Izmir Chai Spice
From the Ground Bazaar of Istanbul a mild spice chai full of fruit notes.
HEALTH PROPERTIES: Caffeine Free.
TEAS FROM: Turkey (Anatolya), Egypt (Nile Delta and Fayoum), Chile (Patagonia) Thailand (Petchabun) and India (Kerala).
INGREDIENTS: Apple, Hibiscus, Rosehip, Cinnamon, Orange, Lemongrass root, Star Anise, Cloves, Ginger, Cardamom, Black and White Pepper, Nutmeg.
ETHICS: Ethical Tea Partnership and GMO free
THE STORY OF IZMIR CHAI SPICE
Along the ancient Silk Road, Caravanserai, a type of hotel, provided lodging, food and drink for spice caravans plying their trade from East to West. Like an oasis, a Caravanserai on the horizon would have been a welcome site for traders, out on the road for months and sometimes years at a time.
One interesting feature of these establishments was the retail, or market component, typically sheltered under soaring arched roofs. In addition to offering various sundry items caravans might need for their journey, shopkeeps also purchased stores from the passing caravans to sell to future guests. As such, these shops were filled to the brim with a cacophony of spices, dried herbs and fruits from all corners of the earth. While the Caravanserai are now gone, we can well imagine the aromas and colors of these ancient centers of commerce.
To celebrate one such place in the ancient Turkish city of Izmir, we've blended this rich, mild blend of dried fruit, flower petals, chai spices, cinnamon and cloves. Here's to the Caravanserai of old.
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.