No products in the cart.
Vanilla Chai
CHAI 50g
GRADE: OP (Orange Pekoe)
CAFFEINE / ANTIOXIDANT LEVEL: Medium / High
Cup Characteristics: Creamy Madagascar vanilla notes dance with tingling Malabar Coast spices. A lively ginger finish is accentuated by candy cardamom.
Luxury Ingredients: Black tea, Ginger, Cinnamon, Cardamom, Black+White pepper, Clove, Nutmeg, Calendula petals, Natural flavours.
£ 7.50
In stock
PRODUCT ID: 1396
Description
Vanilla Chai
Chai is an essential part of Indian culture, making it impossible to avoid while traveling through the Indian subcontinent. Even in places where fresh drinking water is scarce, you’ll hear the familiar call of a chai-wallah—“chayee! chayee!”—beckoning you to enjoy a cup.
While riding the trains in India, the chai wallah’s voice rings out at every stop, offering steaming cups of this beloved beverage. It’s not unusual for them to board trains in the middle of the night, waking passengers to sell chai. The drink arrives in small clay cups, which customers often toss out the windows after finishing. Traditional Indian chai typically features a robust black tea, often Assam, brewed in rich milk with spices like cardamom, cinnamon, ginger, cloves, and pepper.
Flavour Profile
This delightful blend creates a warm, soothing experience, calming both body and mind. Our Vanilla Chai takes this comforting tradition a step further by incorporating a dash of vanilla. The vanilla adds a hint of creaminess, enhancing the tea’s overall flavor profile. Brew this tea piping hot and consider adding a bit of sugar to unlock the full spectrum of the exotic spices. Once you start, you’ll find it hard to stop at just one cup!
Brewing Tips
Important: Before brewing, turn your bag of Vanilla Chai upside down a few times. The powdered spices can settle at the bottom during transit, ensuring an even mix of flavours.
Enjoy the Experience
Savour this Vanilla Chai as a comforting ritual or as an afternoon pick-me-up. Whether you enjoy it solo or share it with friends, this chai invites you to experience the warmth and richness of Indian culture with each delicious sip. Indulge in the soothing effects of this blend and let the comforting aroma transport you to far-off places.
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.
