Shake well before use to distribute the spice and leaves evenly. Due to the size of the grind, some sediment from the spices may get through and we would suggest using the finest strainer you own.
Quantity
Use 2.5g of tea per 150ml of water.
Temperature
For the optimum infusion use 80°C (176°F) water, or if you prefer it with milk use 100°C (212°F) water.
Time
Infuse for 1 - 2 minutes, tasting regularly.
Infusions
You can infuse this tea at least twice. With each careful infusion, different subtleties of flavour are revealed.
Cost Per Cup
17p per cup based on 2.5g of tea per 150ml of water and 2 infusions.
If you want to make your Masala Chai, latte style - we recommend making a strong two-minute infusion of 60ml of boiling water with 2.5g of tea and then adding hot full fat milk.
You could also try infusing the tea in hot, full fat milk - fat carries flavour and is delicious - heat 2.5g of tea per 150ml of full fat milk until just below simmering point.
Falling in love with Chai...
Henrietta fell in love with Chai in Nepal on the way to visit the Jun Chiyabari Tea Garden...
"We stopped by the roadside and she made us a Chai so delicious that it changed my life forever. I asked to see the tea she was using and wasn't surprised, given the wonderful flavour, that it was a lovely loose leaf. Her tea was a far higher grade than you might have expected - way beyond what you would find in a UK bag. And this was woman in a road side hut with tarps for a roof and earth for a floor. It was the first Chai I had ever tasted that was made with real love and the best ingredients."
Many thanks to this tealady for inspiring Henrietta to blend her own version, that became our Rare Masala Chai.
Origin & Craft
Our Rare Masala Chai is a combination of hand-crafted black tea blended from harvests across a small, independent estate in the Shire Highlands of Malawi. We then blend in our own masala chai spice mix - created in London in very small batches to guarantee quality and flavour. Our spice mix is made up from ginger, green cardamom, black pepper, cloves, and cinnamon.
