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Edmonton is home to the largest stretch of connected urban parkland in North America. This tea blend celebrated the YEG river valley with warming spices of cinnamon, cardamom & ginger root on base of golden tippy orange pekoe Assam tea from Gingia tea estate.
Blenders Notes: A chai with cardamom-forward flavour, followed by sweet cinnamon and lingering ginger. The dry blend smells of menthol-like aromas of freshly cracked cardamom. The infused cup gives off a strong cinnamon smell. Brewed black, this blend is robust and astringent, some may want to sweeten to taste. To make this chai boiled in a pot with milk, simmer 300mL of water with 2 tsp or 6g of tea for 8 min. Slowly add in 250mL of milk and heat on medium for another 8 min without boiling. Strain into a mug and sweeten to taste. Up to 1 tsp of sugar is recommended.
This blend replaces the old ‘Himalayan Chai’
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