Tasting notes

Strong spicy tea from Nepal. Delicious sweet and piping hot.

Background

Our choice of Chai is a spicy delight, giving a true and tasty Chai. Very close to one you might w find in India or Nepal. Ours is set on a basic Black tea using Ginger, Aniseed, Cardamom, Pepper, Cinnamon and other spices. I worked at Yogi Tea in Amsterdam for six years and have personally tried all of the leading Chai teas on the market and this Chai will not disappoint you.

Perfect preparation

There are two ways to prepare Chai. Both will produce good results .

Quick Method. Add boiling water to three teaspoons of chai for a litre teapot. Do not fill the teapot with water. Instead add only a half litre to the pot. Heat half a litre of Milk and add this to the Chai. Wait three minutes and add a sugar of your choice and serve.

Slow method. Add three teaspoons of chai to a saucepan of boiling water and boil for Ten minutes. Add milk to this and return to the boil simmering for another Ten minutes. Add a sugar of your choice and serve.

The slow method is the same as used in Nepal and India and will produce a much stronger Chai.