A light loose leaf chai that combines aromatic chai masala with fragrant rose. A sensational cup on its own or as a traditional chai with milk and sugar. Bangalore Rose Loose Leaf Chai
Ingredients: Black tea, Ginger, Cinnamon, Cardamom, Black + White pepper, Clove, Nutmeg, Rose petals.
Origin: India (Assam, Kerala), Kenya (Nandi Highlands), Thailand (Phetchabun), Egypt (Nile Delta, Fayoum).
Origin: India (Assam, Kerala), Kenya (Nandi Highlands), Thailand (Phetchabun), Egypt (Nile Delta, Fayoum).
Allergens: Manufactured in a facility which processes tree nuts and derivatives of tree nuts; almonds; coconut; hazelnut; walnut; milk, dairy, and derivatives of dairy; soybeans and derivatives of soybeans; soy lecithin; and sulfur dioxide and sulfites at concentrations of more than 10mg/kg expressed as S02.
Steeping Instructions - Chai (Recommended)
- Combine 4 oz cold water with 1 tsp tea and sugar to taste and bring to a rolling boil.
- Meanwhile, boil 4 oz milk or soy milk separately.
- Combine the milk and tea.
- Strain and serve.
Steeping Instructions - Black Tea
- Bring 8 oz. cold water to a boil (about 210 degrees Fahrenheit).
- Remove from heat and add 1 tsp tea leaves.
- Let set for 3-5 minutes.
- Strain and serve.
