Green tea blended with aromatic spearmint, cardamom and sweet cinnamon is the secret to the exceptional taste of this rare green chai.
Green tea blended with aromatic spearmint, cardamom and sweet cinnamon is the secret to the exceptional taste of this rare green chai. Savour this astonishingly smooth and delicious tea hot or cold. Enjoy this relaxing chai in the Indian tradition: sweetened and with a little milk or milk substitute. The essence of this tea is: ‘Joyful enchantment’.
cinnamon*, spearmint*, green tea*, ginger*, cardamom*, cloves*, black pepper*, cinnamon oil*
Cinnamon is one of the most expensive herbs in the world and is thought to have been used in China around 3,000 B.C. as a herb and medicinal plant. Cinnamon is extracted from the bark of the cinnamon tree. It tastes aromatic and sweet, and contains nutritious tannins as well as valuable essential oils.
Spearmint is one of the most popular types of mint, which no kitchen or garden can do without. The plant belongs to the labiate family and grows up to half a meter tall. It has a refreshingly fruity, extremely aromatic flavour.
Sencha, the green tea that we like to use, is also described as the ‘green tea of royalty’. It combines the positive characteristics of green tea leaves, creating a well-balanced taste with its fresh, distinctive flavour.
Ginger has been used in the Far East for more than 3,000 years as a condiment and medicinal plant. It has a fruity-tart taste and contains essential oils and important minerals as well as various vitamins.
Cardamom has been one of the most popular spices in the Asian and Arabian regions for thousands of years. Its delicate, sweet yet sharp aroma means that it is perfect for use in numerous dishes – from spicy curries to aromatic Christmas baked goods. Thanks to its essential oils and other important nutrients, cardamom is one of the oldest healing plants in the world.
Cloves are the flower buds of the clove tree and are mainly used in our part of the world as a spice in foods such as Lebkuchen (gingerbread) or red cabbage. They belong to the Myrtaceae family and have an intense, spicy aroma, which led to them even being weighed up with gold in ancient China and Egypt.
Black pepper, known as the ‘King of Spices’ nowadays is one of the most important spices in the world, together with salt. It originates from the Malabar coast of India and it has an intensive spicy flavour, ranging from mildly spicy to spicy. Ancient traditional medicine of Ayurveda recommends black pepper not only for its spiciness, but also for its valuable properties as a medicinal plant.
Pour 280 ml of freshly boiled water over the teabag. Allow to infuse for 7 minutes or longer for a stronger flavour. Add milk or milk substitute and sweetener to taste.
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