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MONSOON CHAI
TASTING NOTES
AROMA
Spicy with nuanced sweetness.
PALATE
Full-bodied with spice and some acidity.
2234CHAI DE MOUSSON
A product of intensive blending of top-quality herbs and spices, this black tea Chai is blended for complexity and richness, honouring the spicy tradition.
This call of the chaiwallahs greets our train, a sound as familiar as the falling monsoon rains. I find myself with a tiny clay cup of sweet, milky tea with warm and welcoming spices. As the train departs, I throw my cup to the ground, returning it to the cycle of life.
Chai is the most famous of beverages from India (apart from Darjeeling) and is simply the generic word for "tea" in Hindi and Punjabi. The term was later adapted by the English to become the modern "tea." Chai wallahs (street side vendors of hot, steaming chai) are commonly found throughout South Asia and make their Chai as tea with aromatic spices which are simmered over long periods rather than infused.
For the chai aficionados, try our original chai blend - the Masala Black Tea Chai. Our Master Blenders have also created an herbal version - the Herbal Spiced Chai is complex, rich, and fully caffeine-free.MONSOON CHAI
YIELD 50 pyramid teabags
PRICE $37.50
MASTER BLENDER TASTING NOTES
Masala Chai – literally, "spiced tea" – is made with a mixture of aromatic Indian spices and herbs. There is generally no fixed recipe for Chai in India and traditionally, many families have their own versions of the tea.
The Master Blender suggests serving this perfect blend of spices with digestive and carminative properties as an after-dinner beverage. Steep using equal parts hot water and warm milk for a classic preparation. Or try as a Chai tea latte – steep the tea in hot milk and add sugar.
INDIAN CHAIPUCCINO
01 Add 1 Monsoon Chai teabag to 4 oz of hot boiling water
02 Let steep at least 1 hour (if you are in a hurry, to make chai strong and fast, simmer gently for 20 minutes) - you can let the chai steep for hours – the longer, the stronger
03 Remove teabag and store in the fridge
04 In a stainless steel vessel, add 4 oz of chai liquor and 4 oz of whole milk
05 Using the espresso steam wand, steam the milk and tea until frothy
06 Serve in a cappuccino cup and float a whole star anise on the foam
07 Add a cinnamon stick and serve with brown rock sugar
FESTIVE EGGNOG CHAI
01 Follow the above steps using eggnog instead of milk
MOCHA CHAI
01 Follow the steps above
02 Add a drizzle of quality chocolate syrup and garnish with chocolate shavings (preferably dark or bittersweet chocolate)
DECADENT CHAI
01 Follow the steps above using half and half milk instead of whole milk
02 Garnish with whipped cream
Not recommended for the model types
SPIKED NAUGHTY CHAI
01 Follow the steps above
02 Add a generous shot of rum
03 Sweeten with brown sugar
04 Garnish with a cinnamon stick and float a whole star anise on top
