About 500 Mile Chai:
The tale of “500 Mile Chai” originates in India. It is said that late-night truck drivers, who make stops along the way at small Chai stands (Dhabas), would often request a particularly strong, sweet Chai to help them drive “for another 500 miles.”
Chai is an integral part of life in India and simply translates to ‘Tea’ in Hindi. Chaiwallahs (tea vendors) are present at many street corners in India, brewing basic black tea with spices.
The grade of tea commonly used for Chai is known as ‘Cut, Tear and Curl’ (CTC), which is a heavily rolled black tea leaf with very low moisture content. We hand blend our organic CTC with organic spices – ginger, cloves, cardamom and cinnamon. This style of tea is best when boiled. And once the leaf has been optimally boiled, adding milk and sugar provides a delightful golden glow.
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 discard the kasoras onto the ground.
Ingredients: 100% Organic Black Tea Leaves, 100% Organic Cinnamon, 100% Organic Dried Ginger, 100% Organic Cloves and 100% Organic Cardamom.
Rich, malty, and spicy, blending especially well with milk and sugar.
The grade of tea commonly used for Chai is known as ‘Cut, Tear and Curl (CTC)’, a heavily rolled black tea leaf ideal for boiling. Boil leaf in water (around a teaspoon per 8 ounces) for 3 minutes. Add the milk of your choice in ratio of about 1/4 milk to 3/4 water, stir and simmer for another 2 minutes. Strain the brew to remove tea leaves and add the sweetener of your choice.