We had a lovely time creating this particular blend, experimenting with the different spices for balance and originality. Masala Chai recipes originate from India and are typically passed down through generations as highly-prized family secrets. Our recipe is no big secret and is enjoyed by many of our customers who keep coming back for more. In India tea it is served on many a street corner in big urns, mixed with thick condensed milk and sugar and the tea’s sweet, spicy aroma is always a welcome smell as you are wandering through the busy streets of any town or city. The spices we use in our blend are ginger for spice, cardamom for fragrance, cinnamon for sweetness and red peppercorns for subtle heat and warmth. Incidentally, red peppercorns are not related to black pepper but are from the cashew family. There is a fruity flavour to these peppercorns which are actually berries and not pepper at all. In Brazil where they evolved, they are called Pink Peppercorns. These spices are mixed with CTC Indian black tea which balances nicely with the spices for a great-tasting brew. It can be drunk without sugar but I do find a tiny spoon of brown sugar or honey really brings out the spices and it is really best drunk as a milky drink.
