Chopped Chai

Description

In some parts of India it is said that even if one were to live to be 1000 years old, it would be possible to sample a different chai every day of one's life. Among India's more than 1 billion people, although an exact recipe count is impossible, there are literally hundreds of thousands of chai variations from province to province, city to city, town to town, village to village and family to family. In our nearly 30 years of doing business on the sub-continent, we've had the pleasure of sampling hundreds of them. We've had chai prepared by priests in villages that were accessible only by Cessna, chai prepared outside train stations boiled up in old tin cans, chai prepared in gold plated decanters at Planter's Clubs in the foothills of the Himalayas, chai that has blown our heads off with its almost over-stimulating blend of spice and pepper and Chai prepared from the back of a horse drawn cart that perfectly complimented the pale light of dusk in the Calcutta market. Seriously, we could write a book about the Chais we've loved before.

Now, even with all the variations in Chai available in India, most recipes share some constants: ginger, cardamom, cinnamon, coriander, cloves and black pepper. (The standard savory mix we are offering here.) What is added on top of the standard mix is where it gets interesting. Chai-wallahs, (sellers), might add saffron, vanilla pods, pieces of dried fruit, chili peppers, crushed nuts and just about anything else they can lay their hands on to personalize their product. As you can well imagine, Chai selling is a very creative enterprise.
Our hope in offering this ground Chai mix is that we'll get your creative juices flowing. Use it to develop some spicy blends of your own. For a start, try adding the mix to black teas, green teas or Rooibos. Or shake things up and blend it into one of our premium-flavored teas like vanilla, peach or orange. With chai, the possibilities are endless. Let us know what you come up with - we're always looking for another cup to add to our collection.

Steeping Instructions

PRODUCT TYPE: Loose - Herbal Tea

IDEAL BREWING TEMPERATURE: 100ºC/212ºF

ANTIOXIDANT BENEFIT: For a greater antioxidant benefit brew longer and use more tea.

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.

Epic Iced Tea Instructions

Tea isn't just served hot!  Iced tea is one of the most refreshing and natural thirst quenchers around the world.  Here is our suggested method of brewing the best iced tea.

ICED TEA BREWING METHOD (Pitcher): (To Make 1 Liter/Quart):

1. Place 6 slightly heaping teaspoons of loose tea or 6 tea bags into a teapot or heat resistant pitcher.
2. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea.
3. Steep for 5 minutes.
4. Quarter fill a serving pitcher with cold water.
5. Pour the tea into your serving pitcher straining the tea or removing the bags.
6. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.
7. A rule of thumb when preparing fresh brewed iced tea is to increase
8. 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):

1. Place 1 slightly heaping teaspoon of loose tea or 1 tea bag into a teapot for each serving required.
2. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea.
3. Cover and let steep for 5 minutes.
4. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags.
5. Not all of the tea will fit, allowing for approximately an additional ½ serving.
6. 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.

HERB & FRUIT ICED TEA BREWING METHOD (Pitcher): (To Make 1 Liter/Quart):

1. Place 12 slightly heaping teaspoons of herb & fruit blend or 6 tea bags into a teapot or heat resistant pitcher.
2. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the herb & fruit blend.
3. Steep for 5-10 minutes.
4. Quarter fill a serving pitcher with cold water.
5. Pour the tea into your serving pitcher straining the tea or removing the tea bags.
6. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.
7. A rule of thumb when preparing fresh brewed iced herb & fruit tea is to increase the strength of hot brew since it will be poured over ice and diluted with cold water.

HERB & FRUIT ICED TEA BREWING METHOD (Individual Serving):

1. Place 2 slightly heaping teaspoons of herb & fruit blend or 1 tea bag into a teapot for each serving required.
2. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the herb & fruit blend.
3. Cover and let steep for 5-10 minutes.
4. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags.
5. Not all of the tea will fit, allowing for approximately an additional ½ serving. Garnish and sweeten to taste.
6. A rule of thumb when preparing fresh brewed herb & fruit tea is to increase the strength of hot tea since it will be poured over ice and diluted.