The Tea Catcher

The finest teas and accoutrements, sourced worldwide.

Masala "Chai"

Store/Flavoured / Scented teas

Product Details

Weight: 130.00 g

The Tea Catcher Masala Tea (spiced teas/chai)-
In India Chai means tea. We in the west know Chai (or Masala tea) as the Indian and Nepali blend of black tea that comes with a variety of spices.

1.Tea Catcher "Classic" Masala/Chai is made blending fine C.T.C. teas with fresh spice (unlike many commercial syrup based Chais available generally), including - Cinnamon, Ginger, Black Cardamom, Nutmeg, Mace, Star Anise, Bayleaf, Black Pepper, Green Cardamom, Cloves and Anise seeds.

In India and Nepal this traditional blend was made by reducing milk and water, and normally sugar.

In the west today it is often brewed with milk/sugar/honey (or soy, oat, almond "milks" etc- NB some alt, milks may "split" with the effect of the spices, not pretty but still fine to drink..!!). Similar to a latte but with tea and spices it is perfect as a winter warmer and digestive aid.

2. Roast Dandelion "Chai" 50g- *Caffeine Free (Gently) Roasted Dandelion Root is a wonderful caffeine free alternative. It drinks wonderfully with milks/"mylks" of all kinds and can be consumed at any time of the day or night. Nutty, rich, satisfying,a "hug in a cup".

3. Spiced Rooibos "Chai" 50g- Another super caffeine free option. I personally prefer it "black" but it's also possible to add milk/"mylk" to Rooibos.

How best to prepare-

Milk Chai/Masala Tea-

The Tea Catcher Milk Masala Tea is made from a blend of quality Nepali C.T.C. tea (crushed, torn, curled tea-another of the myriad ways of processing the tea plant, Camellia sinensis).

• Add slightly more milk, soy and/or water to a suitably sized saucepan and gently simmer to reduce to serving vessel (tea cup/pot) volume. The richness of the Chai will depend on the ratio of milk (or soy etc) to water. (Short of time..? try heating the milk in the microwave in a cup/pot then add brewed chai.(also easy to brew in a plunger-simple and easy to clean!))

• When ready add 1 heaped teaspoon per mug of The Tea Catcher Masala/Chai tea.

• Sugar can be added, if desired, at this stage; honey however is better added to each cup before drinking to preserve as much of its goodness as possible.

• Very gently simmer for 3-5 minutes depending on personal taste.

• Slowly strain leaves from liquid into your cup, mug or pre-warmed teapot.

• Drink hot and enjoy....!

About us

Stu

owner/operator

About The Tea Catcher

1997-2001 The Tea Catcher lived, travelled, worked and studied in India, Nepal, Sri Lanka, Switzerland, Italy and the Czech Republic. During this time he drank much tea and visited tea growing regions.

2001-2009 Was spent mostly in Europe working with fine foods and olive oils in Italy, wine in Switzerland and tea in Prague. It was here in the cold winter months that The Tea Catcher passion was ignited. Much time was spent in the many tea rooms found all over the Czech Rep., drinking, learning and assisting, and also with Tea Mountain(.cz) as his business began and grew.

2010-today on return to Australia, The Tea Catcher seed, planted years ago, began its’ growth, leading to the purveyor of “the finest teas and accoutrements, sourced worldwide” that you see today. New teas, pots etc are constantly being chased, studied, sampled and ordered to bring the freshest, best and most interesting to you as soon as possible. Watch this space…..!

head to TEA, TEAWARE, SHOP

…and enjoy…!

cheers, Stu

for more info contact me at- theteacatcher@gmail.com