Fireside Smoked Chai | Blend
We went a little outside the norm for this one.
Our Smoked Bohea from Tongmuguan of the Wuyi Mountains forms the base for this non-traditional chai with rich pine notes + leathery undertones. From here, a masala of ginger root, cinnamon bark, black peppercorn, green cardamom, + clove give this blend its unmistakable chai profile. Finally, dried naval orange peel brings a crisp + sweet zest to round out our newest experimental batch.
SMOKED BOHEA TEA BASE:
Location: Tongmuguan, Wuyishan, Fujian, China
Cultivation: Natural + Certified Organic
Cup: Pine Smoke + Fresh Leather + Raisin
MASALA (SPICE BLEND):
Cinnamon Bark + Cardamom Pod + Whole Clove + Dried Ginger + Tellicherry Peppercorn + Naval Orange Peel
All Certified Organic Roots + Spices
PREPARATION
Use 6 ounces of filtered or spring water
200°F (100°C ) | 5 grams Chai | Simmer Over Constant Heat
Recommended Re-Steeping: 1 to 2 times
Mix With 6oz Steamed Milk + Honey/Cane Sugar/Maple To Create A Chai Latte
We went a little outside the norm for this one.
Our Smoked Bohea from Tongmuguan of the Wuyi Mountains forms the base for this non-traditional chai with rich pine notes + leathery undertones. From here, a masala of ginger root, cinnamon bark, black peppercorn, green cardamom, + clove give this blend its unmistakable chai profile. Finally, dried naval orange peel brings a crisp + sweet zest to round out our newest experimental batch.
SMOKED BOHEA TEA BASE:
Location: Tongmuguan, Wuyishan, Fujian, China
Cultivation: Natural + Certified Organic
Cup: Pine Smoke + Fresh Leather + Raisin
MASALA (SPICE BLEND):
Cinnamon Bark + Cardamom Pod + Whole Clove + Dried Ginger + Tellicherry Peppercorn + Naval Orange Peel
All Certified Organic Roots + Spices
PREPARATION
Use 6 ounces of filtered or spring water
200°F (100°C ) | 5 grams Chai | Simmer Over Constant Heat
Recommended Re-Steeping: 1 to 2 times
Mix With 6oz Steamed Milk + Honey/Cane Sugar/Maple To Create A Chai Latte
We went a little outside the norm for this one.
Our Smoked Bohea from Tongmuguan of the Wuyi Mountains forms the base for this non-traditional chai with rich pine notes + leathery undertones. From here, a masala of ginger root, cinnamon bark, black peppercorn, green cardamom, + clove give this blend its unmistakable chai profile. Finally, dried naval orange peel brings a crisp + sweet zest to round out our newest experimental batch.
SMOKED BOHEA TEA BASE:
Location: Tongmuguan, Wuyishan, Fujian, China
Cultivation: Natural + Certified Organic
Cup: Pine Smoke + Fresh Leather + Raisin
MASALA (SPICE BLEND):
Cinnamon Bark + Cardamom Pod + Whole Clove + Dried Ginger + Tellicherry Peppercorn + Naval Orange Peel
All Certified Organic Roots + Spices
PREPARATION
Use 6 ounces of filtered or spring water
200°F (100°C ) | 5 grams Chai | Simmer Over Constant Heat
Recommended Re-Steeping: 1 to 2 times
Mix With 6oz Steamed Milk + Honey/Cane Sugar/Maple To Create A Chai Latte