Historically, tea in India was viewed as a herbal medicine, rather than as a beverage for taste. Some chai spice blends still in current use are derived from Ayurvedic medical texts. Popular spices include anise, cinnamon, clove, cardamom, peppercorn and ginger. Traditional preparation actually calls for the spices, milk and leaves to be simmered over sustained heat, rather than steeped in preheated. In India, chai is served in little clay cups from chai carts. After enjoying your tea, the cups are shattered on the ground and allowed to compost – an earth-friendly alternative to paper or plastic cups.
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|Caffeine Level :||
|Steeping & Brewing :||
2 tsps, 5 mins at 100°C
Tube 30 cups, Zipper Pouch 35 cups, 22 Tea Sacks
30% rooibos, ginger root, cinnamon bark, cloves, cardamom, orange peels and natural vanilla flavour.
|Pack Format :||
Tube, Zipper Pouch, Tea Sack