Some chai spice blends still in current use
are derived from Ayurvedic medical texts.
Popular spices include anise, cinnamon,
clove, cardamom, peppercorn, and ginger.
Traditional preparation actually calls for the
spices, milk and leaves to be simmered over
sustained heat, rather than steeped in
preheated water (like regular tea). In India,
chai is served in little clay cups from chai carts.
Ingredients: Blended With Black Tea, Cinnamon,
Ginger, Coconut, Cardamom, Lemon Grass &
Natural Coconut Flavor
This tea contains a high level of caffeine
Steep at 212° for 5 minutes.