Elora Tea
Bangalore Rose Chai
Bangalore Rose Chai
Couldn't load pickup availability
Light floral rose notes mingle with Masala spices highlighting a superb balance of tea and spice. Milk and a dash of sugar create a lavish taste experience.
HEALTH PROPERTIES: High in anti-oxidants
CAFFEINE LEVELS: Medium
TEA SOURCING: India (Assam and Kerala)/ Kenya (Nandi Highlands) / Thailand (Petchabun) / Egypt (Nile Delta and Fayoum)
INGREDIENTS: Black tea, Ginger, Cinnamon, Cardamom, Black + White pepper, Clove, Nutmeg, Rose Petals.
ETHICS: Ethical Tea Partnership and GMO free
THE STORY OF BANGALORE ROSE CHAI
This is a close relative to our Cochin Masala Chai, but cannot be mistaken for that most popular of teas. Tradition holds that this particular blend 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. The Lal Bagh garden is one of the most famous gardens in Bangalore, a city revered by botanists for it's plentiful rose gardens and multitude of rose varieties. To this day, in the Lal Bagh garden alone, grow over 150 varieties of the beautiful and fragrant flowers.
As the story goes, the chai-wallah, who was brewing his chai to sell to visitors in the garden, discovered that rose petals from a bush being pruned nearby had fallen into his teapot. Rather than waste the now scented tea and brew a fresh batch, he simply added his other ingredients.
As he mixed in his cardamom, ginger, black pepper, and cinnamon, (the traditional ingredients of Indian chai), he discovered that the spicy aromas blended with the floral tones of the rose petals, and he turned a record profit. Word soon spread about the magnificent chai being served in the Lal Bagh garden. As the years progressed the chai-wallah grew wealthy by chai-wallah standards, thanks to the repeat customers who kept coming back for his unique blend. Brew a pot yourself. We are confident that this lovely tea will yield the same positive results for your business! A superb tea.
Important: Turn your bag of Chai upside down a few times. The powdered spices can settle at the bottom of the bag during transit.
BREWING INSTRUCTIONS
BREWING INSTRUCTIONS FOR HOT TEA: Infuse one slightly heaping teaspoon for each 8 ounce cup with boiling water for 5-10 minutes. Add milk and sweeten to taste.
Infuse 6 slightly heaping teaspoons of tea with 1 1/4 cups of boiling water for 7 minutes. Quarter fill a serving pitcher with cold water, and add the infused tea, straining the leaves, to the pitcher. Add ice and top-up the pitcher with cold water. Add lemon and sweeten to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water.
Infuse 1 slightly heaping teaspoon of loose tea with 6 ounces of boiling water for 7 minutes. Add the tea to a 12 ounce glass, filled with ice, straining the leaves. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags. Add lemon and sweeten to taste.
NUMBER OF CUPS: 15-20 cups from each 50 grams of tea, with a single use of the leaves. Loose leaf tea is traditionally infused 3 times, with a different flavor profile following each infusion. Accordingly, each 50 gram bag can make up to 60 cups of tea.
Share
