Caramel Chai (bulk 1 lb)
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Caramel Chai (bulk 1 lb)
Organic black tea
Organic black tea
Description
Exotic chai spices, creamy sarsaparilla, dark cocoa shells, and a touch of caramel playfully enhance this antioxidant-rich black tea. Enjoy on its own, or brew it strong and add a splash of milk and honey to enhance the dessert-like character. To brew a decadent, spiced chai latte, gently simmer 1 heaping tablespoon of tea, ¾ cup water, and ¼ cup milk for 5 minutes. Strain and sweeten to taste. Rich, buttery, and delicious!
Ingredients
- Organic black tea
- Organic ginger
- Organic cardamom
- Organic cinnamon
- Organic cocoa shells
- Organic sarsaparilla root
- Organic coconut
- Organic natural caramel and vanilla flavors
This tea is USDA Certified Organic.
Origin
This signature Octavia Tea blend is made with a base tea from Yunnan, China. This premium quality black tea is made with a “broken pekoe” leaf-grade, which increases the tea’s strength and body.
Quick Brewing Guide
Water Temperature: 195°F
Leaf to Water Ratio: 1 heaping tablespoon per 16 oz
Steep Time: 3-5 minutes
Brewing Instructions
General Guide:
- Add tea leaves to a teapot, fill-your-own tea bag or infuser basket.
- Use 1 to 3 teaspoons (1 tablespoon) of leaves per cup (8 oz) of water. Adjust to taste.
- Bring fresh, cold water to a rolling boil, allow it to cool slightly, then pour water over tea leaves and cover.
- Infuse (steep) leaves 2-5 minutes; 3½ minutes is a good average that works well for most tea types. Do not oversteep or tea may become bitter. If you prefer strong tea, simply use more leaves.
- 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; this increases the tea’s strength and balances 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 and stir in sugar or honey. Enjoy!
Caffeine
Medium
Product Size & Weight
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A delicious chai, but the name is inaccurate.I thought I'd take the opportunity on this brisk windy June day to steep up some chai. I love chai and salted caramel so this sounds interesting. The ingredients are finely chopped to maximize the flavors: a broken pekoe black tea from Yunnan, tons of spices, and some odd ingredients like coconut, cocoa shells and sarsaparilla root. The directions say I should boil the tea directly in a pan with milk and water, but I'm just steeping it like a traditional tea, in an infuser with a full mug of water. No milk or sweeteners of any kind. It's how I like my chai anyway. I was questioning how these ingredients would taste like Salted Caramel and it doesn't really taste like that to me. It tastes like a traditional chai, emphasis on raisin notes, with plenty of sarsaparilla, both in the dry leaf and the flavor. I think it's the perfect strength black tea for the flavors. It tastes more like root beer than salted caramel but I can't usually complain about any chai. Chai was the first tea I tried and I usually enjoy every cup of chai I have. Some points are taken off this one for the inaccurate name
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Dessert in a cupI'm not sure about any one taste, but blended together this cup of tea is decadent with honey and milk. Dessert in a cup. Rivals French Breakfast.
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Dessert in a cupI'm not sure about any one taste, but blended together this cup of tea is decadent with honey and milk. Dessert in a cup. Rivals French Breakfast.
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A delicious chai, but the name is inaccurate.I thought I'd take the opportunity on this brisk windy June day to steep up some chai. I love chai and salted caramel so this sounds interesting. The ingredients are finely chopped to maximize the flavors: a broken pekoe black tea from Yunnan, tons of spices, and some odd ingredients like coconut, cocoa shells and sarsaparilla root. The directions say I should boil the tea directly in a pan with milk and water, but I'm just steeping it like a traditional tea, in an infuser with a full mug of water. No milk or sweeteners of any kind. It's how I like my chai anyway. I was questioning how these ingredients would taste like Salted Caramel and it doesn't really taste like that to me. It tastes like a traditional chai, emphasis on raisin notes, with plenty of sarsaparilla, both in the dry leaf and the flavor. I think it's the perfect strength black tea for the flavors. It tastes more like root beer than salted caramel but I can't usually complain about any chai. Chai was the first tea I tried and I usually enjoy every cup of chai I have. Some points are taken off this one for the inaccurate name
-
A delicious chai, but the name is inaccurate.I thought I'd take the opportunity on this brisk windy June day to steep up some chai. I love chai and salted caramel so this sounds interesting. The ingredients are finely chopped to maximize the flavors: a broken pekoe black tea from Yunnan, tons of spices, and some odd ingredients like coconut, cocoa shells and sarsaparilla root. The directions say I should boil the tea directly in a pan with milk and water, but I'm just steeping it like a traditional tea, in an infuser with a full mug of water. No milk or sweeteners of any kind. It's how I like my chai anyway. I was questioning how these ingredients would taste like Salted Caramel and it doesn't really taste like that to me. It tastes like a traditional chai, emphasis on raisin notes, with plenty of sarsaparilla, both in the dry leaf and the flavor. I think it's the perfect strength black tea for the flavors. It tastes more like root beer than salted caramel but I can't usually complain about any chai. Chai was the first tea I tried and I usually enjoy every cup of chai I have. Some points are taken off this one for the inaccurate name
-
Dessert in a cupI'm not sure about any one taste, but blended together this cup of tea is decadent with honey and milk. Dessert in a cup. Rivals French Breakfast.
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