In India, chai means sweetly spiced tea served with foamed milk. Ours combines second flush Assam teas with pungent ginger root, cassia, black pepper, cloves and cardamom to create a rich and spicy brew worthy of any chai wallah.
Tasting Notes:Ginger, cinnamon, cardamom
For best flavor, bring spring or freshly drawn filtered water to a boil (212 degrees). Steep 1 sachet or 1 heaping tsp (3.5 g) loose leaf for five minutes. Savor your new status as a wallah.