This is a blend of excellent quality Ceylon black tea and traditional Masala Chai spices. The leaf is nicely rolled and blended with full spice pieces. It creates a clear honey tinted liquor and the flavours are subtle, yet evident and not at all overpowering.
The origins of Masala Chai, which we now refer to as 'Chai' are in the subcontinent and some report that the blend of spices was first used as a medicinal Ayurvedic preparation. With the British setting up tea plantations in India in the 1830s, tea leaves made their way into the mix. This particular Chai originates from Sri Lanka is made from Ceylon tea.Preparation: Steep one teaspoon per cup for 2 -4 minutes at 100C.
Top tips: The traditional method of preparation is to boil with milk and serve warm, however it can also be prepared as regular tea and consumed without milk.