“Chai to Stay Dry! It was a gloomy April day today, and seemed a good time to sample another chai in my collection! This one is probably about as old as the Tali’s Masala by Art of Tea that I tried...” Read full tasting note
“This is a nice, well-balanced chai…flavorful, but not too spicy. The vanilla adds a pleasant creaminess. I’ve tried it plain, sweetened, and with milk and liked it every time!” Read full tasting note
New Recipe. This is a traditional Indian masala chai, but we use a higher grade base tea and higher grade spices. It is full-bodied, aromatic, and smooth. The spices are comfortingly familiar yet also exotic; like walking into an Indian grocery store. The steeping suggestions are just a starting place, adjust to your taste; but to achieve the creamy thickness of masala chai, you do need to boil the milk. You can also make this as a simple spiced tea using 1 tsp per 8oz boiling water, for 3-5 min. Add sugar or milk to your taste.
Chai, or more accurately Masala Chai, is a traditional Indian way of doing black tea. It consists of Indian black tea, Indian spices, milk, and a sweetener. There are an infinite number of chai recipes in India and it seems every family has their own secret chai recipe. We received this recipe from the wife of one of our tea Indian suppliers.
Ingredients: Indian black tea, ginger root, cinnamon, vanilla pieces, flavor, cardamom pods.
Suggested Steeping Instruction:
Bring 8 oz. water and 2 tsp. chai mix to boil. Simmer 5-7 minutes. Strain. Sweeten to taste. Enjoy!
Latte style: Boil 2 tsps Reena’s Chai in two 8oz cups water for 10 min. Add 1 tsp milk, boil 10 min. Add 1-2 tsp sugar. Boil. Strain. Enjoy!
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