canton
wild chai
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Description
This is an interpretation of Indian Chai, without the punchy edge of the original. Ours features tea from ancient trees growing wild in the mountains of Vietnam. We add ingredients, such as Italian mandarin peel, cassia bark and cloves for a ginger spice flavour. We suggest drinking it black, but you can add milk if you steep it longer.
Ingredients
Black tea, Ginger, Cassia bark, Mandarin peel, Cardamom pod, Black peppercorn, Clove
Origin
Vietnam, India, Sri Lanka, Italy
Infusion
For one cup, measure out 4 grams into your teapot or brew mug.
Heat 250ml of water to 95°C.
Pour your heated water over the leaves and steep for 4 minutes. Drink.
Steeped Shade
FLAVOUR PROFILE
spiced
aromatic
seductive
The Vietnamese tea has a soft, sweet flavour that is complemented by the Italian mandarin peel. In addition to the cardamom pods, cassia bark, clove and black peppercorns, the ginger gives this blend the heady aromas that you come to expect from a delicious chai, without the overpowering heat.
