Black tea layered with the warming spices of a traditional Indian chai — cardamom, cinnamon, ginger, and clove. Sweet and peppery at once, with enough body to hold its own against milk.
Tastes like: cardamom, baking spice, warm ginger heat
Brew it two ways: Quick cup — 1 tsp per 8 oz at 205°F, steep 4 minutes. Or make it properly: simmer the leaves in equal parts milk and water for 5 minutes, sweeten to taste, and strain.
Loose leaf, 3 oz.
