Acala Tea Co.
"Nepali Breakfast Masala Chai"
"Nepali Breakfast Masala Chai"
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Awaken your senses with a cup of fragrant and flavorful Nepali Breakfast Masala Chai. Orthodox style red chai (aka black tea) is married with masala spices to bring you this delicious, authentic Nepalese breakfast staple.
The word masala means "spice" and is typically made of five ingredients, all starting with the letter "c" coincidentally: Cinnamon, cardamom, cloves, coriander and cumin. These spices warm are not only delicious, but also have digestion benefits and uses in Ayurvedic medicine. Sweet, pungent cinnamon stokes the digestive fires and pacifies Vata and Kapha doshas, but increases the Pitta doshas. Cardamom sweetens the tea and is good for the appetite, digestions and balancing all three Ayurvedic doshas (Vata, Pitta and Kapha). Cloves warm the body, flush out toxins and aid in metabolism. Corainder gives a light sweetness and citrus aroma to the tea, while also increasing the digestive fire to aid in digestion to reduce flatulence, bloating and acidity. Coriander also balances the Pitta dosha. Cumin brings an earthy taste to the tea and removes toxins from the body and aids in digestion.
Nepali Breakfast Masala Chai can be enjoyed with or without milk or sweetener, but we find it tastes best as a latte, topped with steamed and frothed milk with a dash of cinnamon on top. See Brewing Instructions for details.
Tea Specifics
Tea Specifics
Organic Red (Black) Tea Leaves, Organic Cinnamon, Organic Ginger, Organic Cardamom, Organic Cloves, Organic Black Pepper
Cultivar: Camellia sinesis (used for Orthodox Tea like this)
Region: Ilam, Nepal
Red (black) tea contains 40-60mg of caffeine per 8 oz cup. As the tea ages, the caffeine levels decline over time because light and leaf oxidation reduce caffeine. Thus, an aged red tea that is decades old may not contain much caffeine at all. If you have the willpower to resist drinking this tea and to instead store and age the tea, the taste profile will only deepen.
Tasting Notes
Tasting Notes
Warm Chai Spices, Cinnamon
Brewing Recommendations
Brewing Recommendations
Serving Size*: 4g per 150ml of purified water.
Ideal Brewing Vessel: Stovetop saucepan
Western Style Steeping: Place 4g of tea inside a tea pot with a strainer. Pour in water heated to 212F/100C and steep for 1 minute. Add milk and/or sweeten if desired. Can be steeped an additional time.
Latte: Prepare as directed above. Add steamed milk and top with frothed milk and cinnamon.
*Adjust the brew time, temperature and leaf volume to fit your taste: A lower temperature increases vegetal flavor; a shorter brewing time decreases astringency; and a lower volume of leaves reduces bitterness.
