Introduction
Assam is the largest black tea growing region in the world. CTC refers to "cut, tear, curl," a process that tends to turn tea leaves into small pellets. The CTC grade is the most common tea grade used in India to make chai, as it is very conducive to boiling.
Brewing Suggestions
Our Chai blends can be prepared in either of two different methods - steeping or the traditional boiling method. For steeping, simply infuse one teaspoon of leaf/spices per 8 ounces of boiling or near boiling water and steep 4 to 6 minutes (the longer infusion time is needed if you wish to add milk). Add milk and sweetener and enjoy. There are many recipes and styles for making traditional boiled chai. The method we like to use (with added instructions for sugar/dairy alternatives) follows: Use one teaspoon of 500 Mile Chai for eight ounces water. Bring to full boil for three minutes. Add whole milk(in ratio of 1/4th milk to 3/4 water), and let boil another two minutes. Strain and sweeten to taste.
When using alternatives to white or blonde sugar:
For jaggery or raw sugar, add it after the milk returns to a boil, stir, and allow it to disolve before serving. (Jaggery and some raw sugars will separate the milk if added too early). Honey (especially raw honey) should be added after the chai is completely finished or served with the chai and added to each cup to taste. You can use stevia in the same manner.
For soy or rice milk, do not allow it to return to boil. Remove from heat just as the leaf and spices began to re-circulate to the top of the pan. Most soy and rice milks will separate when boiled.
