Deliciously warm, fragrant and spicy Masala Chai - it's one of life's great pleasures. Many people think of Chai simply as a tea blend. What we don't always think about are the health benefits that we might receive from it. Ginger aids digestion & stomach upset. Cardamom supports the immune system. Cinnamon is anti-inflammatory. Black tea is full of antioxidants and adds a little punch of caffeine. Masala Chai, which translates to "mixed spice tea" has been used in Ayurvedic medicine for thousands of years. There's a reason for that.
2 oz (12+ servings *see "how to use")
4 oz (24+ servings *see "how to use")
black tea*, cinnamon*, ginger*, cardamom, orange peel*, allspice, clove, black pepper
how to use
How you make your tea is a very personal thing. We do find, though, that certain things work better for certain teas. Our recommendation for preparing this Chai blend is to bring 12 oz of filtered water & 1 tablespoon of tea to a boil, turn the heat down and let it simmer for 5-10 minutes (depending on your preference), then strain. Generally speaking, the longer tea steeps, the more bitter it gets. If you drink chai without milk, 5 minutes should be perfect. If you add milk & sweetener, aim for closer to 10 minutes of simmer time.
*Quality teas can typically be steeped 2-3 times
Our favorite way to make tea is in a small french press. Reusable tea bags, tea balls and tea strainers are also great for loose teas.