This decadent dessert blend combines house-roasted spices with malty Indian black tea, ripe Chinese puerh, and ginger. The result is a vibrant, full-bodied chai with a smooth and spicy finish. For a richer experience, prepare it traditionally by simmering it in milk for a few minutes, adding sweetener if desired, then straining.
Water: 212˚F / Boiling / Leaves: 1-1.5 teaspoon per 8 ounces / Infusion Time: 4-5minutes
Indian Black Tea*, Ripe Chinese Puerh Tea*, Cinnamon*, Ginger*, Cardamom*, Peppercorns*, Anise*, Nutmeg*, and Cloves*.