Bombay Tea 50 Chai Tea Bags
Brewed with water at 90 Degrees, let the flower unfurl do not remove flower. This is can be steeped a number of times.
Typically, a Chai Tea is an Indian infusion made from Black Tea leaves blended with flavoursome herbs and spices. In that sense, our Bombay Tea 50 Chai Tea Bags is no different, while on another level, it’s truly special. How, you might ask? Our Bombay Tea Masala Chai won the GREAT TASTE AWARD 2006 - GOLD for the best blended tea. And that’s just to start. We use only the finest ingredients in every one of our brews. Bombay Tea 50 Chai Tea Bags is, of course, no exception. Every Indian family has its own secret ingredients and our Masala Chai is a recipe from the grandmother of a very old acquaintance.
Chai Teas have only really been associated with the west since the 1990’s, but over 5,000 miles away, on the Indian subcontinent, variations of this brew have long been woven into the fabric of local life for many centuries. Today, we now know there are health benefits to be had from consuming any Chai Tea blend. This is providing one consumes it as part of a healthy and active lifestyle, but so long as they do, avid consumers may enjoy improved digestive and immune system health, excellent anti-inflammatory properties, and even a boosted metabolism. But for those who enjoy tea for taste and taste alone, Bombay Tea 50 Chai Tea Bags offers a bold, enticing fusion of flavours with hints of spice and malty undertones.
Before the discovery of tea in India, Chai Teas existed as purely herbal tisanes. This potentially dates back nearly 9,000 years and likely coincided with the establishment of Ayurveda, an ancient practice of holistic healing. During this period, a chai would have been known as a ‘Kadha’ (sometimes referred to as a ‘karha’), an essentially Ayurvedic decoction made with a number of herbs and spices for its beneficial qualities.
Kadhas have almost legendary origins. It’s thought that a reigning king of the time (many sources suggest this to be King Harshavardhana (circa 590 - 647 CE), but this is extremely unlikely), created the Kadha as a cleansing, vivifying Ayurvedic beverage in either India or Siam (present-day Thailand). This claim, however, has been largely disputed in recent years. Others have suggested that the decoction was actually the brainchild of a Buddhist monk on his way to China. According to this tale, it’s said that the monk observed a local ritual of chewing on wild leaves and then tried it himself. Almost immediately, he felt rejuvenated and so took the leaves back to India.
The inclusion of tea leaves has a controversial history, and it begins with the British colonisation of India. In 1823, a Scottish adventurer called Robert Bruce discovered tea leaves growing in the Indian state of Assam, kickstarting the British monopoly over Indian-grown Tea. However, as late as the early 20th Century, most Indians did not drink tea in any form. They instead preferred their nutritious Kadha brews which remained an integral part of their culture. Before and during the First World War (1914 - 1918), when Britain needed a much-needed boost to the economy, the British-owned Indian Tea Association began an aggressive marketing campaign to encourage Indians to drink tea. The concept of ‘tea breaks’ was introduced to factories, textile mills, and mines in order to sway the tastes of the then colonial British subjects.
Meanwhile, at railway stations, vendors known as ‘Chai Wallahs’ began selling tea goods to travellers. The competitive business of selling tea beverages soon saw these vendors attempting to stand out from the crowd. They began adding herbs and spices used in Kadhas to cater to Indian tastes, and soon its popularity spread. As Indian independence sentiment increased throughout the 1900’s, the now-world-famous and highly respected leader, Mahatma Gandhi, actually discouraged the consumption of tea in any form due to its close association with the British Raj. Then, when India finally (and rightfully) became independent from Britain in 1947, sales once again increased. Today, Chai Teas remain an extremely popular beverage. And this is not just limited to India, either. Countless Chai Tea recipes have now been created around the world. Our Bombay Tea 50 Chai Tea Bags, on the other hand, prefers to maintain tradition. If you, like many, wish to experience Indian culture at its finest, then choose The Kent and Sussex Tea and Coffee Company.
Type of Tea: Black Tea Bags.
Ingredients: Black Tea Leaves, Cardamom, Nutmeg, Ginger, Cloves, and Cinnamon.
Brewing Instructions: Brew using freshly boiled water and infuse for 3 to 5 minutes.
How to Serve: This tea can be served with a little milk or a little sugar, although we believe it to be best served without any accompaniments.
Tasting Notes: Bold clove notes are the first to hit the palate followed by sweet, almost fruity undertones. Next comes a malty aftertaste with strong hints of spice to finish.
Colour in Cup: Orangey liquor, light in tone.
Health Benefits: This miraculous beverage is near enough capable of anything, depending on what ingredients are included! In a world of thousands of different chai teas, it would be essentially impossible to find a recipe that didn’t benefit you in some form or another. For example, many of the ingredients found this tea can not only reduce the symptoms of cold and flu, but even prevent them from manifesting in the first place. Ginger is most important of all and famously has antibacterial properties known for supporting the immune system. Cinnamon is also thought to be an immune system booster, and is rich in antioxidant polyphenols and proanthocyanidins, as well as vitamins and minerals including manganese, calcium, fibre, and iron.
Health PointsHydration, Refreshing, Relaxing
Time of DayBreakfast, Lunchtime, Afternoon, Evening