This Chai is based on a blend of Assam BOP 2nd Flush ( Broken Orange Pekoe) and Kenya Nandi BP1 (Broken Pekoe1) both these teas are CTC (Cut, Torn & Curled) and the spices added are Ginger, Coriander, Cardamom, Cinnamon, Clove, Black Pepper.

The ancient city of Cochin is one of Southern India‟s most important. It is for this reason that the city is sometimes referred to as the Gateway of Southern India. Throughout the centuries, the city, which is situated in the state of Kerala, came under the rule of many different masters. First came the exotically named Zamorin of Kozhikode (Calicut). It is believed however that the name of the city derives from the Chinese word “kochi”, given to the city by its next ruler, the great Kublai Khan.
Cochin however first came to prominence during the rule of the Portuguese around 1530. Their empire at the time was one of the world’s most powerful and under their tenure Cochin developed into a very prosperous trading centre. After the Portuguese came Dutch rule in the mid 17th century, followed by the British, and finally, after Indian independence, Indian rule.

Traditionally this Chai would be brewed using milk instead of water. The same effect however, can be created by brewing your tea in the usual fashion and adding warm milk. Brew yourself a cup and be spiritually transported to old Cochin – truly superb tea.

Brewing Notes

Bring filtered or freshly drawn cold water to a rolling boil. Place 1 a good teaspoon of loose chai per person: let the boiling water cool for around 20 seconds and pour into the teapot. Cover and let steep for 5-10 minutes (for true “chayee chayee” 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.

Price: £5.50


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