About this Product
Tea blended with spices has a long history, and masala spice chai from India is widely popular with many variations depending on regional recipes and key spice or tea preferences. This creative take on chai uses houjicha tea with aromatic chai spices and roasted roots to create a plush, spiced brew, perfect for a winter warm up. Houjicha is a traditional style of Japanese green tea roasted to a deep chocolatey and toffee-like taste. Combined with fragrant cinnamon, sweet and earthy licorice root, aromatic cardamom, spicy ginger, black pepper and deep roasted chicory root, this brew is a unique green tea take on the classic masala chai.
Caffeine
About this Product
Tea blended with spices has a long history, and masala spice chai from India is widely popular with many variations depending on regional recipes and key spice or tea preferences. This creative take on chai uses houjicha tea with aromatic chai spices and roasted roots to create a plush, spiced brew, perfect for a winter warm up. Houjicha is a traditional style of Japanese green tea roasted to a deep chocolatey and toffee-like taste. Combined with fragrant cinnamon, sweet and earthy licorice root, aromatic cardamom, spicy ginger, black pepper and deep roasted chicory root, this brew is a unique green tea take on the classic masala chai.
Tasting Notes
deep chocolatey and toffee-like taste featuring fragrant cinnamon, sweet and earthy licorice root, aromatic cardamom, spicy ginger, black pepper and deep roasted chicory root
Ingredients
organic roasted green tea, organic cinnamon, organic cardamom, organic ginger root, organic roasted chicory root, organic licorice root, organic black pepper
Preparation
2 Tbsp
12oz
200
0F
5 minutes
8.5g
350mL
93
0C
5 minutes
Reviews
Reviews
Instantly enthralled
My oh my, where does one begin? With many years of “tea snobbishness”, I can say that this tea surpassed
...
all expectations. I love a good chai, but this is so much more than that. It is fabulous on its own, with milk or cream, with agave, or Demerara. I love the recipe for using it in compound butter. You can’t go wrong no matter how you use it. I’m addicted to the savory toasty taste, elevating it above anything in its class. In fact, houjicha is in its own class, it just waltzes with chai.
Molly Paz