Let the warm and inviting aroma of spices whisk you away to another land. A fine Sri Lankan black tea hand blended with exotic spices and a hint of vanilla for that little extra something.
Sri Lankan black tea, organic cinnamon, organic vanilla, organic ginger, organic clove, organic cardamom, organic star anise, organic black pepper.
Properties of Ingredients:
Cinnamon is used to warm the body and may assist in improving circulation. It may also help with bloating and prevent infection due to a natural antiseptic compound found in the bark.
The wonderful aromas of vanilla are not only enticing to the senses but have been used to stimulate the brain, increase energy and improve digestion.
Ginger has been an important herb in many ancient traditional medicines and one we have all come to know and love. The most notable; is remedy for easing nausea, vomiting and upset stomach. Ginger is also a warming herb and as an herbal infusion may assist in relieving cold and flu symptoms, joint pain and poor circulation.
Cloves (especially the oil), holds a compound called ‘eugenol’ which has mild antiseptic properties that may have the potential to fight bacteria and viruses. When steeped in hot water cloves may assist with stomach discomfort, toothache and indigestion.
They call it the “queen of spices”, used as a digestive tonic for thousands of years. Cardamom “warms” and stimulates digestion and may ease stomach pain. It can also be useful as a carminative and energy booster.
This herb has carminative (gas-relieving), and diuretic properties. In traditional medicine, it has been used to help to treat upset stomachs and toothaches.
Black pepper is high in antioxidants and contains a volatile oil that causes the herb to have a warming effect on your digestive and circulatory systems. It may help to relieve stomach ache, nausea and bloating.
NOTE: We always recommend consulting with your doctor or naturopath before self-medicating.
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.
- 1 tsp per 250ml water
- 100 degree Celsius (need to know how to get the sign) (Bring cold spring water to a boil and pour into teapot. Add chai immediately)
- Brew 1-4 minutes
- Add sweetener of your choice (If desired)
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.