Profile : Indian Spiced Chai
Loose - Chai - Specialty Tea
March 14, 2019
CUP CHARACTERISTICS: Superb
body with mellow Indian spice notes. Coppery bright and very enticing
with milk; creates a sensory trip to the sub-continent.
tea, Coriander, Sweet Fennel, Cinnamon,
Cardamom, Lemongrass leaves, and Natural flavors (organic compliant).
INGREDIENTS FROM: Sri Lanka / India / Egypt / Thailand
REGION(S): Nuwara Eliya + Dimbula + Uva / Kerala / Nile Delta + Fayoum / Petchabun
SHIPPING PORT(S): Colombo / Cochin / Alexandria / Bangkok
GROWING ALTITUDES: 4000 - 8500 feet above sea level
GRADE(S): OP (Orange Pekoe)
MANUFACTURE TYPE(S): Orthodox (Traditional leafy)
ANTIOXIDANT LEVEL: High
CAFFEINE LEVEL: Medium
INFUSION: Coppery bright and especially enticing with milk
many parts of India there is a saying that loosely translated as:
"spiced chai. the tea that eats like a meal" - and in certain parts of
India it's true. Traditional Indian chai is a heady mix of spice and
tea. Chai recipes are handed down from generation to generation the way
westerners pass on grandma's apple pie recipe. The tea is traditionally
brewed by boiling milk, adding good thick black tea, various spices and
then boiling it again. The resulting mixture is thick, spicy and
incredibly full-bodied. If your spoon stands up in the cup, it's ready!
that might be a little over the top, but it's no exaggeration to say
that drinking great chai is almost a religious experience. As the brew
reaches all the corners of your body it fills you with a warm glow that
you will want to experience again and again. Luckily, if you're in
India, spicy fresh chai is available just about everywhere.
Chai-sellers, known as Chai Wallahs sell their concoctions at roadside
stalls, train stations, anywhere you can think of. The tea is served in
small clay cups known as chullarhs that are smashed on the ground once
the tea is finished.
Our Master taster has sampled literally
hundreds of chais served everywhere from Bombay to Darjeeling. Of all
these, one stands 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! chay-ee" and watch your customers
come back time and time again.