There are as many Chai tea recipes as there are terroirs... For our Chai tea, we have chosen the green and undulating landscapes of Rwanda where tea is drunk strong and readily flavored with spices. An ancestral recipe combining the power of African black tea with fine spices: ginger, cinnamon, cardamom, pink peppercorns, and cloves. It can be consumed plain, as in India, steeped in equal parts of boiling water and milk with a prolonged cooking of one to two minutes with sugar, or, in the Iranian style, steeped directly in boiling milk. Each culture has its own manufacturing and preparation "secret"... discover yours!
Black tea (Camellia sinensis), spices (ginger, cinnamon, pink peppercorns, cardamom, cloves)
