (almond or soy is our preference)
5. Serve in a clear glass with star anise set in ice cubes and sprinkle lightly with ground cinnamon