Ingredients: Black teas, cinnamon, ginger, cardamom, cloves, pepper
While Masala Chai has its roots in India, this tea blend is now wildly popular worldwide and is often featured in numerous tea and coffee houses. In Indian culture, 'Masala' means 'a blend of spices', and 'chai' translates to 'tea.' So, Masala Chai Tea is a bit redundant and literally means 'spiced tea tea'. Masala Chai is made by mixing black tea with aromatic Indian spices.
In the 1830s, the British East India Company was becoming increasingly agitated with China’s expanding tea exporting which was taking a larger and larger chunk of the total tea consumption market in England. The British East India Company knew they had to do something to stem the tide or potentially lose this business forever.
Tea plants have grown wild in India’s Assam region for generations, but in India tea was always considered an herbal medicine and not a leisurely beverage. British colonists had initially noticed these tea plants growing in the wild and they began tea plantations to cultivate these teas in a systemic manner. By the 1870’s China still controlled over 90% of Great Britain’s tea market but by 1900 China was down to only 10% of the market. The British East India Company had successful gained significant market share by importing tea grown in British India and British Ceylon.
The base tea in Masala Chai is typically a strong black tea such as Assam. A strong tea is needed so that it doesn’t get lost with the spices in the tea blend and sweeteners (i.e. milk and sugar) that are often added to the cup. Traditionally masala chai is a brewed spiced beverage that when found in India’s street markets, restaurants and homes has cardamom as the dominant spice, augmented with additional spices such as black pepper, cinnamon, cloves and ginger. The amounts and inclusion (or exclusion) of various spices used in a masala chai varies by region in Southern and Southwestern Asia. In the West allspice is often used either to compliment replace the cinnamon and clove.
In India masala chai is traditionally brewed using buffalo milk instead of water. In America whole cow milk is frequently used for its richness. Traditionally the tea leaves, spices and milk are simmered over a consistent heat, instead of being steeped in preheated water as most teas are brewed). To make the best masala chai we use ¼ to ½ part milk and the rest water (making up the other ¾ to ½ parts), add 1 teaspoon of masala chai and then heat the liquid to near-boiling (just short of full boiling). Strain as you would most teas.
If you prefer you can certainly brew masala chai with just water and then add some warm milk (and sugar in you wish).
Masala Chai is a full bodied tea that is enhanced with signature Indian masala (spices). The finish has cardamom undertones with hints of ginger.
The tea liquor is bright and coppery with golden highlights.
Medium in caffeine. High in antioxidants.
Masala Chai pairs well with aged cheddar, brie, dark chocolate and most types of Indian dishes.
1 oz makes 12 cups of tea.
All of our tea bags are made with unbleached tea filter paper. They are approximately 2 1/2" x 2 1/2" and have no strings or tags.
THIS IS THE HIGHEST QUALITY YOU CAN GET! GREAT FLAVOR AND AROMA WILL KNOCK YOUR SOCKS OFF.
INTERNATIONAL CUSTOMERS: Shipping charges vary from country to country so I just picked one of the highest. I will refund any shipping charges above actual charges to your location.
Tea was reportedly discovered in China around 2737 B.C. by The Emperor Chen Nung when a tea leaf fell into his bowl of hot water. This tradition of tea drinking became an integral part of society and was the preferred beverage for all walks of life; from monks and mandarins to the nomadic tribesmen who traded horses for bricks of tea. The Japanese may have transformed tea drinking into a sacred ceremony; however, the Chinese are credited with initiating the time honored ritual of offering a guest a cup of tea as a sign of hospitality.
Scented teas have been around for a long time and are produced according to ancestral recipes. Before the advent of essential oil extracts one of the easiest scents to duplicate was ‘Rose’. The plantations would literally cut the rose blossoms from the plants bordering fields and pathways and sprinkle these into the tea. The result was a delicate but finely flavored tea. Today the practice remains virtually the same, but essential oils are used to speed up the scenting process and freshly cut flowers are added to the tea for visual effects. The result is a delightfully attractive leaf accented with rose petals combined with the refreshing cleansing flavor of roses. The next time a guest drops by, why not offer a truly special cup of hospitality accented with the scent and petals of roses.
Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). We recommend adding milk and sugar (if this is to your taste), but if you prefer your tea ‘straight-up’ it is equally acceptable and enjoyable.
Iced tea brewing method: (to make 1 liter/quart): Place 5 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water]
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Check or money order welcome - order will be shipped 10 days after receipt of check/money order to allow check or money order to clear bank.
Even though we say that we ship in 1-2 weeks, in most instances we try to ship within 5-7 business days. All orders will be shipped via USPS with Delivery Confirmation or FedEx.
Just contact me within: 14 days of delivery
Ship items back to me within: 30 days of delivery
But please contact me if you have any problems with your order.
Because of the nature of these items, unless they arrive damaged or defective, I can't accept returns for:
If you are unhappy for any reason, please contact me (Marty) at 702-370-0035. Since most of our items are classified as food items, we can only do returns if we mistakenly sent the wrong item.
Buyer pays for shipping to return items to Ye Olde Spice Guy.
We will not issue refunds on any items once an order is placed.
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Please allow up to 4-6 weeks for your order to arrive. Thank you for your patience. If it has been past this time frame, please contact me and I will be glad to work with your to resolve the issue.
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