The same great taste of our Masala chai, with half the caffeine; black tea from Ceylon, decaffeinated using a superior CO-2 process, combined with our chai spices. To get the best taste, we recommend twice the usual serving of tea, 2 tsp.
The supercritical CO2 acts selectively on the caffeine, releasing the alkaloid and nothing else. Water-soaked tea leaves are placed in an extraction vessel. The extractor is then sealed and supercritical CO2 is forced into the tea at pressures of 1,000 pounds per square inch to extract the caffeine.The CO2 acts as the solvent to dissolve and draw the caffeine from the tea leaves, leaving the larger-molecule flavor components behind.
Bring filtered or spring water to 212°F. Add 2 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 5 minutes.
Black tea, ginger, cinnamon, cardamom, pepper, clove,