Country of Origin: India and Kenya.

Region: Assam and Travencore districts in India, Nandi in Kenya. Grade BP (Broken Pekoe).
Altitude:  1000 – 5900 feet above sea level.
Manufacture type: CTC (Cut, Torn and Curled).
Cup characteristics: Full bodied tea enhances South Indian masala spices. The finish has cardamom notes peeking out from lively ginger. Superb with milk and sugar.
Infusion:  Bright and coppery with golden highlights.
Ingredients:  Luxury black tea, chopped and powdered ginger, chopped and powdered cardamom, chopped and  powdered coriander, chopped and powdered cinnamon, chopped cloves, chopped black pepper.

Hot tea brewing method:  Bring freshly drawn cold water to a rolling boil. Place 1 heaping teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 5-10 minutes (for true ‘Chai’ steep at least 7 minutes). While the tea is brewing prepare your cup to receive the chai – put 2 teaspoons of sugar in the cup and add milk (about 20%) of the cup’s volume. When the chai is ready – pour into your cup.  

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