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The backbone of any chai recipe. Processed using the CTC (Cut, Tear and Curl) method, the leaf is broken apart and rolled into small pellets. Â Malty and robust in flavor, this tea offers a quick infusion and works best with milk. Â
Origin:Â Bhubrighat Tea Estate, Assam, India
Brewing Suggestions: We recommend using spring or filtered water. Â Heat to 195F/90C. Use 2.5g / 1 tsp of tea for 12 oz of water. Â Steep for 2-3 minutes.