Pumpkin Chai (Chai Tea)

ALLERGEN ALERT – CONTAINS SOY

Small Batch Blended HACCP Certified.

Ingredients From: Sri Lanka / India / Kenya
Region(s): Nuwara Eliya + Dimbula + Uva / Assam + Kerala / Nandi Highlands
Shipping Port(s): Colombo / Calcutta + Haldia + Cochin / Mombasa
Growing Altitudes: 500 – 8500 feet above sea level
Grade(s): OP (Orange Pekoe)
Manufacture Type(s): Tea:CTC (Cut, Torn and Curled) & Orthodox (Traditional leafy)
Cup Characteristics: Full astringency. Warming and comforting in the chai tradition with pumpkin ghoulish notes. Excellent with milk for ghostly visuals.
Infusion: Bright and coppery orange.
Luxury Ingredients: Black tea, Cinnamon, Apple & Rosehip & Orange pieces, Ginger, Cardamom, Black & White pepper, Candy*, Hibiscus & Calendula & Sunflower petals, Clove, Nutmeg, and Natural flavors.
(*Candy < 5% : Sugar, Rice flour, Vegetable oil, Corn Starch, Gum Arabic, Cellulose Gum, Confectioner's glaze, Carrageenan, Soy lecithin, Yellow #5+#6, Blue #1, Red #40 dye, Flavors.)

Information:
Looking for something to warm you up when the nights are cool and spirits are in the air? Look no further. Blended to commemorate the 1820 short story, “The Legend of Sleepy Hollow” by Washington Irving,(1783 – 1859), Sleepy Hollow Chai is all but guaranteed to ease the chills. The blend also happens to be the perfect beverage to commemorate the town of Sleepy Hollow NY, formerly known as NorthTarrytown, but changed to Sleepy Hollow in 1996 after residents there voted to change the name. (The town serves as Mr. Irving‟s final resting place.)

So, what goes into a tea named after the terrifying tale of Ichabod Crane and the Headless Horseman? Pumpkin, of course. (The story goes that the horseman had the head of a pumpkin.) To this our Master Taster added a select blend of herbs and spices, chai mix, cinnamon and ginger pieces. The taste, it goes without saying, is to die for. Brew a pot today and raise a cup to old chabod himself.

How is chai traditionally brewed?
While there is no fixed method for preparing spiced chai, in India where the beverage was invented, the brew is created by boiling loose tea, spice and sweetener together in a mixture of milk and water. Once boiled, the mixture is strained into a cup and served with biscuits. The drink is sold all over the sub-continent by Chai-Wallahs, immediately recognizable thanks to their ubiquitous call: “Chayee! Chayee!”

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 portion control pack 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 portion packs 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 portion control pack 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, strai ning 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.

FOOD SAFETY ADVISORY:
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 illnesses.

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