Snow Chai


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Chai black tea blend with a sweet, light cinnamon taste.


Nepal spice tea (black tea, cinnamon, aniseed, cloves, ginger, coriander, caraway, pepper, cardamom), SUGAR ICE CRYSTALS (sugar, rice flour, hardened PEANUT OIL, potato starch, flavor), flavor, star anise, cassia bark rolled, white cornflower blossoms.


Hot brewing method: To prepare as an infusion, use 1 teaspoon (for a stronger infusion use 2 teaspoons) per cup of tea (about 8 ounces). put into your teapot and add boiling water. Let steep for 5-10 minutes and then pour. It is not necessary to strain the hibiscus as they sink to the bottom of the teapot and are not easily ‘stirred up’. For additional flavor add a large slice of orange or lemon or three slices of fresh juicy peaches. Sweeten to taste.

Cold brewing method (to make 1 liter/quart): Place 7 teaspoons of hibiscus into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5-10 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the hibiscus. For additional flavor steep with 1/4 cup of dried orange peel. Add ice and top up the pitcher with cold water and sweeten to taste.

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