Masala chai literally translates to spiced tea. There are as many different recipes as people making it. We blend this tea with a classic recipe so that it is spicy and full bodied.
Chai is such an integral part of Indian culture that it is virtually impossible to avoid when traveling through any part of the Indian sub-continent. Even when fresh cold drinking water cannot be found, you will inevitably encounter a chai-wallah, or chai seller, yelling out,"chayee! chayee!" While riding the rails in India, the call of the chai wallah can be heard at every stop proffering their delicious hot drink.
It is not uncommon for a chai-wallah to board a train in the middle of the night and wake up passengers to sell chai. The chai arrives in small clay cups that customers throw from the train windows when finished! Indian chai is typically made using a rich black tea, usually an Assam, and brewing it in heavy milk with cardamom, cinnamon, ginger, cloves, and pepper. The drink produces a warm soothing effect and engenders a wonderfully calming effect on the body. Brew this tea piping hot and scoop in some sugar to help open up the exotic flavor of this spicy blend. Just try and stop after one cup!
Bring filtered or spring water to 212°F. Add 1 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 6 minutes.
Organic black tea, Organic ginger root, Organic cinnamon, Organic cardamom, Organic clove, and Organic black pepper,
Sri Lanka: Cloves, Black Tea. India: Malabar Pepper. Guatemala: Cardamom. Indonesia: Cinnamon. China: Ginger.