Bombay Chai (tin)

General Guide:

1. Add tea leaves to a teapot, fill-your-own tea bag or infuser basket.
2. Use 1 to 3 teaspoons (1 tablespoon) of leaves per cup (8 oz) of water. Adjust to taste.
3. Bring fresh, cold water to a rolling boil, allow it to cool slightly, then pour water over tea leaves and cover.
4. Infuse (steep) leaves between 2-5 minutes; 3½ minutes is a good average that works well for most tea types. Do not over steep or tea may become bitter. If you prefer strong tea, do not over steep; simply use more leaves.
5. Remove bag or infuser from water or strain leaves. Enjoy!

Water Quality: Tea is only as good as the water used to prepare it. Avoid distilled or unfiltered tap water, which can limit tea’s flavor. Bottled spring water or filtered tap water is ideal.

Water Temperature: Most teas taste best when prepared with water around 195˚F (just below boiling) however, some teas require a lower temperature or they may become bitter.

Spiced Chai Latte: We formulated this blend using a high-quality broken-leaf grade tea base with finely crushed spices in order to increase the tea’s strength and flavor, and balance the addition of milk and sugar. To prepare a decadent, café-style, spiced chai latte, mix 1 heaping tablespoon of chai tea, ¾ cup water, and ¼ cup milk in a saucepan. Bring to a light boil, immediately reduce heat, and gently simmer for 5 minutes. Remove from heat, strain into a mug or pitcher, stir in sugar or honey, and enjoy!