Ingredients: Black tea, ginger, cinnamon, cardamom, black & white pepper, clove, calendula petals, nutmeg, and natural flavours
Country of origin: Cederberg / Mekong Delta / Kerala. South Africa / Vietnam / India
Caffeine content: Medium
Antioxidant Level: High
Vegetarian, Vegan, Gluten Free, Dairy free, Sugar-free, No artificial colours or flavours
Prep: 1 heaped teaspoon of tea. 100°C for 7-10 min
Description: Creamy Madagascar vanilla notes dance with tingling Malabar Coast spices with a lively ginger finish accentuated by cardamom. A comforting luxurious cup any time of the day. This tea is excellent milky, hot or cold!
While riding the rails in India, the call of the chai wallah can be heard at every stop offering their delicious wares. It is not uncommon for a chai-wallah to board a train in the middle of the night and wake up passengers to sell chai. The chai arrives in small clay cups that customers throw from the train windows when finished!
Indian chai is typically made using a rich black tea, and brewing it in heavy milk with spices. The drink produces a warm soothing effect and engenders a wonderfully calming effect on the body. We've taken the soothing aspect of this blend one step further and added a dash of vanilla. This addition of vanilla adds a hint of creaminess to this tea a fantastic addition. Brew this tea piping hot and add some sugar to help open up the exotic flavour of the spicy blend that makes up this tea.
Serving Suggestion: Carol enjoys this as a Chai latte by adding steamed milk. Liza drinks hers black with two sugars. Adam makes up a latte, then adds ice cream and serves over ice!
Excellent quality. Delicious tea. Love it Verified Purchase
This tea is absolutely delicious. It has a full body without being over strong. Not bitter and not sweet. But a perfect blend of all ingredients
Dawn Barker | Northumberland | September 2023
The aroma of this tea is just mind-blowingly beautiful. The taste of the tea doesn't quite match that, but it's still a wonderful chai with gentle spiciness coming through at the end.
Andrew Pate | Hull | April 2023