Indian Spiced Chai uses the finest quality Assam FOP (flowery Orange Pekoe) tea blended with exotic and aromatic spices for a rich, vibrant and full-flavoured infusion.
Assam FOP Tea, Ginger, Cinnamon, Coriander, Fennel, Nutmeg, Black Pepper, Cloves, Ajwan Seeds, Cardamom, Hibiscus, Apple, Rosehip, Orange Peel, Lemon flavour and lemon Oil.
Indian Spiced Chai, one of the most popular teas in India, is most often made in an “all in one fashion” with all the ingredients simmered for a few minutes in one pot or saucepan. This is a tea that is traditionally made with mostly milk and cow’s milk is, by and large, not available in India; they use buffalo milk. A western approximation would be half evaporated milk and half cows milk or half evaporated milk and half water. Indians have a sweet tooth on the whole and this tea is usually drunk with plenty of sugar but sugar or not – it is a delicious warming spicy winter tea when the the chillier days and evenings prevail.
The tea gardens of Assam lie in the fertile valley of the Brahmaputra River in Northern India, bordering Burma and Bangladesh, where tropical conditions and high levels of rainfall produce teas that are traditionally strong and pungent with a rich, malty flavour. Assam is a black tea named after the region of its production. Assam tea is manufactured specifically from the plant Camellia sinensis var. assamica, most of which is grown at or near sea level and is known for its body, briskness, malty flavour, plus its strong, bright colour. Assam teas, or blends containing Assam, are often sold as “breakfast” teas. as a robust, maltier and stronger breakfast tea and usually consist of small sized tea leaves.
The area is noted for its fine black teas but it does produce very small quantities of fine green and white tea.
Historically, Assam has been the second commercial tea production region after southern China. Southern China and Assam are the only two regions in the world with native tea plants.