Tea Type There are primarily 4 tea types i.e Black, Green, Oolong & White. Plucked and produced from the same tea plant Camellia Sinensis, each tea type is differentiated based on the level of fermentation/oxidation they go through during production.Chai Tea
Grade Tea leaf grading is the process of evaluating products based on the quality and condition of the tea leaves. The highest grades are referred to as "orange pekoe" i.e SFTGFOP1, FTGFOP1, and the lowest as "fannings" or "dust".Mixed
Caffeine The caffeine content in this tea categorized into three broad levels i.e low, medium & high.High
IngredientsTulsi Basil, Black Tea, Ginger, Green Cardamom, Brown Cardamom, Cinnamon, Clove, Black Pepper, Nutmeg & Mace
- CO2 Filtered Water
- 90-100 Degrees C
- 0.176 oz | 2 gm
- Steep Time
- 3-5 min
What are Chai teas?
Chai tea is a traditional drink of Indian households which is a delectable fusion of premium, strong Assam black teas and an assortment of fresh, aromatic Indian spices resulting in a bold, malty and full-bodied liquor with warm notes of spices. A typical cup of Chai is made with milk and sugar. Depending on a particular region in India, one can find various types of chai tea recipes.
Where did Chai come from?
Chai is a common drink in Indian households and one can find various recipes of the same in India and around the world. In India, Chai is much more popular and preferred than coffee. In the last decades, Chai teas have gained immense popularity around the world.
How is Chai prepared?
Typically, Chai is prepared by boiling premium Assam CTC tea, spices, sugar, and milk/creamer together. This produces a bold flavored, malty liquor which boasts of a brilliant color and aroma. Chai teas are simmered on hear for a while before straining and serving the tea.
What is Masala Chai?
Although many people consider Masala Chai very popular in India, it is actually more popular among Indian people living outside of India. Masala Chai is basically Chai that is flavored with a particular spice that is known as masala chai.
What kind of milk works best for Chai teas?
We recommend using whole milk to make a traditional cup of chai that contributes to perfect thickness, texture, and flavor of the liquor.`
Where do you source your teas from?
We source our teas from over 150 renowned tea plantations and small individual farms in India. Within the country, we procure from 5 popular tea-producing regions, namely : Darjeeling, Assam, Nilgiri, Kangra, and Sikkim. In addition to this, all our spices used in Chai teas are sourced from their place of origin and within their respective harvest periods to get superior quality.
How are your teas packed?
After sourcing our teas directly from plantations within hours of harvest, we bring them to our state-of-the-art tea facility in New Delhi, India. The teas then go through rigorous rounds of cleaning, sorting, quality testing to remove any impurities/dust/foreign particles. Teas then pass through a final 10+ quality check points for leaf size, aroma, liquor, flavors etc. They are then vacuum-packaged in opaque aluminium-lined bags using sophisticated machinery. These vacuum-bags are then stored in a dehumidified, temperatuere-controlled warehouse which ensures that the teas remain garden-fresh and maintain their character. Upon recieving a consumer's order, we further pack the required quantity of tea in smaller vacuum-sealed packs which are boxed in the retail boxes and then sent over to our own delivery centers located in various parts of the world.
I have not had the pleasure of trying tulsi and regarding masala chais, this is a very peculiar blend. The taste of the Assam is quite well hidden behind the huge bunch of herbs. In fact, for some reason it reminds me more of the Slovenian Mountain Tea than of a masala chai.
In the end, the combination is quite pleasant and uplifting.
What I found fascinating is that it tastes very similar both with milk and sugar, and without any of the two.
To be honest I was slightly apprehensive about the combination of black tea and basil, of all things, then curiosity got the better of me.
Yes, it's something completely different (but in a good way), it really is refreshing and somehow cooling, even when drunk hot (which you would expect to be a drawback in winter, but it's not).
I suspect it would work even better in the summer, probably even cold-brew -- I'm certainly looking forward to experimenting. For now, it's 4 mins, no milk for this one.
Verdict: I drink one mug almost daily, it's become one of the highlights of my day.
We are enjoying the slightly sweet, flavorful Tulsi Basil Chai. This chai is a subtle variation of the Original Chai, which we also love. The additional flavor doesn't seem like basil, but adds a nice note of flavor, differentiating it from the Original Chai. A great discovery!
I love this tea! I just wish it came in a larger size. Ready to place my next order. Thank you!!!
Love it!! The aroma was so overwhelming and so was the taste. It's now one of my favorite daily chai. Vahdam rocks!!