The holiday aroma is among us here in the office.... Richard is busy mixing and brewing different variations for this year's new Organic Chai blend. There are bits of cloves, cinnamom, pepper and cardamom blown around by the wind and ground into the carpet! Smells yummy! When brewing up Chai blends with so many ingredients you need to brew up at least two cups each to account for all the size variations and potency of the spicy flavors. It takes many different mixtures and lots of slurping to match up to our current Chai flavor profile! Love all the spicy smells but reminds me too much of winter! Not yet!! It has been in the 80's and I am not quite ready to start thinking about sitting by the fire with Hot Chai quite yet! The summers up here in the Rocky Mountains are short enough as it is! Richard is still working on the blend so in the meantime I will go have a nice tall glass of ICED Goji Berry Green Tea!
By admin / in Uncategorized / December 22, 2008
Why not do something different for Christmas this year, and add Mountain High Chai to your menu?
More elegant than jam but just as handy, this compote goes with almost everything.
Yield: Makes about 4 cups
Active Time: 5 min
Total Time: 1 hr (includes cooling)
3/4 cup sugar
1/2 vanilla bean
6 oz dried Angelino plums* (1 1/4 cups)
6 oz dried California apricots** (1 1/4 cups)
2 chai tea bags
Combine sugar and 3 cups water in a 3- to 4-quart saucepan. Halve vanilla bean lengthwise with a paring knife and scrape seeds into pan, then add pod. Bring mixture to a boil, stirring occasionally until sugar is dissolved.
Add plums and simmer, uncovered, 3 minutes. Add apricots and tea bags and return to a simmer. Cook fruit, gently stirring once or twice, 5 minutes, then remove from heat.
Allow tea bags to steep with fruit in syrup 15 minutes (fruit will continue to soften as it steeps), then remove bags, gently squeezing liquid from them into syrup. Transfer compote to a bowl or jar and cool, gently stirring occasionally.
"Chai"is a beverage from the Indian subcontinent made by brewing tea with a mixture of aromatic Indian spices and herbs. By itself, chai is merely the generic word for tea in much of the world, but for many English speakers outside those regions, "chai"â€ is the name that we in the West, have given the Spiced tea which is a daily beverage throughout India.
Today, Chai is typically made with black tea and a variety of sweet flavors such as cinnamon and orange peel. two leaves and a bud offers a traditional chai that starts with true Assam tea (not cheap "blending tea") and adds only the true ingredients of chai: Cinnamon, Clove, and Cardamom. Fabulous with milk and honey!
Two Leaves and a bud gives you a quick presentation of the different types of tea you can find:
Black Tea: When most Americans think of tea, this comes to mind. Black tea is the most common variety, an everyday leaf found in teas from Earl Grey and Assam to the that comes bagged in a box of Lipton or CainÃs. Black tea is fully dried and oxidized through a process that removes all chlorophyll. Then itÃs roasted to give it its signature dark color and rich brew.
Green Tea: If you think it tastes more earthy, youÃre right. In general, green tea is minimally heated and simply dried, giving it its grassy, organic flavor. Its light flavor lends itself well to the numerous flavored blends seen on store shelves and in popular cold beverages. No doubt, its growing popularity has to do with claims that it has numerous health benefits.
Oolong: Generally speaking, oolong tea might be thought of as something between black and green. What makes it so special is that it is heated when most of its leaves are still green, but a portion of them have turned red. Rubbed to release the flavor and then dried, oolong is considered by some to be the perfect tea.
White Tea: A rare and pure tea, white tea leaves are the least processed without undergoing any oxidation. Some tea drinkers find it boring and lacking flavor, but superior varieties have nuances of sweetness and floral notes.
Herbal Tea: Herbal tea can contain any combination of black, green, white or oolong tea with spices and herbs added Ã³ cinnamon to sassafras and lemon balm to licorice root Ã³ to create a distinct flavor. Sometimes, herbal tea is referred to as Ã¬tisanesÃ® and can include flowers, seeds and other organic derivatives.
Yerba matÃˆ: Straight from subtropical South America, yerba matÃˆ (pronounced like Ã¬latteÃ®) is beginning to make its way into the United States with its robust, earthy flavor. Rivaling co8ee for its stimulant qualities, matÃˆ is harvested from a small shrub-like tree native to such countries as Argentina, Brazil and Paraguay, where drinking the hot beverage from gourds is a staple.
Pu-erh: A tea from the Yunnan province in China, pu-erh teas are aged moist and then dried loose or compressed into shapes, such as cakes, disks or bricks. They come in either green, black or white varieties and are considered to have medicinal qualities to lower cholesterol and boost metabolism.
Rooibos: You may have seen this one on the specialty tea shop shelves as Ã¬red bush tea,Ã® but thereÃs no doubt that the rooibos shrub has characteristics as distinct as the South African soil it comes from. When the leaves are oxidized, they change to a reddish- brown color. The flavor released is smooth and slightly sweet without the help of sugar.
Chai: Much of the tea-drinking world calls tea by another name Ã³ Ã¬chai.Ã® So when youÃre ordering a chai tea latte from any of the numerous coffee houses offering it, youÃre actually getting a blend of black or green tea, milk and the signature spices that made this a popular variety in India. Can you taste the cinnamon, ginger, cloves and peppercorn?
Extract from the Tulsa World.
Chai is the Hindi word for tea. Over time, Chai has come to mean spiced tea. In the US, most Chai is a sugary mess with just some tea flavor. Mountain High Chai is made with pure organic Assam black tea and a variety of organic spices: cinnamon, cardamom, and cloves for a true chai that is incredibly delicious.
Typically made with black tea, chai tea contains caffeine but much less than coffee - about 40 mg per cup, depending on strength and steep time. (Coffee, by comparison, has 80-100 mg)
Find out more about our World of Tea.