Chai Thai Tea Leaves

Chai Thai Tea Leaves -

At the heart of thai tea's allure lies a carefully curated blend of tea leaves, spices, and aromatic herbs.Strain out the loose tea or discard the teabag.

They are way better than another boba place down the road.The tea is made from a combination of black tea, cinnamon, cardamom, ginger, cloves, and black pepper.The spices in chai tea are also generally more potent, giving it a more pronounced spice flavor.

If there's a lot of tea dust left you and strain it again through a finer mesh or paper coffee filter.As one of the best chai tea bags, stash makes a guaranteed fresh product with a robust flavor.

Taylors of harrogate yorkshire gold loose leaf tea at amazon ($7) jump to review.Tea drinking culture likely arrived some time during the sukhothai period between the 13th and 16th century through trade with china.1 green cardamom pod , smashed.

For a single serving, use approximately 2 teaspoons of loose leaf chai.Pour your hot water over the thai tea leaves in the strainer, allowing the tea to steep directly into the glass.

Store the chai (without milk) in an airtight container.Pacific comes in 8 unique flavors and includes large bulk sizes (48oz) for their two most popular.For masala chai made with black tea:

3/4 cup (180 ml) half and half (approximately), (some folks also use coconut milk, whole milk, sweetened condensed milk) ice.Place your thai tea mix into a cloth strainer.

Chai may help lower blood pressure (thanks to the cinnamon), fight skin cancer (courtesy of the cardamom), and.3/4 cup (150 g) granulated sugar.Drain the tea with a strainer.

Then sweeten to taste if desired and stir in milk.