In Indian culture, 'Masala' means 'a blend of spices', and 'chai' simply means 'tea.' So, Masala Chai is literally 'spiced tea.' Our take on this treasured Indian drink combines premium Ceylon black tea with cinnamon, cardamom, and ginger for an inviting fragrance, zesty flavor, and invigorating, aromatic finish. We suggest two heaping teaspoons per 8 oz cup, boiling water for 7-10 minutes. Sugar, cream or soy if desired.
Black Tea | High caffeine | Steep at 212° for 3-5 minutes.
Historically, tea in India was viewed as herbal medicine, rather than as a beverage for taste. Some chai spice blends still in current use are derived from Ayurvedic medical texts. Popular spices include anise, cinnamon, clove, cardamom, peppercorn, and ginger. Traditional preparation actually calls for the spices, milk and leaves to be simmered over sustained heat, rather than steeped in preheated water (like regular tea). In India, chai is served in little clay cups from chai carts. After enjoying your tea, the cups are shattered on the ground and allowed to compost - an earth-friendly alternative to the paper and plastic cups popular in the U.S.
Raw Honey for Black Teas
Layered character of this raw honey is an ideal sweetener for black teas, adding notes of spice and fruit.