I just remembered the girl said the store gets their stuff from Metropolitan, so the tea reveiw below actually belongs to this tea. Just fyi
“I just remembered the girl said the store gets their stuff from Metropolitan, so the tea reveiw below actually belongs to this tea. Just fyi” Read full tasting note
“Spices and Tea just illustrate, to me, how well our favored drink takes to blending. It virtually says, “Bring it on”! Pile on a variety of traditional chai spices and throw in rose petals too. The...” Read full tasting note
BANGALORE ROSE CHAI
(Specialty Chai Tea)
Country of Origin: India and Kenya
Region: Assam (India), Nandi (Kenya)
Shipping Port: Calcutta and Cochin in India, Mombassa in Kenya
Grade BP (Broken Pekoe)
Altitude: 1500 ft. (India), 5900 ft. (Kenya)
Manufacture Type: CTC (Cut, Torn and Curled)
Cup Characteristics: Light floral notes mingle with Masala spices highlighting a superb balance of tea and spice. Milk and a dash of sugar create a taste extravaganza.
Infusion: Bright and coppery with golden highlights.
Luxury Ingredients: Black tea, Ginger, Coriander, Cardamom, Cinnamon, Cloves, Black pepper, Rose petals..
Tradition holds that this particular blend of chai was discovered by accident by a chai-wallah, (chai seller) plying his trade one day in the Lal Bagh garden in Bangalore, India around the turn of the last century. The Lal Bagh garden is one of the most famous gardens in Bangalore, a city revered throughout the world by botanists for it’s plentiful rose gardens and multitude of rose varieties. To this day, in the Lal Bagh garden alone, grow over 150 varieties of the beautiful and fragrant flowers.
As the story goes, the chai-wallah, who was brewing his chai that day to sell to visitors in the garden, discovered that rose petals from a bush being pruned nearby had fallen into his teapot. Since the chai-wallah intended to turn a profit that day, rather than waste the now scented tea and brew a fresh batch, he simply added his other ingredients to the pot.
As he mixed in his cardamom, ginger, black pepper, and cinnamon, (the traditional ingredients of Indian chai), he discovered how well the spicy aromas blended with the floral tones of the rose petals. According to legend the chai-wallah turned a record profit that day. Word soon spread about the magnificent chai being served in the Lal Bagh garden. As the years progressed the chai-wallah grew quite wealthy by chai-wallah standards, thanks to the repeat customers who kept coming back for his unique chai blend.
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Spices and Tea just illustrate, to me, how well our favored drink takes to blending. It virtually says, “Bring it on”! Pile on a variety of traditional chai spices and throw in rose petals too. The tea can take it.
I love rose in tea. It harkens back to the first time I tasted Turkish Delight and realized the delicate flavor of flowers can be so ‘delightful’.
This Metro Tea lived up to my expectations. I brewed for less than the suggested 7 mins, but I did add the ‘chai obligatory milk and sugar’.
It is truly Yum. Fragrant and flavorful!