Country of Origin: Brazil, India, and Kenya Region: Mato Grosso, Assam and Travencore, Nandi

Grade BP (Broken Pekoe)

Manufacture Type: Traditional, Orthodox, CTC (Cut, Torn and Curled)

Cup Characteristics: A chai with mocha character and light spice. The finish is lingering hints of French chocolate. Rich

in caffeine and matteine.

Infusion: Bright and coppery with golden highlights.

Ingredients: Roasted mate, Luxury black tea, Chopped and powdered ginger, Cardamom, Coriander, Cinnamon, Cloves, Black pepper, Natural flavors.

Information:

Looking for an all natural Chai with an extra kick? Look no further. Roasted Mate Chai with its heady blend of Brazilian mate, black tea, and rich spices has a taste and oomph that will make you stand up and say “GOOAAALLLL!!!” The kick comes from the caffeine content of mate, sometimes called matteine, which is generally higher than that of black tea.

Mate has been a staple beverage throughout Brazil since before the arrival of the first Europeans. Early natives harvested, and later cultivated Matte, in some cases developing rituals for its consumption. Nowadays, Mate is normally consumed in a special hollow gourd sipped through a stainless steel straw, frequently elaborately decorated and quite beautiful, passed from person to person.

The refined method in which Mate is consumed starkly contrasts with the way in which Indian Chai is normally enjoyed. In India, Chai Wallahs, or sellers, ply their trade in dusty truck stops, bus terminals, packed passenger trains, you name it. The tea is blended with an array of spices, prepared in great cauldrons with fresh whole milk, and ultimately served in small clay cups that patrons will often simply discard in the street. No trip to India is complete without a cup or two!

From Brazil to India, we’ve taken the best of both worlds and combined them to produce a cup that imparts notes of mocha, spice, and a mellow roasted character. If you’re in the mood for a spicy pick-me-up on a cool morning, Roasted Mate Chai is your tea. Enjoy!

IMPORTANT: Turn your bag of Chai upside down a few times. The powdered spices can settle at the bottom of the bag during transit.

Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 heaping teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 5-10 minutes (for true ‘Chai’ steep at least 7 minutes). While the tea is brewing prepare your cup to receive the chai – put 2 teaspoons of sugar in the cup and add milk (about 20%) of the cup’s volume. When the chai is ready – pour into your cup.

Iced tea-brewing method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice, milk, sugar and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water].