“Cooked on the stovetop. I like this chai with honey. Some chais I find the molasses element of raw, turbinado sugar to be most complementary, but this one loves honey. It isn’t the most...” Read full tasting note
“LiberTEAs sent me some of this – thanks so much!!! This is a mighty fine chai! I really like this! The black tea is STRONG and the spices accompany it very well! The flavor is great! NomNomNom…” Read full tasting note
“I was thrilled to find this at TJ Maxx today! An 8 oz. bag for only $6.99. I figured I’d give it a try because the base is Assam (which I love), and it smelled good through the bag. The black tea...” Read full tasting note
“Yum! Chai! I have enjoyed two cups of this today – the first was non-latte, the second, latte. I like it served either way but prefer this one as a latte. The milk makes it a creamy treat. This...” Read full tasting note
Introduction:
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.
Golden Brew
Once the leaf has been optimally boiled, adding milk and sugar provides a delightful ‘Golden Glow’.
Organic Spices
We hand blend the black tea with organic spices – ginger, cloves, cardamom and cinnamon.
Chai Utensils
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.
Flavor Profile: Strong, malty, spicy.
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