Ayurvedic Chai
Our Ayurvedic chai tea is a full flavour blend, with spicy, lively & earthy revitalising Ayurvedic spices.
Cinnamon is a digestive spice with warming, circulatory effects. Its warming nature makes it best for Vata & Kapha doshas. Cardamom, another digestive stimulant, is best for Vata & Kapha.
Ginger has anti-nausea properties & supports digestive weaknesses. Clove and black pepper have antibacterial actions & are both great for Kapha consitutions.
All three doshas are balanced by fennel.
Ingredients
Camellia sinensis (black tea), Piper nigrum (black pepper), Zingiber officinale (ginger root), Cinnamomum cassia (cinnamon), Elettaria cardamomum (cardamom) & Syzygium aromaticum (clove).
Brewing
Place a heaped teaspoon (2.5 grams) of tea per cup (250ml) into a teapot or infuser. Add filtered water at 75ºc–85ºc and allow to infuse for 3–5+ minutes. If spinning with mylk, add a heaped teaspoon to jug or pot. Add 30ml of filtered water at 75ºc–85ºc and a teaspoon of honey if preferred. Allow to infuse for 3–5+ minutes. Add mylk & steam or simmer on stove top until reaching 70ºc. Strain and serve.
Store in cool place.
Our Ayurvedic chai tea is a full flavour blend, with spicy, lively & earthy revitalising Ayurvedic spices.
Cinnamon is a digestive spice with warming, circulatory effects. Its warming nature makes it best for Vata & Kapha doshas. Cardamom, another digestive stimulant, is best for Vata & Kapha.
Ginger has anti-nausea properties & supports digestive weaknesses. Clove and black pepper have antibacterial actions & are both great for Kapha consitutions.
All three doshas are balanced by fennel.
Ingredients
Camellia sinensis (black tea), Piper nigrum (black pepper), Zingiber officinale (ginger root), Cinnamomum cassia (cinnamon), Elettaria cardamomum (cardamom) & Syzygium aromaticum (clove).
Brewing
Place a heaped teaspoon (2.5 grams) of tea per cup (250ml) into a teapot or infuser. Add filtered water at 75ºc–85ºc and allow to infuse for 3–5+ minutes. If spinning with mylk, add a heaped teaspoon to jug or pot. Add 30ml of filtered water at 75ºc–85ºc and a teaspoon of honey if preferred. Allow to infuse for 3–5+ minutes. Add mylk & steam or simmer on stove top until reaching 70ºc. Strain and serve.
Store in cool place.
Our Ayurvedic chai tea is a full flavour blend, with spicy, lively & earthy revitalising Ayurvedic spices.
Cinnamon is a digestive spice with warming, circulatory effects. Its warming nature makes it best for Vata & Kapha doshas. Cardamom, another digestive stimulant, is best for Vata & Kapha.
Ginger has anti-nausea properties & supports digestive weaknesses. Clove and black pepper have antibacterial actions & are both great for Kapha consitutions.
All three doshas are balanced by fennel.
Ingredients
Camellia sinensis (black tea), Piper nigrum (black pepper), Zingiber officinale (ginger root), Cinnamomum cassia (cinnamon), Elettaria cardamomum (cardamom) & Syzygium aromaticum (clove).
Brewing
Place a heaped teaspoon (2.5 grams) of tea per cup (250ml) into a teapot or infuser. Add filtered water at 75ºc–85ºc and allow to infuse for 3–5+ minutes. If spinning with mylk, add a heaped teaspoon to jug or pot. Add 30ml of filtered water at 75ºc–85ºc and a teaspoon of honey if preferred. Allow to infuse for 3–5+ minutes. Add mylk & steam or simmer on stove top until reaching 70ºc. Strain and serve.
Store in cool place.
