Kusha

I would appreciate further information on the proper steeping of this tea. For this, both amounts and times, and preferably, water temperature are required. I did a first test of a short steep ( 2 min) of a slightly rounded tablespoon, with water at about 205 F, and found the tea overly strong. I would like to understand if this is a taste issue, or if the steep time and portion of tea were misdone. I would also like to know how it is typically served, in terms of milk, sweetening, citrus, etc. Thank you.

(Having been properly briefed on the typical mistakes made in brewing different type of teas by Lalith Guy Paranavitana, who I believe was Ceylonese, and a former plantation owner — former owner of Columbus Inn Tea Room, in Columbus, Indiana, now running www.teatemptations.com — I am aware that each tea has a distinctive process en route to a proper, good cup of tea.)

This tea was given to me by a client who is from India. She told me this IS in fact the tea they use to make chai. I have since sent it to a trade buddy who loves Indian black tea.

A mid-stiff brown black assam, inexpensive from the local middle eastern grocery.
Good on a (Florida) winter rainy day.

This is a basic strong black tea, not too bitter. It tastes very “Indian” to me, if I can describe it like that, especially mixed with hot milk. It could easily make an excellent, authentic-tasting masala tea or chai. In the box it is a lightly-smelling long leaf black tea.

“Kalami” is, according to my 5 minute google research, an Indian term for long-leaf or whole-leaf Assam tea. It’s intended for Middle Eastern markets. Kalami is opposed to barooti, which is broken-leaf Assam.

Did I mention it came buy-one-get-one so I now have 800g (nearly two pounds) of it? I’m thinking of giving away a box to a friend. Or just making tons of chai by the pitcher for the next year!