Malabar Coast spices dance through Hi^antioxidant greens to produce one of the world's best tasting chai teas.
Ever since the 20th of May, 1498 when Vasco da Gama weighed anchor off the coast of India, the spices of the Malabar coast have captivated the Western palate. Over the next few hundred years, wave after wave of Western arrivals, Danes, French and British fell under the intoxicating spell of spicy cardamom, cinnamon, coriander, cloves and black pepper. The problem was of course that trade of the spices came with a hefty price in the form of costly wars with Indias indigenous kingdoms. Subsequently, what spice made it back to Europe fetched exorbitant prices and came to be available only to the exceptionally wealthy.
As any modern day visitor to India will tell you, Malabar Spice is a little easier to come by these days. How so? The heady blend has evolved to become the signature flavor of spiced chai, added to the mix of Indias ubiquitous drink along with hot whole milk and strong tea. Today, the drink is available on virtually every street corner, train platform and bus stop. And while no warfare is required to make your purchase, a little haggling never hurts.
Weve decided to do our part to further propagate the sultry flavors of Southern India by developing what we believe to be one of the greatest chai blends ever created Hi^Antiox Green Chai. What makes it so great? Well, in addition to the outstanding mlange of grassy green tea and peppery spice, the leaf weve sourced has an exceptional antioxidant count owing to its high altitude cultivation. A fabulous cup even Vasgo da Gama would have crossed any ocean for!
How to Brew
Green tea, cardamom, black and white pepper, ginger, cinnamon, clove, nutmeg
Hot Tea: Put 1 slightly heaping teaspoon of loose tea for each 7-9 oz (200-260 mL) of water in the teapot. Pour freshly boiled water over tea. Steep 3-7 minutes. Milk and sugar are not recommended. Iced Tea: Makes 1 litre: Put 6 slightly heaping teaspoons of loose tea into teapot. Pour 1 1/4 cup (315 mL) of boiling water on tea. Steep 5 minutes. Quarter fill serving pitcher with cold water. Pour into pitcher straining tea. Add ice, top-up with cold water, garnish and sweeten to taste.