Herbal Tea: Crimson Chai

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Crimson Chai, � lb package

Crimson Chai

This is our own combination of rare Indian spices (coriander, fennel, and cardamom) and exotic South African Rooibos. It is completely caffeine-free and distinct from chai made from black tea and milk. This recipe works well just by adding hot water, unlike traditional chai, which is slowly simmered all day. It is a relaxing beverage with a wonderful flavor.

Contains: Rooibos, Coriander, Fennel, Clove, Allspice, Cardamom

Price $14.00

Country: South Africa
Region: India
Tasting Notes: Spicy, cardamom

Product Code: HB920

Qty:

Description

		Chai - Spiced tea


		Everyday drinking for the locals In India, the word 'chai' simply refers to a strong black tea that's brewed with milk and sugar. Often left to simmer for several hours, this results in a deliciously rich and soothing tea. It's available everywhere, throughout the country, at all times of the day. Chai is offered in a variety of settings - from offices, shops, street corners and homes. In busy shopping areas, a cup of chai is never far from reach and is quickly available by local vendors to offer their prospective customers or guests.

		History & Region There are many theories as to how the chai tradition began. Some allude to folk takes of long ago Indian royal courts, while others describe a more a realistic picture of making British tea more palatable. Chai, simply as a spiced tea, has been around for thousands of years. Its roots are said to be linked to the Hindu Ayurveda healing system, which relies on the use of herbs and spices to help cure bodily ailments. Black tea was integrated into Chai in the mid 1800's, after the British began producing tea in Assam. Chai varies from region to region. In New Delhi or southern India, chai is typically not a spiced beverage - it's simply black tea simmered with milk and sugar. To the far north nearing the Himalayas, in places such as Kashmir, this tea is known as 'masala chai', and is strongly spiced. Common spices include cardamom, cinnamon, ginger, star anise, allspice, cloves and peppercorns. The actual flavor will change from house to house as every family will have its own recipe that is slightly different from the next. This type of masala chai became popularized in the west by the early nineties, and could be found in many american cafes, eventually even making its way into a concentrated teabag.


		The Chai wallah Chai wallah simply means 'tea seller'. These vendors can be found all throughout India, yelling "Chai! Chai! Garam garam chai!" at the train stations or on the streets. They vary in age, from the quite young to much older. Whether preparing tea over an open fire in tiny stalls, or moving about on the streets, many have their offerings in aluminum tea kettles or thermos. They always offer condiments of salt and sugar for spicing. Sweet or salty? Traveling through Darjeeling, on our way to the busy food market in Kurseong Town, we made the acquaintance of a lively chai wallah at the train station. Mr. S. Chetri was offering two different types of chai. In his kettle, he had hot black tea. An interesting black rock salt was offered to us; drinking tea with salt is a local himalayan custom. Also available in his thermos was a sweetened black tea with milk, his 'regular' chai.


		Stovetop Recipe - Delicious Chai in 5 minutes! Our good friend, Ngawang, who grew up in Sikkim, India has been preparing this delicious recipe for years. Every time he makes it for us in the office, we can't get enough! Use Classic, Crimson, or Cardamom Chai - Amt per serving: 1 tbsp of Chai to 8 oz milk (you use water to adjust ratio to milk), 1 tsp sugar - Bring milk to boil on the stovetop - Add chai to milk, turn down heat and simmer for 5 min - Pour chai through a strainer into your teapot or cup.

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Brewing Notes

Start with your favorite spring or filtered water. Use a large strainer basket to allow the leaves to open and release their flavor.
Temperature: 212� F (boiling) Time: 3-4 minutes
Amount: 3g / 6 oz serving = 1 tablespoon
Play with the amount of tea, the water temperature, and steeping time to re-steep - rely on taste, not color. Get to know the tea!
For more about brewing tea, visit our Brewing Notes page.