Gingerbread Chai 'Baristas Blend'
Available Sizes: Boutique Jar + 100g Loose Leaf Blend
Gingerbread Chai 'Baristas Blend'
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Boutique Jars
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3 jars10% off
4 jars20% off
5 jars30% off
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Refill Pouches
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3 refills10% off
4 refills15% off
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Bundle discounts apply separately to jars and refills and cannot be combined.
We have chosen our carbon neutral Assam CTC black tea as our tea base and carefully added ground spices. This style of blending achieves maximum flavour from the spices and will not over brew the tea leaf in the process. The fine spices in this make it most suited to brewed in milk or milk alternative. The barista's choice for a chai like you will get in your favourite cafe.
Brewing Instructions
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95-100°C
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3 mins (weak), 5 mins (strong)
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Infusions: 1
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Milk
Ingredients
- Black Tea - Derived from a cultivated tea plant native to Southeast Asia. The fully oxidised leaves are harvested, rolled and dried, producing the bold flavour and deep colour associated with traditional black teas.
- Cinnamon - Native to Sri Lanka and southern India where the inner bark of the tree is harvested and dried into aromatic quills. The bark contains cinnamaldehyde compounds responsible for its warming fragrance.
- Ginger - A tropical plant native to Southeast Asia where the underground rhizome is harvested. The root is dried or used fresh and valued for its warming aromatic compounds.
- Fennel - Native to the Mediterranean region and cultivated widely across temperate climates. The dried seeds are harvested from the flowering plant and valued for their sweet aromatic oils.
- Liquorice - Native to southern Europe and parts of Asia. The sweet fibrous roots are harvested and dried, valued for their naturally occurring glycyrrhizin compounds.
- Clove - Native to the Maluku Islands of Indonesia and cultivated across tropical regions. The unopened flower buds are harvested and dried, producing a powerful aromatic spice rich in essential oils.
- Star Anise - A star-shaped fruit from an evergreen tree native to China and Vietnam. The dried fruits contain aromatic compounds that contribute intense spice character.
- Coriander - Native to southern Europe and the Mediterranean region and cultivated globally. The dried seeds of the plant are harvested when mature and valued for their citrus-like aromatic oils.
- Bay Leaf - Native to the Mediterranean region and cultivated globally in warm climates. The dried leaves of this evergreen tree are valued for their aromatic oils and are traditionally used in culinary and herbal preparations.
- Cardamom - Native to the humid forests of southern India and Sri Lanka and widely cultivated across tropical regions. The green seed pods are harvested before maturity and dried, valued for their aromatic essential oils used in culinary and beverage preparations.
- Black Pepper - Native to the tropical forests of India and widely cultivated throughout Southeast Asia. The dried unripe berries of this climbing vine are harvested and used as a spice valued for their pungent aromatic compounds.
Pickup available at The Tea Collective
Usually ready in 4 hours
