As the weather in Southern California is finally starting to hint at autumn (a cool 78 degrees!), our thoughts around the office are turning gratefully to rainy days, good books and a good cup of hot tea! It’s funny what you miss when you don’t have it. In the middle of January, I’m sure we’ll be looking fondly toward Summer having forgotten the sweltering heat.
With those thoughts in mind, it occurs to me that now might be a good time to post a refresher on making that spicy good tea, Chai. Much has been written on this cold weather favorite, so let’s just share the brewing basics.
Brewing Chai: Place 1 heaping teaspoon of tea for each cup into your teapot. Pour boiling water into teapot. Cover and let steep for 5-10 minutes – yes, this is more tea and a longer steeping time for a good strong brew. While the tea is brewing, put 1 teaspoon of sugar in each of your cups – this can be adjusted to taste, artifical sweetner also works fine. Adding sweetner helps open up the exotic flavor of this spicy blend. Add milk to your cups (about 20% of the cup’s volume). When the chai is ready, strain into cups and enjoy.
Personally, I use one packet of Splenda – yes, I know it might kill me. AND I do use cream instead of milk because I like the added body and that “slickery” feeling the cream offers.
If you like a full bodied tea with strong flavors, we highly recommend Chai tea. It’s a terrific brew for Autumn & holiday gatherings. We have an exceptional Vanilla Chai available in our store, should you like to indulge yourself. As always, we’d love to hear your thoughts!
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