Light floral notes mingle with Masala spices highlighting a superb balance of tea and spice. Milk and a dash of sugar create a taste extravaganza.
Luxury Ingredients:
Black tea, Ginger, Cinnamon, Cardamom, Black + White pepper, Clove, Nutmeg, Rose petals.
Tea(s) From: Assam + Kerala / Nandi Highlands / Petchabun / Nile Delta + Fayoum
Antioxidant Level: High
Caffeine Content:
Medium
Shelf Life:
10 years unopened, 2 years after opening.
HOT BREWING METHOD (Ideal Brewing Temperature: 100ºC/212ºF):
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 5-10 minutes according to taste (the longer the steeping time the stronger the tea).
ICED TEA BREWING METHOD:
Place 1 slightly heaping teaspoon of loose tea or 1 tea bag into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 7 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags. Not all of the tea will fit, allowing for approximately an additional ½ serving. Add milk and sweeten to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
HISTORY:
Tradition holds that this particular blend of chai was discovered by accident by a chai-wallah, (chai seller) plying his trade one day in the Lal Bagh garden in Bangalore, India around the turn of the last century. The Lal Bagh garden is one of the most famous gardens in Bangalore, a city revered throughout the world by botanists for it's plentiful rose gardens and multitude of rose varieties. To this day, in the Lal Bagh garden alone, grow over 150 varieties of the beautiful and fragrant flowers.
As the story goes, the chai-wallah, who was brewing his chai that day to sell to visitors in the garden, discovered that rose petals from a bush being pruned nearby had fallen into his teapot. Since the chai-wallah intended to turn a profit that day, rather than waste the now scented tea and brew a fresh batch, he simply added his other ingredients to the pot.
As he mixed in his cardamom, ginger, black pepper, and cinnamon, (the traditional ingredients of Indian chai), he discovered how well the spicy aromas blended with the floral tones of the rose petals. According to legend the chai-wallah turned a record profit that day. Word soon spread about the magnificent chai being served in the Lal Bagh garden. As the years progressed the chai-wallah grew quite wealthy by chai-wallah standards, thanks to the repeat customers who kept coming back for his unique chai blend. Brew a pot yourself, you will love the mesmerising taste.
