Our Chai Night WINNING BLEND!!
Sarah Cimino held the winning blend and we proudly bring you her Khoj Karana Chai. I thought it would be nice to share a small story about the lady behind this well-balanced and flavoursome Chai; Sarah has kindly written a little something about herself -
“I’m 25, married to a tea lover and living the dream on the beautiful South Coast. I grew up enjoying the daily afternoon ritual of tea served in fine bone china over lace table cloths (my favourite being a strong earl grey with a dash of milk!). It wasn’t until my late teens that I first discovered my love of masala chai! While trekking the Himalayas, I was offered a delicious blend prepared for and shared with any traveller who was passing by. This experience taught me there is always so much to discover with tea, not just in the blend itself but in the company it’s shared with. And that’s really what it’s all about! - Sarah Cimino”
Discover an ancient healing wisdom, passed down through generations, once found in the aromas of the Himalayan Mountains. Discover a medley of herbs and spices, masterfully blended with robust, full-bodied tea from the fields of Sri Lanka. Discover, Khoj Karana Chai.
Sri Lankan black tea, Organic ginger, Organic cinnamon, Organic cardamom, Organic clove, Organic star anise, Organic star anise, organic black pepper.
Water temperature is vital for achieving best flavour from your tea! Black tea with spice’s needs hot water to extract all those wonderful flavours and oils. Boiling water is a must for this colourful tea.
I normally add an extra teaspoon of chai when using milk.
Bring 250ml of fresh spring water to the boil and add 3-4tsp of chai tea, brew for 4 minutes.
On the stove, heat 250ml of milk of your choice (I use the Bon Soy brand) on low heat.
Once brewed, add your tea infused water to the milk (tea leaves and all) and simmer for 5-10 minutes.
Strain into a teapot or straight into your drinking cup.
Add 2 heaped tsp of a sweetener of your choice or to desired taste (I love to use honey).
If you want to try and do what the Chai Wallah’s do in India, pour the chai back and forth (from pot to teapot), aerating the chai is said to help bring out the flavour of the spices.
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