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De-caffeine Chai
DE CAFFEINE TEA 50g
GRADE – PF (PEKOE FANNING))
CAFFEINE/ANTIOXIDANT LEVEL: Removed naturally/ Medium
Cup characteristics: Robust and full flavored with an intoxicating masala spice character.
Luxury ingredients: Decaf black tea, Ginger, Cinnamon, Cardamom, Black and White pepper, Clove, Nutmeg.
IMPORTANT: Turn your bag of Chai upside down a few times. The powdered spices can settle at the bottom of the bag during transit.
£ 8.00
In stock
PRODUCT ID: 375
Description
De-caffeine Chai
Throughout India stories abound as to who created the heavenly mix of spice and tea known as Chai. One of the more believable theories holds that it was created by Indian gypsies hundreds, perhaps even thousands, of years ago. Legend has it that the Lohar originated in the city of Chittorgarh but were defeated in a battle in 1308 and forced out of the city.
From that point on, they became a nomadic people and traveled by caravan wherever the dusty trail took them. Over the centuries the gypsies developed a very flavorful and spicy cuisine using whatever spices they had available to them in the different places they would stay. Being surrounded by incredible spices, a good cook gets a few ideas. Now although nobody knows exactly when it happened, at some point, someone decided to try adding a mixture of spice to a pot of hot tea. (At the time, gypsy tea was brewed using milk instead of tea in order to fortify the body during long caravan rides.)
The spices blended with the hot milk and tea and created the most wondrous beverage. Spiced chai was born! Well, we’re pleased to bring you the exotic flavors of India’s most popular drink in this fantastic decaffeinated form. A superbly smooth mixture of spices and a top quality Indian tea, this is one brew you’ll want to take with you wherever you go.
Brew a pot and transport yourself mentally to the gypsy camps of old – a magical tea – De-caffeine Chai !
IMPORTANT: Turn your bag of Chai upside down a few times. The powdered spices can settle at the bottom of the bag during transit.
HOT BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Ideal Brewing Temperature: 100ºC/212ºF
ICED TEA BREWING METHOD
(Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher, straining the tea. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.)
(Individual Serving): Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea. Not all of the tea will fit, allowing for approximately an additional ½ serving. Sweeten and/or add lemon to taste. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.
