Details
Profile : Bangalore Rose Chai
Loose - Chai - Specialty Tea
March 14, 2019
CUP CHARACTERISTICS: Light floral notes mingle with Masala spices highlighting a superb balance of tea and spice. Milk and a dash of sugar create a taste extravaganza.
Ingredients: Black tea, Ginger, Cinnamon, Cardamom, Black + White pepper, Clove, Nutmeg, Rose petals.
INGREDIENTS FROM: India / Kenya / Thailand / Egypt
REGION(S): Assam + Kerala / Nandi Highlands / Petchabun / Nile Delta + Fayoum
GROWING ALTITUDES: 500 - 6500 feet above sea level
GRADE(S): BP (Broken Pekoe)
MANUFACTURE TYPE(S): CTC (Cut, Torn and Curled)
ANTIOXIDANT LEVEL: High
CAFFEINE LEVEL: Medium
VEGETARIAN: Yes
VEGAN: Yes
INFUSION: Bright and coppery with gold highlights
INFORMATION:
Tradition holds that this particular blend of chai was discovered by accident by a chai-wallah, (chai seller) plying his trade one day in the Lal Bagh garden in Bangalore, India around the turn of the last century.
As the story goes, the chai-wallah, who was brewing his chai that day to sell to visitors in the garden, discovered that rose petals from a bush being pruned nearby had fallen into his teapot. Since the chai-wallah intended to turn a profit that day, rather than waste the now scented tea and brew a fresh batch, he simply added his other ingredients to the pot.
As he mixed in his cardamom, ginger, black pepper, and cinnamon, (the traditional ingredients of Indian chai), he discovered how well the spicy aromas blended with the floral tones of the rose petals. According to legend the chai-wallah turned a record profit that day. Word soon spread about the magnificent chai being served in the Lal Bagh garden. Brew a pot yourself.
Important: Turn your bag of Chai upside down a few times. The powdered spices can settle at the bottom of the bag during transit.
Tradition holds that this particular blend of chai was discovered by accident by a chai-wallah, (chai seller) plying his trade one day in the Lal Bagh garden in Bangalore, India around the turn of the last century.
As the story goes, the chai-wallah, who was brewing his chai that day to sell to visitors in the garden, discovered that rose petals from a bush being pruned nearby had fallen into his teapot. Since the chai-wallah intended to turn a profit that day, rather than waste the now scented tea and brew a fresh batch, he simply added his other ingredients to the pot.
As he mixed in his cardamom, ginger, black pepper, and cinnamon, (the traditional ingredients of Indian chai), he discovered how well the spicy aromas blended with the floral tones of the rose petals. According to legend the chai-wallah turned a record profit that day. Word soon spread about the magnificent chai being served in the Lal Bagh garden. Brew a pot yourself.
Important: Turn your bag of Chai upside down a few times. The powdered spices can settle at the bottom of the bag during transit.