COCHIN MASALA CHAI
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 impor-tant. 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.

INDIAN MOCHA CHAI
This Chai is based on a blend of three Orange Pekoe teas from Nuwara Eliya, Dimbula, and Uva regions in Sri lanka and the spices added are Cardamom, Cinnamon, Cummin seed, Coriander, Curry leaves, Lemon Grass, Fenugreek seed, Natural flavours. Indian Mocha Chai has a wonderful mellow flavour and a bright coppery appearance.
Chai is brewed with milk and a mixture of spices. Each recipe can be different depending upon the spices used. The word ‘chai’ liter-ally means tea (different languages use various forms of this word – for example Portuguese call it ‘cha’, Hindus call it chai, and in Chinese the sound of the symbol for tea sounds very much like cha.) Often a lower quality tea is used to make ‘chai’ as it is thought the spices will cover-up any deficiencies in the tea. We do not believe this and prefer to make our dry tea chai mix from real Indian spices and high-grown Ceylon tea. The quality of the tea elevates this chai to a new level..

SHERSTON BREAKFAST BLEND No1
is a great blend of black teas from Nuwara Eliya, Dimbula, Uva regions in Sri Lanka, Kericho Kenya and Nilgiri India all Flowery Pekoes making a perfect breakfast tea with good body and full tea flavour notes. Teas from Nuwara Dliya and Dimbula are drenched by the mon-soon during August & September and produces its best teas during January & February and are noted for their body and powerful aroma, Uva is on the eastern slopes and produces teas with a dis-tinctive mellow flavour and is world renown, the best tea here is plucked in June & September. Kericho produces high quality orthodox leaf gives a strong rich full bodied liquor with an almost sweet fragrance and the Nilgiri characteristics are fruity bright and flavourful!
Tasting Notes The Nuwara Eliya & Dimbula gives a bright brisk flavour and wonderful perfume, the Uva tea that provides a copper coloured infusion with smooth pronounced taste and wonderful aroma. Kericho gives a rich infusion with body and full fruity flavour and finally the Nilgiri makes a fruity bright flavourful brew, so if you’re looking for excellent, strong flavour with a magnificent aroma this is the tea for you. It adds the perfect accompaniment to breakfast and is a great pick-me-up at any time of day. Drink with or without milk or sugar. Try your own Chai recipes by adding your favourite blend of spices with our Sherston Breakfast Blend No1…

Please note all caddies contain various weights of tea depending on type.

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

100g Preparation
Use 1-2 teaspoons of Chai per cup, infuse for up to 4-10 minutes in freshly boiled but not boiling water. Brewing Tip – 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 or served without milk & sugar.

COCHIN MASALA CHAI
Ingredients: Assam BOP Black Tea, Nandi BP1 Black Tea, Ginger, Coriander, Cardamom. Cinnamon, Clove & Black pepper.

INDIAN MOCHA CHAI
Ingredients: Sri Lanki OP Black Tea, Cardamom, Cinnamon, Cuminseed, Coriander, Curry
leaves, Lemon grass, Fenugreek seed, & Natural Flavours

SHERSTON BREAKFAST BLEND No 1
Ingredients: Black Leaf Tea. A blend of Sri Lanka Nuwara Eliya FBOP, Assam Nilgiri 2nd Flush TGFOP, & Kenya FPS

All collections are gift packaged in our exclusively designed handmade Nepalese boxes and contain various combinations of our multi award winning loose leaf teas and tisanes.
If you would like to find out more about any of the teas or tisanes in our collections please look in either OUR TEA or TEA GUIDE pages

Price: £28.00

SWE511

Comments are closed.