Wholesome Goodness Chai - 2 oz (56 g, approx. 19 cups)

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Use 1 tsp per 7-9 oz boiling water. Steep at least 7 min. Milk & sugar to taste.
Food Pairing:
Great with bread pudding and French toast, a variety of baked goods. It also goes well with grains such as rice and oatmeal.

We love lemongrass. That’s all there is to it. Long heralded for its ability to lift a weary and sagging spirit, lemongrass is native to East India where it is also known as Malabar grass. If we could, we would add it to everything but we had to be sensible. From the moment you get a whiff of this chai you know you are in for a treat. As you inhale the aromas of the chai, your senses delight in the exotic scents of the far east – cinnamon, cardamom, ginger, coriander, black pepper, and of course Lemongrass. Ah, Lemongrass. As you brew this tea, first note the slight sweet scent of fresh lemon that emanates from your teapot. The smell of citrus is due to the presence of lemongrass. Next, as you sip the tea, notice its eye opening quality. The chai is produced with a base blend of Assam and Kenyan black teas from Keyhung, and Kambaa gardens respectively – these estates are noted for their good, strong, full-bodied teas. As you drain the cup you may also find that the presence of the lemongrass in the blend adds clarity of mind, and an openness of spirit. Awe-inspiring chai!

Country of Origin: India, Kenya, Thailand Region: Assam, Nandi, Sing Buri Grade: BP (Broken Pekoe) Altitude: 1500 ft., 5900 ft, under 500 ft. above sea level Manufacture Type: CTC (Cut, Torn and Curled), field grown Luxury Ingredients: Black tea, Ginger, Coriander, Cardamom, Cinnamon, Cloves, Black pepper, Lemongrass PREPARATION METHOD: Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 heaping teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 5-10 minutes (for true ‘Chai’ steep at least 7 minutes). While the tea is brewing prepare your cup to receive the chai – put 2 teaspoons of sugar in the cup and add milk (about 20%) of the cup’s volume. When the chai is ready – pour into your cup.