Tay Tea offers some of the finest loose tea blends we’ve had. And they’re having a “fall sale” on their chai teas, through November 5th.
Tay Tea invites you to “steep, sip, and settle into fall.”
The options include two black tea-based chai blends and two caffeine-free rooibos blends. Each is custom-blended by master tea blender Nini Ordoubadi (photo #2).
Then, head to TayTea.com and use the code FALLCHAI2022 at checkout (applicable to online sales only).
But before we leave, we have a bit of Food 101 and a masala chai recipe for you:
In India, the word for tea is chai. That simple word refers to a cup of black tea, usually taken with milk.
Masala chai takes the flavor up a notch, with the addition of spices.
In the U.S., chai fans have referred to this Indian-spiced* tea with milk as “chai tea” or “chai latte.”
Every home cook, restaurant, and spice seller has a mix tailored to their (or their customers’) palates.
Here’s a recipe to blend your own chai spices from scratch.
Then brew the tea of your choice, infused with spices (use a spice ball/tea ball).
The garnishes suggested (milk froth, spices) are American additions.
Ingredients Per Mug
1. ADD the tea and milk to a mug and stir to combine.
2. TOP with a heaping spoonful of milk froth (we use a frother, currently this one).
Don’t hesitate to vary the spices to your tastes. Personally, we love adding black peppercorns and star anise, which many people omit.
 Four varieties of chai at Tay Tea.
*Other countries make spiced tea, but India’s blends are more complex.
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