Chai: The Spice Tea of India by Diana Rosen

Author:Diana Rosen [Rosen, Diana]
Language: eng
Format: azw3, epub, pdf
Tags: tea, chai, recipes, tea recipes, spiced tea, tea blends, chai spiced, teas of india, rosen, diana rosen
Publisher: Storey Publishing, LLC
Published: 2015-11-24T16:00:00+00:00

The tea pluckers balance large baskets on their heads. Throughout the day, they will collect several baskets full of leaves.

The Pleasures of Assam

Assam is well known as a good blender that offers lots of body. Its fragrance is less intense than other Indian teas, particularly Darjeeling, but the honey flavor in the best Assams more than compensates for the lack of aroma. The familiar maltiness in the medium grades is satisfying and continues to be very popular.

Exceptionally fine cloning has created intensely rich Assams with beautiful gold tips, especially on the Jay Shree Gardens (Meleng, Towkok, and Nahorhabi). These pretty gold-and-black teas offer a taste that is not too astringent with good body, some of the best Assam has to offer. Assam is my tea of choice for the morning; I especially like the Nahorhabi, and I drink it plain. These teas are perfection the way they are, so why mess with perfection?

Assam is very approachable, the black tea most people know best, and certainly one of the best-selling loose teas our company markets and the most popular Indian tea sold anywhere. We use a blend of Assam teas of both CTC and full-leaf manufacture to give our chai a heartier taste. Called Indian Spice Tea, it has a clear, clean note from cardamom and cardamom oil, and a spicy backdrop from cinnamon.

We’ve discovered that there is a big, enthusiastic market of people who like to add their own touch when making chai at home; this dried mixture is the perfect recipe for them. Consumers can make it as milky, as sweet, and as fresh as they desire, and if they like other spices, they can add whatever suits their mood.

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