Barrel aged: turmeric,* sarsaparilla root,* cardamom,* black pepper,* and lemon essential oil.* *Organic
Some say the soul must overcome 108 earthly temptations to reach enlightenment. By drinking Golden Light, you're halfway there.
For best flavor, bring freshly drawn filtered water to a boil. Steep 1 tsp (3.5 g) of loose leaf tea for five minutes using 8-10 oz of water. Tastes like liquid gold.
- Select an Ingredient:
- black peppercorns
- organic cardamom
- organic sarsaparilla
- organic turmeric
Known as the “King of Spices,” the best black pepper is grown in southern India near Cochin. The berries of the perennial black pepper vine are harvested when unripe, then sun-dried until they blacken. Quality is determined by oil content and appearance. Black pepper is spicy, pungent and often has a light salty characteristic—an important feature in chai blends. After the black pepper has been harvested, it is steam distilled to produce the essential oil.
Kerala is a state in Southwest India, located along the Malabar Coast, famed for its spices dating back to ancient times. Today it is the region from which we source our black pepper and sarsaparilla.
Seductively fragrant, with floral notes and a menthol bite, cardamom is a bush in the ginger family that grows to 10 feet high. Popular in Persian and Indian cooking, it is also widely used in tea and chai blends. We believe the best is produced by indigenous Mayan farmers in Alta Verapaz, Guatemala. Its pale yellow flowers turn into clusters of cherries that are dried. These whole green pods or the dark seeds inside are removed to spice tea.
Alta Verapaz Department
Located in north central Guatemala, this area once helped form the core of the Maya Civilization. Now it is home to half of the production of cardamom in the world. Harvest season takes place between the months of June to February.
Sarsaparilla root from India is unlike sarsaparilla from other origins. It has a taste and aroma that is vanilla-like and creamy, making it ideal for use in chai and blends with rooibos, or simply enjoying by itself. A climbing plant that grows throughout India, the root is dug, washed, peeled and sun dried. The thicker roots of the sarsaparilla plant make the best and most flavorful brew.
Nilgiri translates to "blue mountain". It is a range of mountains that are part of the larger Western Ghats and are located in the states of Tamil Nadu and Kerala in Southern India. With over 24 peaks reaching higher than 2,000 meters, it made this area perfect for growing tea and other botanicals, along with providing the British in the Raj era respite during India's long hot summers.
Turmeric, part of the ginger family, is a flowering plant that has been coveted in India as a cooking spice, natural dye and medicinal herb for thousands of years. With its iconic vivid golden color, turmeric has a somewhat bitter and earthy flavor profile with notes of pepper, ginger and orange. There are many medicinal properties of turmeric and the vibrant ingredient has become widely recognized as a superfood in recent years.
Touted as “India’s new adventure playground,” Meghalaya is a beautiful, hilly agricultural region that carves through the renowned Assam valley and the plains of Bangladesh. But bring your raincoat, because Meghalaya is also one of the rainiest places on earth, boasting an average annual rainfall of 470 inches.