Green Tea Chai
Chai is so prevalent in India and Sri Lanka that it could be called the ‘National drink’. A superb green tea blended with fresh Asian spices for real green tea chai! Delicious, especially with coconut milk and sugar. Luxury Ingredients: Green tea, Lemongrass leaves, Cinnamon, Coriander, Sweet Fennel, Cardamom, Curry leaves, Cumin.
Tell Me More
Chai is so prevalent in India and Sri Lanka that it could be called the 'National drink'. It is very common to see the 'tea wadis' serving their chai to the walk-by street traffic. In North America we have the coffee carts; in the sub continent and Sri Lanka you have the 'wadis'. Paint the following picture in your mind: the tea wadis cart has that 'well used' look (read - bashed, dented), quite often with a charcoal fire going keeping the water boiling so steam and smoke are rising, an old evaporated milk can full of sugar, another bashed and dented can with the masala chai spices, an eclectic collection of semi -clean mugs and glasses and a wizened chai expert deftly pouring back and forth from great heights, tea with spices and milk, combining the two ingredients. Once combined it is normal to add a fantastic amount of sugar for that real chai experience.
Chai is brewed with milk and a mixture of spices. Each recipe can be different depending upon the spices used. Indian spiced chai is often referred to as Masala Chai. The word 'chai' literally means tea (different languages use various forms of this word - for example Portuguese call it 'cha', Hindus call it chai, and in Chinese the sound of the symbol for tea sounds very much like cha.) and 'masala' is the word for the mixture of the various spices - hence Masala Chai.
Numerous medical journals laud the health benefits of green tea. Top quality high grown green teas - the type of base tea in this chai (and for that matter - black tea as well) contain a significant number of polyphenols which are antioxidants, elements known to inhibit various types of cancers. Additionally recent research is also seeing a positive correlation between the consumption of tea and the lower incidence of heart disease. Another added benefit of chai is that the chai is prepared with milk - a good source calcium and other essential nutrients. Green Tea Chai - the drink of health! Important: Turn your bag of Chai upside down a few times. The powdered spices can settle at the bottom of the bag during transit.
Brewing for Best Results
Ideal Brewing Temperature: 209°F/98°C.
Minimum Brewing Temperature: 194°F/90°C.
Bring filtered or freshly drawn cold water to 209°F/ 98°C. Place 1 slightly heaping teaspoon of loose tea per 8 oz of fluid water. Steep 5-10 minutes according to taste (the longer the steeping time, the stronger the tea).
Milk / Sweetener
Tea(s) From: Sri Lanka
Region(s): Nuwara Eliya, Dimbula, Uva
50% Ethical Tea Partnership
Luxury Ingredients: Green tea, Coriander, Cumin, Sweet Fennel, Cinnamon, Cardamom, Curry & Lemongrass leaves
iced tea instructions
Per Serving: Bring filtered or freshly drawn cold water to 209°F/ 98°C. With and infuser, use 1 slightly heaping teaspoon of loose tea per 6-7 oz of fluid water. Steep 10 minutes. Add filtered hot tea to 16 oz glass filled with ice. (Some luxury teas will turn cloudy when poured over ice).
Per Pitcher: Makes 1 Quart. Bring filtered or freshly drawn cold water to 209°F/ 98°C. Place 6 slightly heaping teaspoon of loose tea in a heat resistant container. Pour 1 ¼ cup of prepared water over the tea leaves. Steep 10 minutes. With a fine mesh sieve, filter the hot tea liquor to the serving pitcher filled with ice. Add cold filtered water to top off. (Some luxury teas will turn cloudy when poured over ice).
Making an amazing cup of tea requires several things. High quality tea, filtered or freshly drawn cold water, correct water temperature, time of infusion, and filters/infusers. Unfiltered water or too hot of water can ruin the best of teas. Always use filtered or freshly drawn cold water. Any flavor from water treatments or heavy minerals such as lime or calcium can taint the water. Brew at the ideal temperature. Too hot of water can scorch the leaves and produce a bitter brew. If you find that the tea is still bitter following the recommended brewing temperature, try lowering the brew temperature another 5 to 10 degrees. Use infusers that allow the tea leaves to fully expand and has full contact with the water. Ditch the tea bags. Know the steeping time for your tea. Too long of steeping can make your tea bitter and undesirable. Too short of time will make a weak tea. Don’t make tea in the microwave.
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 illness. Cool the water to the ideal brewing temperature before brewing.