Origin, India
Chai is an integral part of life in India and simply translates to 'Tea' in Hindi. Calling it 'Chai tea' is considered redundant. Chaiwallahs' (tea vendors) are present at street corners brewing basic black tea with spices especially during early morning.
500 Mile Chai
The tale of '500 Mile Chai' originates from the many late night truck drivers stopping at small Chai stands 'Dhabas' on the highway and asking for really strong, sweet Chai to help them drive long distances (in a humorous tone - 'for another 500 miles').
Choice of the Leaf
The grade of tea commonly used for Chai is known as 'Cut, Tear and Curl (CTC)', representing a heavily rolled leaf pellet with very low moisture content. It is ideal for boiling, which is the traditional way to make Chai.
Organic Spices
We hand blend the organic black tea with organic spices.
Chai Utensils
Chaiwallahs in India offer chai in simple kettles and small tapered glasses or chai cups called 'Kasoras' which are made of low fired clay.
Use one teaspoon of Chai for eight ounces water. Bring to full boil for three minutes. Add whole milk / soy milk (in ratio of 1/4th milk to 3/4 water), and let boil another two minutes before straining, adding sweetener to taste, and serving.
100% organic black tea leaves, 100% organic cinnamon, 100% organic dried ginger, 100% organic cloves, 100% organic cardamom.