canton wild chai
Vietnam, India, Sri Lanka, Italy.
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.
This variant is currently sold out.
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.
For the ideal cup of Canton Wild Chai, steep 4g of loose leaf in 250ml of 95°C water for four minutes.
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