Cochin Masala Chai
This full bodied luxury tea is flooded with South Indian masala spices. The finish has cardamom notes peeking out from lively ginger. A robust, full bodied Chai, which is superb with milk and sugar.
HEALTH PROPERTIES: High in anti-oxidants
CAFFEINE LEVELS: Medium
TEA SOURCING: Blended from Indian Assam and Kerala black teas, with Nandi Highlands Kenyan varities, and Petchabun Thailand tea.
INGREDIENTS: Black tea, Ginger, Cinnamon, Cardamom, Black + White pepper, Clove, Nutmeg.
ETHICS: Ethical Tea Partnership and GMO free
THE STORY OF COCHIN MASALA CHAI
The ancient city of Cochin is the Gateway to Southern India. Throughout the centuries, the city, which is situated in the state of Kerala, came under the rule of many different masters. It was fnamed "Kochi", by it's second ruler, the great Kublai Khan.
Cochin first came to prominence during the rule of the Portuguese around 1530. Their empire at the time was one of the world's most powerful and Cochin developed into a prosperous trading centre. After the Portuguese came Dutch rule in the mid-17th century, followed by the British, and finally, after Indian independence, Indian rule.
Perhaps because of the mix of cultures infusing the city, Cochin subsequently became famous for a blend of its own: Cochin Masala - a mixture of coconut, ground red chilies, dal, coriander, and turmeric. Cochin Masala is a cooking staple in Southern India and is used to flavor curries of all sorts. It is with high regard for the long history of this ancient city that we present this wonderful chai, one of India's most popular beverages. Traditionally this chai would be brewed using milk instead of water. The same effect can be created by brewing your tea in the usual fashion and adding warm milk,, sweetening to taste. Brew yourself a cup and be spiritually transported to old Cochin - truly superb tea.
BREWING INSTRUCTIONS FOR HOT TEA: Infuse one slightly heaping teaspoon for each 8 ounce cup with boiling water for 5-10 minutes. Add milk and sweeten to taste.
Infuse 6 slightly heaping teaspoons of tea with 1 1/4 cups of boiling water for 7 minutes. Quarter fill a serving pitcher with cold water, and add the infused tea, straining the leaves, to the pitcher. Add ice and top-up the pitcher with cold water. Add lemon and sweeten to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water.
Infuse 1 slightly heaping teaspoon of loose tea with 6 ounces of boiling water for 7 minutes. Add the tea to a 12 ounce glass, filled with ice, straining the leaves. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags. Add lemon and sweeten to taste.
NUMBER OF CUPS: 15-20 cups from each 50 grams of tea, with a single use of the leaves. Loose leaf tea is traditionally infused 3 times, with a different flavor profile following each infusion. Accordingly, each 50 gram bag can make up to 60 cups of tea.