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Kama Sutra Chai
CHAI 50g
GRADE – BP(Broken Pekoe)
CAFFEINE / ANTIOXIDANT LEVEL: Medium / High
Cup Characteristics: Penetrating depth with a full flavored cup exuding sensuous floral and saucy spice notes. A tea for memories!
Luxury Ingredients: Black tea, Ginger, Cinnamon, Cardamom, Black+ White pepper, Clove, Nutmeg, Jasmine + Rose + Lavender petals.
£ 7.00
In stock
PRODUCT ID: 1403
Description
Kama Sutra Chai
Ancient Indian tradition maintains that the Kama Sutra was written by Maharishi Vatsyayana. Maharishi believed to have lived in India sometime between the 1st and 6th centuries AD, known as the Gupta period. A time of great cultural and artistic growth. The Kama Sutra is literally a book on the science of love. Kama translates as desire ans Sutra means a technical manual. The ancient treatise depicts positions for uhm, “marital enjoyment” with names like “the Cobra” and “Tigress” – it is a very spicy text.
So it may surprise you to learn that tradition also maintains that Maharishi Vatsyayana was a celibate monk. How he got it? – in his head! – to describe some of the sultriest, sexiest, physically challenging, stimulating and creative ways for couples to “enjoy” themselves is a mystery that has long been lost to the mists of time. In the spirit of sensuousness and discovery offered by Vatsyayana’s ancient text we offer this fabulous tea – a real melange a spice. A true Indian style chai, this blend is based on good strong Indian and Kenian teas blended with an ancient spice recipe almost as old as the Kama Sutra itself.
The taste is heavenly – ginger and cardamom intermingle with cinnamon, cloves and hints of black pepper. The full-bodied cup is rounded out with floral notes that tempt the taste buds and will have you crying out for more! Brew a pot today and raise a cup to the science of love! (And don’t blame us if it raises a few other things too!)
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.
