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.
