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Insta - Masala Chai

New Mexico Tea Company
  • Spoon 2 Tbsp Per Cup
  • Kettle 180°F
More

Hot Tea Brewing Instructions:

Bring spring or filtered drinking water to 180°F in a kettle. Add 2 Tbsp of tea leafs to a cup. Always pour boiling water over tea leafs and let steep minutes.

Any of these variables can be changed to suit your particular palate, so experiment! Many teas can be steeped multiple times (especially green, white, and oolong). When steeping a tea multiple times increase the length of steep time slightly with each successive infusion.

Iced Tea Brewing Instructions:

1) Hot water method: For 1 gallon of iced tea, bring half a gallon of filtered water to boil in a pot. Turn off heat, and add 3 tablespoons (1 oz of tea), let steep for minutes. Strain the tea into the other half gallon of cool water and refrigerate. If you want to serve immediately, you can pour the concentrate over ice to cool and dilute, then pour over ice again.

2) Sun tea: use a glass container and add 2 Tbsp of loose tea of each cup of water directly into the jug. Then set in the sun for a few hours, tasting occasionally to get the desired strength.

3) Cold brew: The slow cold-water-steeping method extracts natural sweetness and flavor from the tea leaf. It lessens the bitterness and tangy-ness produced by tannic acid so your tea tastes smooth and mild. Add 2 Tbsp of tea per cup of cold water and put in the refrigerator. When the water is chilled, your tea will be ready!

Price: $7.00

Amount
8oz$7.00
16oz$12.00
1kg (2.2lb)$25.00
Packaging Options
Gift Tin w/ Label$4.00Holds approx. 4oz. of this tea.
Extra Label$.50For your own tin (3.75" x 2.4")
Qty:
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***The Instant Chai does not qualify for free shipping***

This Insta-Chai is an exotic blend of tea, spices, sugar, and milk. Blended to taste like a chai you would find served by the road-side tea stalls found in EVERY city/town/village in India. Just add a cup of hot water to 2 tablespoons of mix and stir.

Ingredients:

Powdered black tea, chai spice, milk (dairy whitener), cane sugar,

Q&A:

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