Assam black tea, ginger root, cinnamon, green cardamom and vanilla.
Our interpretation of this classic Indian drink blends rich, flavorful Indian black tea with ginger root, cinnamon, green cardamom and vanilla. The brewed tea is very aromatic, with a flavor that is slightly sweet, strong, and penetrating, with lingering spice notes.
This tea is excellent plain or with milk (regular or evaporated) and sweetener. It is exceptional any time of day-as a rich morning cup, an enjoyable dessert tea, or as a special treat.
Chai is steeped in a rich history. The name “chai” is the Hindi word for “tea”, which was derived from “cha”, the Chinese word for “tea”. In this case, the Hindi term chai means a mix of spices steeped into a tea-like beverage. Recipes for chai vary across continents, cultures, towns and families. But the traditional ingredients of a spiced tea blend usually include black tea mixed with strong spices, like cinnamon, cardamom, cloves, ginger and black peppercorns. The spiced tea mixture is typically brewed strong with milk and sweetened with sugar or honey. However, the milky sweet tea treat we order in coffee and tea shops today has very little in common with the origins of Indian chai.
Legend has it that the origin of chai dates back more than 5,000 years, when a king in what is now India ordered a healing spiced beverage be created for use in Ayurveda, a traditional medicinal practice in which herbs and spices are used for healing. The heat from ginger and black pepper was believed to stimulate digestion; the antiseptic properties in cloves were thought to help relieve pain; cardamom was used as a mood elevator; cinnamon supported circulation and respiratory function; and star anise was known to freshen the breath.
As the healing beverage spread across India a wide variety of spices were used to prepare the drink, depending on the region of the continent or even the neighborhood where the beverage was being made.
Believe it or not, original versions of “chai”, or “spiced tea”, contained no actual Camellia sinensis tea leaves. Milk and sugar were also later additions to the famous drink. The addition of black tea leaves, milk and sugar were popularized thousands of years later (in the mid-1800s) when the Camellia sinensis assamica tea plant variety was discovered in India and cultivated by the British, who ruled continent at the time and had an insatiable desire for strong black tea with milk and sugar.
4 oz. Handcrafted Organic Tea