Vanilla Chai Tea
SKU: 01328004
Vanilla Chai Tea
Also Known As: Masala Chai Vanilla Tea
Origin: Tavencore and Nuwara Eliya, India and Sri Lanka, 4800-7600 feet above sea level
Ingredients: Black Tea, Ginger, Coriander, Cardamom, Cinnamon, Clove, Black Pepper, Calendula, Sunflower Petals and Natural Flavors
Type: Black tea
Taste and Aroma: Creamy Madagascar vanilla notes dance with tingling Malabar Coast spices. A lively ginger finish is accentuated by candy cardamom. Bright and tending coppery with rosy highlights.
Number of Cups: 16oz = 200 cups tea; 4 oz = 50 cups tea, 1 oz = 11 cups tea
Preparation: Hot Tea- Put 1 slightly heaping teaspoon of loose tea for each 7-9 oz/200-260 ml of water in the teapot. Pour freshly boiled water over tea. Steep 5-10 minutes. Add milk and sugar to taste.
Iced Tea- To make 1 L/1 QT, put 6 slightly heaping teaspoons of loose tea into a teapot. Pour 1¼ cups/315ml of boiling water over tea. Steep 7 minutes. Fill a serving pitcher 1/4 full with cold water. Pour tea into serving pitcher straining the tea. Add ice, top-up with cold water, garnish and sweeten to taste.
Uses: Vanilla Chai Tea can also be used to make ice cream.
Substitutes: Ceylon Black Tea
Fun Fact: Chai is such an integral part of Indian culture that it is virtually impossible to avoid when traveling through any part of the Indian subcontinent. While riding the rails in India, the call of the chai wallah (chai seller) can be heard at every stop proffering their delicious hot drink. 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!
Also Known As: Masala Chai Vanilla Tea
Origin: Tavencore and Nuwara Eliya, India and Sri Lanka, 4800-7600 feet above sea level
Ingredients: Black Tea, Ginger, Coriander, Cardamom, Cinnamon, Clove, Black Pepper, Calendula, Sunflower Petals and Natural Flavors
Type: Black tea
Taste and Aroma: Creamy Madagascar vanilla notes dance with tingling Malabar Coast spices. A lively ginger finish is accentuated by candy cardamom. Bright and tending coppery with rosy highlights.
Number of Cups: 16oz = 200 cups tea; 4 oz = 50 cups tea, 1 oz = 11 cups tea
Preparation: Hot Tea- Put 1 slightly heaping teaspoon of loose tea for each 7-9 oz/200-260 ml of water in the teapot. Pour freshly boiled water over tea. Steep 5-10 minutes. Add milk and sugar to taste.
Iced Tea- To make 1 L/1 QT, put 6 slightly heaping teaspoons of loose tea into a teapot. Pour 1¼ cups/315ml of boiling water over tea. Steep 7 minutes. Fill a serving pitcher 1/4 full with cold water. Pour tea into serving pitcher straining the tea. Add ice, top-up with cold water, garnish and sweeten to taste.
Uses: Vanilla Chai Tea can also be used to make ice cream.
Substitutes: Ceylon Black Tea
Fun Fact: Chai is such an integral part of Indian culture that it is virtually impossible to avoid when traveling through any part of the Indian subcontinent. While riding the rails in India, the call of the chai wallah (chai seller) can be heard at every stop proffering their delicious hot drink. 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!
