Himalaya Spice* - NEW!
Other names: Masala Chai
For thousands of years, chai (or "chiyah") has kept the Indian subcontinent ticking. And behind each cup of chai is a chai-wallah. Armed with a simple blackened pot or kettle, the chai-wallah will take some black tea and spices let the dance of 'cha-cha-chai' begin.
This blend is inspired by the traditional recipe of the chai-wallah, but with a Himalayan twist. Think tea house aromas on the trail to Everest; fragrant sandalwood and patchouli incense mingled with pungent cooking spices, against a background of Yak dung ever-burning on the stove. To weary trekkers, this is nirvana.
At the base of this blend is Orthodox and CTC black tea* from the Kanchanjanha Tea Estate in Ilam, a stone's throw from Darjeeling, which is combined with an authentic medley of spices including cinnamon*, cardamom*, ginger*, cloves* and black pepper*; all traditional to Nepal.
The tea is easy to enjoy black or prepared in the traditional method. In many ways, it embodies the friendly and welcoming spirit of the local Nepalese that is always present.
A invigorating infusion with warming notes of spice.