Traditional Indian Spiced Chai
A recipe from a top Chai Wallah superb body with mellow Indian spice notes. Coppery bright and very enticing with milk. This is the real thing. Our Master taster has sampled literally hundreds of chais served everywhere from Bombay to Darjeeling. Of all these onestands out above all the rest. Just outside of the airport in Guwahati Assam there is a cab-stand tucked in behind a local shrine. While waiting for a plane to take him back to Calcutta many years ago he accepted a cup of chai from the local Wallah.The cup with its blend of pepper cinnamon cardamom and other spices quite literally blew his mind. It was this cup that inspired our version of Indian Spice Chai. So even if you aren't in India brew yourself a pot summon your inner Chai Wallah by calling out "chay-ee!
- Loose Leaf Grades
- Brewing Guide
|Type of Tea||Quantity of Tea||Water Temp||Steeping Time|
|White||3-5g per cup||70c||5-6 mins|
|Green||3-5g per cup||75c||2-5 mins|
|Black||3-5g per cup||95c||4-6 mins|
|Oolong||3-5g per cup||95c||5-8 mins|
|Pu-erh||3-5g per cup||95c||4-6 mins|
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