Description
Comes in compostable packaging | Pure, organic, sustainably-sourced
ABOUT
Our loose-leaf chai blend is a mix of organic warming spices and naturally-grown black tea sourced from the Pindaya region of Burma in person by our friend Mark of Teas of Gaia. Our chai is hand-blended by our kitchen pixie Trishna (aka chaimander), whose paternal family originate from the Gujarati region of India.
TEA CULTURE
In Gujurat chai is often drank as a strong, milky, sweet elixir served in small cups. We love how Sheetal of theroute2roots describes it…
‘The humble chai … is called Cha in Gujarat. Tea in Gujarat is more than just a beverage it wakes upto; it is a culture, a deeply rooted tradition, it is a drink that is revered and the Guajaratis absolutely love tea, we always have Chah (yearning) for some more Cha….  We offer tea to strangers, we welcome our guests with tea, we make friends over tea, we bond over tea, we have our tête-à -tête with our loved ones over tea, we while our time drinking tea,  we say goodbyes over tea and most of all we take pride in our tea or the Cha we brew….. each cup of tea is as individualistic as its maker (well men too make tea in Gujarati households and how can we forget our chaiwalas, the tea Barista).’
HISTORY
Chai is not only popular in Gujarat but widespread across India with many household and regional variations. The folklore surrounding Chai dates back to between 5000 and 9000 years ago to an ancient royal court – either India or Siam. It was said that the reigning king created the recipe as a healing Ayurvedic beverage, though for millennia it didn’t contain any tea leaves. From the 1830s black tea started to be mixed into the existing chai (influenced by the East India Company’s increased and problematic production of tea in India) and the beginnings of Chai as we know it now emerged.
Masala Chai gained momentum to become deeply ingrained in Indian culture and lifestyle. Today tea stalls are a common sight throughout India, all with their own special chai recipe. Over the past thirty years or so, chai has gained increased popularity in Western culture. The emergence of the Chai tent at music festivals and markets has become an institution that not only serves chai but provides an ambient environment in which to drink it. Chai Lattes are now an established item on the menu of cafes and there is a growing culture of chai connoisseurs that search out authentic quality chai products. We are such lovers of chai!
RECIPES
There are many ways we like to drink and cook with chai.
Chai tea
To make 1 mug we like add 1 level tbsp of chai blend to a strainer or teapot, pour over 250ml boiling water, allow to brew for 5 minutes then strain into your favourite mug and add some plantbased milk and a little coconut sugar to taste.
Chai latte
With loose leaf tea – To make a chai latte for 1, pour 100 ml of boiling water over the top of 1 tbsp of chai blend. Allow to brew for 5 minutes before straining and adding the infusion to a pan with 150ml plantbased milk and 1 tbsp coconut sugar. Heat the milky brew, stirring until the sugar has dissolved. Once lightly steaming froth the top with a milk frother, hand blender, or whisk to create some foam. Pour into your favourite mug and top with a light dusting of cinnamon (optional).
With syrup (see recipe below) – Add 250ml plantbased milk to a pan with 2 tbsp chai syrup. Heat the milky brew, stirring until the sugar has dissolved. Once lightly steaming froth the top with a milk frother, hand blender, or whisk to create some foam. Pour into your favourite mug and top with a light dusting of cinnamon (optional).
Chai Syrup
Add 250ml water, 250g coconut sugar and 4 tbsp chai blend to a pan. Simmer for 10 minutes then strain in a fine mesh strainer (or mesh bag) over a pourable heat-proof bowl or jug. Then add 1 tbsp vanilla extract and pour into a bottle. Store in the fridge for up to 1 month.
MEDICINAL BENEFITS
Studies show that the ingredients in the chai blend may help to reduce blood pressure and cholesterol levels, reduce nausea, aid digestion, and boost energy.
(Source: healthline)
INGREDIENTS
Naturally-grown Burma black tea (contains caffeine), organic cardamom pods, organic star anise, organic cinnamon, organic cloves, dried ginger.
STORAGE
Store your chai blend away from light in a cupboard or shelf not exposed to direct sunlight. Keep it in a cool spot and away from heat sources eg ovens and stove tops. Don’t refrigerate the dry mix. Best to use contents within one year of purchase for a strong taste.
DISCLAIMER
This product has not been evaluated and therefore we cannot make any claims to diagnose, treat, cure, or prevent any disease or health conditions. All descriptions provided in this listing are for educational purposes only. Please consult with a qualified healthcare provider before using our blends, especially if you have any health condition, are pregnant, nursing, or taking any medications.
