Flavor Profile:Rich, malty, creamy and spicy.Ingredients:100% Organic Black Tea Leaves, 100% Organic Cinnamon, 100% Organic Dried Ginger, 100% Organic Cloves and 100% Organic Cardamom. Certified Organic by:Quality Assurance International (QAI)
Chai is an integral part of life in India and simply translates to 'Tea' in Hindi. Calling it 'Chai tea' is considered redundant. In India, 'Chaiwallahs' (tea vendors) are present at street corners brewing basic black tea with spices.
500 Mile Chai
The tale of '500 Mile Chai' originates from the many late night truck drivers stopping at small Chai stands 'Dhabas' on the highway and asking for really strong, sweet Chai to help them drive long distances (in a humorous tone - "for another 500 miles").
Choice of the Leaf
The grade of tea commonly used for Chai is known as 'Cut, Tear and Curl (CTC)', representing a heavily rolled leaf pellet with very low moisture content. It is ideal for boiling, which is the traditional way to make Chai.
Once the leaf has been optimally boiled, adding milk and sugar provides a delightful golden glow.
We hand blend the black tea with organic spices - ginger, cloves, cardamom and cinnamon.
Chaiwallahs in India offer Chai in simple kettles and small tapered glasses. 'Kasoras' (Chai Cups) made of low fired clay are also famous for imparting a distinct earthiness to the brew. After drinking, people will typically throw away the kasoras.
For steeping, simply infuse one teaspoon of leaf/spices per 8 ounces of boiling or near boiling water and steep 4 to 6 minutes (the longer infusion time is needed if you wish to add milk). Add milk and sweetener and enjoy.
There are many recipes and styles for making traditional boiled chai. The method we like to use (with added instructions for sugar/dairy alternatives) follows:
Use one teaspoon of 500 Mile Chai for eight ounces water. Bring to full boil for three minutes. Add whole milk (in ratio of 1/4 milk to 3/4 water), and let boil another two minutes. Strain and sweeten to taste.
When using alternatives to white or blond sugar: For jaggery or raw sugar, add it after the milk returns to a boil, stir, and allow it to dissolve before serving. (Jaggery and some raw sugars will separate the milk if added too early.) Honey - especially raw honey - should be added after the chai is completely finished or served with the chai and added to each cup to taste. You can use stevia in the same manner.
For soy or rice milk, do not allow it to return to boil. Remove from heat just as the leaf and spices began to recirculate to the top of the pan. Most soy and rice milks will separate when boiled.
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