A delightfully tasty tea! I added a generous dollop of local honey to the pot and it’s balanced wonderfully with the spiciness of the tea. It reminds me a little of the mulled wine mix I use around the holidays – a Tudor recipe that calls for a lot of cardamon and cinnamon. Those two really stand out, and it does leave my tongue feeling a little dry. Other than that, I really enjoy it – the overall experience is worth it!
White Ayurvedic Chai
A chai that stands apart! This energizing tea contains spicy bursts of cinnamon, cloves and black and red pepper tempered with sweet coconut and delicate lemongrass. These complex flavors enhance the Ayurvedic properties of this rare white tea.
How to Prepare
Use 1.5 teaspoons of tea per 8 ounces of water. Heat water to 175 degrees and steep for 2 minutes. 2oz of tea equals 25-30 teaspoons.
White tea, green tea, cinnamon, lemongrass, red pepper, bruised black pepper, coconut chips, cardamom and cloves.
This tea blends well with:
Samurai Chai Mate
Bangkok Lemongrass Rooibos Tea
Monkey Picked Oolong Tea