Cochin Masala Chai Black Tea is an exotic blend of ginger, cardamom, coriander, cinnamon, and black pepper. Bright copper color with full flavor.
If you are a Chai lover you will be excited to find this authentic blend named after the ancient city of Cochin, also known as Kochi in South India. Cochin became a prominent trading centre during Portuguese rule around 1530. Found in the state of Kerala, Cochin remained so during subsequent Dutch and British rules before Indian independence.
This exotic mix of cultures produced the famous Cochin Masala, a mixture of coconut, ground red chilies, dal, coriander and turmeric used to flavor all types of curries in South India.
India’s most popular beverage would traditionally be brewed using milk but is excellent made with hot water and is superb with milk added. You may want to some sugar to taste. Whichever way you drink this Chai blend you cannot help but embrace all the amazing flavors of historic Cochin.
Similarly, January is National Hot Tea Month!
Brewing Instructions for Cochin Masala Chai Black Tea
Steep this tea multiple times as loose leaf teas have far more flavor than traditional tea bags due to the superior quality and freshness. Tea strength is a personal decision, so please experiment to determine your preferences.
Use boiling water and allow your Cochin Masala Chai Tea to steep as little as 3 minutes or as much as 6 minutes. For each of the following steeps use boiling water and double the steep time. Cochin Masala Chai Tea can be steeped at least 2 times and depending on the steep times, as many as 4 times. Also, consider blending the first steep with the following steeps to balance the tea. If you do not want to drink all the tea, store in fridge for use later.
Store in a dry place.