Our classic flavory Earl Grey with just a touch of lavender. Intriguing flavor and fragrance. (Teas in this blend come from Sri Lankan estates monitored by the Ethical Tea Parnership.)

In India, and elsewhere in South Asia, chai recipes vary from region to region and household to household and are handed down through the generations much like westerners pass on grandma's apple pie recipe.  Chai is the word for "tea" and Masala Chai basically translates as "spiced tea."  When you visit a coffee house and see "Chai Tea" ("Tea Tea") on the menu, please feel free to smile at the redundancy of the phrase! 

We have tried many different Masala Chai's over the years, but this blend remains our favorite.  Our Chai features a base of strong black Assam tea with cardamom, cinnamon, ginger, star anise, cloves and black pepper.  The first three spices are the dominant notes, with the later three adding interest and piquancy. 

This tea may be steeped directly in milk or as is most common in the West, may be steeped into a strong black infusion with milk and sweetener added to taste.  Use a heaping teaspoon of tea and spices per cup.  If steeping in milk, we bring the milk just to a scald (tiny bubbles around the edge of the pan), add tea, turn off heat, cover and steep for 10 minutes.  Strain into cups and add sugar to taste.  If steeping as a strong black tea, add loose tea to teapot, add boiling water, steep 5-10 minutes, strain into cups and add milk and sweetener to taste.  Makes a wonderful iced tea as well. 

A rich, smooth blend of black and green teas accented with a touch of black currant.  A delicious, fragrant afternoon tea.  Wonderful hot or iced.  

A full-flavored Chinese Black tea with a sweet, smoky note created by wood fires.  This tea steeps up strong and bold, and is perfect with milk and sugar.  Not as smoky as pine smoked Lapsang Souchong.