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Vanilla Chai

$2.50

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Description
Country of Origin: India and Sri Lanka
Region: Travencore in India, Nuwara Eliya in Sri Lanka
Shipping Port: Cochin (India), Colombo (Sri Lanka)
Grade: OP (Orange Pekoe)
Altitude: 4800 – 7600 feet above sea level
Manufacture Type: Orthodox Cup
Characteristics: Creamy Madagascar vanilla notes dance with tingling Malabar Coast spices. A lively ginger finish is accentuated by candy cardamom.
Infusion: Bright and tending coppery with rosy highlights.
Ingredients: Black tea, Dried miniature daisy, Calendula petals, Chopped and powdered ginger, Chopped and powdered cardamom, Chopped and powdered coriander, Chopped and powdered cinnamon, Chopped cloves, Chopped black pepper, Natural flavors.
Information: Chai is such an integral part of Indian culture that it is virtually impossible to avoid when traveling through any part of the Indian sub-continent. Even when fresh cold drinking water cannot be found, you will inevitably encounter a chai-wallah, or chai seller, yelling out, "chayee! chayee!" While riding the rails in India, the call of the chai wallah can be heard at every stop proffering their delicious hot drink. It is not uncommon for a chai-wallah to board a train in the middle of the night and wake up passengers to sell chai. The chai arrives in small clay cups that customers throw from the train windows when finished! Indian chai is typically made using a rich black tea, usually an Assam, and brewing it in heavy milk with cardamom, cinnamon, ginger, cloves, and pepper. The drink produces a warm soothing effect and engenders a wonderfully calming effect on the body. We've taken the soothing aspect of this blend one step further and added a dash of vanilla. This addition of vanilla adds a hint of creaminess to this tea – a fantastic addition. Brew this tea piping hot and add some sugar to help open up the exotic flavor of the spicy blend that makes up this tea. Just try and stop yourself after one cup!
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 freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Milk and sugar should be added to make a true chai.
Iced Tea Brewing Method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Sweeten to taste and add milk to create a creamy milkshake like character.

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Rooibos Chai

$2.50

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Description
Country of Origin: South Africa, India
Region: Cederberg, Assam and Travencore
Shipping Port: Cape Town, Calcutta and Cochin
Grade: Choice Grade #1
Altitude: 1500 – 2500 ft., 1000 – 5900 ft. above sea level
Manufacture Type: Fermentation turns the leaves from green to deep red and gives a slightly sweet note.
Characteristics: Mouth enlightening Malabar spices combine with sweet rooibos to create a herbal treat
Infusion: Bright, milk adds a lovely creamy note and brightness.
Ingredients: Premium Rooibos, Chopped and powdered ginger, Chopped and powdered cardamom, Chopped and powdered coriander, Chopped and powdered cinnamon, Chopped cloves, Chopped black pepper.
Information: This herbal tea is sometimes referred to in our office as the blend with an identity crisis. Why? Well, what else do you call it when you have a mix that combines the mellow character of Rooibos, with the sensual spiciness of Masala chai? Is it relaxing? Is it a pick me up? Or is it both? Confused? Let us explain. Rooibos is well known to be one of the most relaxing hot beverages one can brew. The needle shaped leaves of the Rooibos bush, (Latin: Aspalathus linearis) produce a caffeine free drink that is noted by nutritionists and health consultants the world over for its soothing character. Masala chai, with its base mixture of ginger, cardamom, cinnamon, coriander, clove, and black pepper, is generally considered to be one of the more overtly spicy examples of all blends. Interestingly the mixture of these two distinct characters gives this chai a lovely sense of balance. Think ying and yang, night and day, or Simon and Garfunkel, (although they did split up I guess!) Brew yourself a cup, sit back and it will all start to make sense. As with all chais, the complex character of the blend can be wonderfully opened up when prepared with warm soy, or whole milk. Enjoy the complications of this herbal blend!
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 freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Milk and sugar should be added to make a true chai.
Iced Tea Brewing Method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Sweeten to taste and add milk to create a creamy milkshake like character.

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Night of the Iguana Chai

$2.50

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Description
Country of Origin: India, Sri Lanka and Belgium
Region: Travencore in India, Nuwara Eliya in Sri Lanka
Shipping Port: Cochin (India), Colombo, (Sri Lanka)
Grade: OP (Orange Pekoe)
Altitude: 4800 – 7600 feet above sea level
Manufacture Type: Orthodox Cup
Characteristics: Seasonal Malabar Coast spices with sweet caramel come to the fore with a sensuous Belgian chocolate finish.
Infusion: Bright and coppery with gold highlights
Ingredients: Premium black tea, Calendula petals, Elder blossom, White chocolate, Chopped and powdered ginger, Chopped and powdered cardamom, Chopped and powdered coriander, Chopped and powdered cinnamon, Chopped cloves, Chopped black pepper, Natural flavors.
Information: The Night of the Iguana is often considered to be the last major artistic, critical, and box office success for Tennessee Williams, the distinguished American playwright - and noted tea lover. The play features a captive iguana that is tied up to the edge of a veranda while a cast of characters discuss their sometimes tormented sexual relationships - and we all know how complicated those can be! For his own part, Tennessee Williams was something of a tormented soul. At an early age he suffered a nervous breakdown and throughout his life lived in fear that he would go insane. Williams' subsequent outlook on life was that it was woefully impermanent. He is quoted as saying, "Whether or not we admit it to ourselves, we are all haunted by a truly awful sense of impermanence." It is perhaps because of this outlook that the playwright took such comfort in a hot cup of tea - its impermanent nature is what makes it so wonderful - after all, once brewed and enjoyed, the leaves are discarded. OK, back to the play. our Master Taster, an avid Tennessee Williams fan decided to honor the complex themes of The Night of the Iguana, by creating an equally complex chai. He used as its base a lush and full-bodied black Assam in order to impart the chai a wonderful depth. Next, white chocolate, caramel, and a heady blend of spices from the Malabar coast of India were added to the mix - sharp ginger, cardamom, coriander, cinnamon, cloves, and black pepper. Finally, calendula petals and elder blossoms were added to give the blend some color - representing Williams' colorful existence. The result, we're sure you'll agree, is one of our most intoxicating chais. It is at once rich and astringent, with pleasant overtures of spice. It is tragic that Tennessee himself never had an opportunity to sample a steaming hot cup-full. Instead, we ask that you brew a pot and hoist a cup in his honor. Although traditional chai preparation methods require that the tea be brewed in heavy milk in order to bring out its spiciness, adding scalded milk to Night of the Iguana will have a similar effect. Here's to ol' Tennessee.
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 freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Milk and sugar should be added to make a true chai.
Iced Tea Brewing Method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Sweeten to taste and add milk to create a creamy milkshake like character.

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Lemon Grass Chai

$2.50

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Description
Country of Origin: India, Kenya, Thailand
Region: Assam, Nandi, Sing Buri
Shipping Port: Calcutta, Mombassa, Bangkok
Grade: BP (Broken Pekoe)
Altitude: 1500 ft., 5900 ft, under 500 ft. above sea level
Manufacture Type: CTC (Cut, Torn and Curled), field grown
Characteristics: Bright, full bodied cup with spicy overtones and hint of lemon. A good dash of milk greatly opens up the complex flavors of the tea.
Infusion: Bright, coppery, infusion - the presence of spice and lemongrass add striking visual appeal.
Ingredients: Black tea, Lemon grass, Chopped and powdered ginger, Chopped and powdered cardamom, Chopped and powdered coriander, Chopped and powdered cinnamon, Chopped cloves, Chopped black pepper.
Information: Lemongrass chai is a tea that will truly caress your senses. From the moment you open a bag of this tea you know you are in for a treat. As you inhale the aromas of the chai, your olfactory senses delight in the exotic scents of the far east – cinnamon, cardamom, ginger, coriander, black pepper, and of course Lemongrass. Ah, Lemongrass. Long heralded for its ability to lift a weary and sagging spirit, lemongrass, (Latin: Cymbopogon flexuosus) is native to East India where it is also known as Malabar grass. As you brew this tea, first note the slight sweet scent of fresh lemon that emanates from your teapot. The smell of citrus is due to the presence of citral, a biological component of the lemongrass plant. Next, as you sip the tea, notice its eye opening quality. The chai is produced with a base blend of Assam and Kenyan teas from Keyhung, and Kambaa gardens respectively – these estates are noted for their good, strong, full-bodied teas. As you drain the cup you may also find that the presence of the lemongrass in the blend adds clarity of mind, and an openness of spirit. Lemongrass itself was traditionally consumed throughout South East Asia as a digestive aid. Subsequently, as an after dinner drink, this chai is unsurpassed, and compliments spicy meals exceptionally well. Like all chais, traditional preparation methods require that the tea be brewed in heavy milk. A similar effect can be achieved however by adding scalded milk to your cup once the tea has been brewed. Pour yourself a cup today and prepare for a tea experience you will want to enjoy again and again and 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 freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Milk and sugar should be added to make a true chai.
Iced Tea Brewing Method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Sweeten to taste and add milk to create a creamy milkshake like character.

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Indian Spiced Chai

$2.50

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Description
Country of Origin: Sri Lanka
Region: Nuwara Eliya, Dimbula, and Uva
Shipping Port: Colombo/Sri Lanka
Grade: OP - Orange Pekoe
Altitude: 5600 - 6400 feet above sea level
Manufacture Type: Orthodox Cup
Characteristics: Superb body with mellow Indian spice notes. Creates a sensory trip to the sub-continent.
Infusion: Coppery bright - especially enticing with milk
Ingredients: Premium Black Tea Cardamom Cloves Coriander Cumin Seed Sweet cumin seeds Curry leaves Lemon Grass Rampe leaves Cinnamon Aniseed
Information: 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. Often a lower quality tea is used to make 'chai' as it is thought the spices will cover-up any deficiencies in the tea. We do not believe this and prefer to make our dry tea chai mix from real Indian spices and high-grown Ceylon tea. The quality of the tea elevates this chai to a new level.
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 freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Milk and sugar should be added to make a true chai.
Iced Tea Brewing Method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Sweeten to taste and add milk to create a creamy milkshake like character.

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Indian Mocha Chai

$2.50

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Description
Country of Origin: Sri Lanka
Region: Nuwara Eliya, Dimbula, and Uva
Shipping Port: Colombo/Sri Lanka
Grade: OP - Orange Pekoe
Altitude: 5600 - 6400 feet above sea level
Manufacture Type: Orthodox Cup
Characteristics: Good body with strong Indian spice notes.
Infusion: Coppery bright - especially enticing with milk
Ingredients: Premium Black Tea, Cardamom, Cloves, Coriander, Cumin Seed, Sweet cumin seeds, Curry leaves Lemon Grass, Rampe leaves, Natural flavors - Cherry and Chocolate.
Information: 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. Often a lower quality tea is used to make 'chai' as it is thought the spices will cover-up any deficiencies in the tea. We do not believe this and prefer to make our dry tea chai mix from real Indian spices and high-grown Ceylon tea. The quality of the tea elevates this chai to a new level. We added natural cherry and chocolate flavors to give our spiced chai a totally different character - the flavoring adds more depth and duplicates one of two of the smells lingering around the 'tea wadi'.
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 freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Milk and sugar should be added to make a true chai.
Iced Tea Brewing Method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Sweeten to taste and add milk to create a creamy milkshake like character.

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