- Description
- Tasting Notes
- Pairings
- Brewing Instructions
- Ingredients
| Masala Chai is widely drunk in South Asia. Each family has their own recipe for making this sweet milky drink but the most commonly used spices are cardamon, cinnamon and cloves which are simmered in a mixture of milk and sugar. Other spices such as star anise,fennel, ginger and black pepper may be added as well. It is usually drunk in the colder months or during the monsoon to warm and comfort the body but can be enjoyed all year round, especially at breakfast or in the evening. Our Masala Chai has been specially blended for us in Sri Lanka using a rich BOP tea from the Dimbula tea growing area as the base. After tasting and experimenting with many different spice combinations we settled on this unique blend of 9 aromatic spices to give a beautifully balanced and flavoursome tea. Masala Chai can be drunk black or alternatively simmered with milk (or equal quantities of milk and water), to produce a comforting chai. Add sugar or honey to taste. |
The black tea leaves are generously interspersed with pieces of aromatic spices including cardomon, cloves and star anise. The smell is rich and spicy. The tea brews a light copper colour with a spicy aroma overlaid with tea notes. On sipping the flavour is satisfying with a pleasing balance of rich Ceylon tea and warming spices. This classic tea is equally delicious drunk black or simmered with sweetned milk as it is traditionally drunk in South Asia.
The spices in the tea would enhance any milky or fruit dessert. Or try the milky version of the chai with hot curries to match the aromatic spices but also for the milk to calm the palate.
Black tea: By the cup using an infuser: - 2.5g / 1 heaped tsp / 200ml / 100c/ 3-5 minutes. By the tea pot: Warm the pot. Allow 1 teaspoon/ 2.5g per person and one for the pot. Heat freshly drawn water to boiling point and pour briskly over the leaves. Stir and leave for 3-5 minutes.
Chai : 6g / 2 heaped tsp/ 200ml milk or equal parts of milk and water. Add sugar or honey to taste. Simmer in a pan for a least 10 minutes. Sieve. Pour from one cup to another a few times to aerate the tea creating a froth and a richer mouthfeel. A little ground cinnamon or nutmeg can be sprinkled on top to finish
Infusion Accessories
Black: By the cup using an infuser or using a teapot and sieve. Chai : In a pan to simmer.
Tea leaves, cinnamon, cloves, cardamom, ginger, black pepper, star anise, coriander, curry leaves and fennel seeds.