Spiced Chai (Black Masala Chai Tea)

(Blended Black Masala Chai Tea)

Ingredients From: Sri Lanka
Region(s): Nuwara Eliya + Dimbula + Uva
Shipping Port(s): Colombo/Sri Lanka
Grade(s): (Loose Tea): OP (Orange Pekoe)
(Classic Tea Bag): BOPF (Broken Orange Pekoe Fannings)
Growing Altitudes: 4000 – 8500 feet above sea level.
Manufacture Type(s): Tea : Orthodox (Traditional leafy)
Cup Characteristics: Superb body with mellow Indian spice notes. Creates a sensory trip to the sub-continent.
Infusion: Coppery bright - especially enticing with milk
Luxury Ingredients: Black tea, Coriander, Cumin, Sweet Fennel, Cinnamon, Cardamom, Curry & Lemongrass leaves. 

In many parts of India there is a saying that 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 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!  

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 filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 single serve packet 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, 6 tea bags or 6 Q3 single serve packets 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, 1 tea bag or 1 Q3 single serve packet 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!)

ANTIOXIDANT BENEFIT:

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. 

Ideal Brewing Temperature: 100 ºC/212 ºF. Minimum Brewing Temperature: 90 ºC/194 ºF.