Chai Spice Compounds
(1) SparkTM - Ginger with fennel, cardamom,
clove, cassia cinnamon
(2) BalanceTM - Cassia cinnamon with clove, fennel, cardamom, black pepper
(3) SootheTM - Cardamom with fennel, cassia cinnamon, vanilla
(4) NirvanaTM - Star anise with cassia cinnamon, cardamom, dried mango
Teas
(1) Assam (a traditional chai black tea)
(2) Earl Grey (another black tea)
(3) Tung Ting (oolong, an offbeat choice)
(4) Lemongrass & Tulsi Tisane (herbal, non-caffeinated)
Monday, October 25, 2010
Tuesday, October 12, 2010
Steeping Tea
Steeping Tea
Black – boiling water (100°C/212°F) for 3-5 mins
Oolong – near boiling water (90°C/195°F) for 2-4 mins
Green –hot water (80°C/180°F) for 2-3 mins
White –hot water (80°C/180°F) for 1-2 mins
Herbal tea/tisane –near boiling water (90°C/195°F) for 5-7 mins
Black – boiling water (100°C/212°F) for 3-5 mins
Oolong – near boiling water (90°C/195°F) for 2-4 mins
Green –hot water (80°C/180°F) for 2-3 mins
White –hot water (80°C/180°F) for 1-2 mins
Herbal tea/tisane –near boiling water (90°C/195°F) for 5-7 mins
Tuesday, October 5, 2010
Steeping Spice
Steeping Spice
Steep for 10+ minutes in boiling water. The spice compound comes in a coarse grind. If you use a tea ball or strainer, you will get some spice floating in your chai (all the more authentic). If you don’t want these floaties, try a muslin bag.
Steep for 10+ minutes in boiling water. The spice compound comes in a coarse grind. If you use a tea ball or strainer, you will get some spice floating in your chai (all the more authentic). If you don’t want these floaties, try a muslin bag.
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