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✓Made for milk chai: Assam CTC in BP and BOP grades, the strong, granular tea used at Indian tea stalls. It keeps its body when simmered with milk, so the cup comes out full rather than thin
✓Seven spices, not the usual four to six: Cardamom, cinnamon, ginger, clove and black pepper, plus nutmeg and star anise, two spices most masala chai blends leave out. Coarsely ground and blended with single-origin Assam in India. No flavoring oils, no sugar, no milk powder
✓How to brew: Bring 6 oz (about 3/4 cup) water to a boil. Add 1 tsp for a light brew or 2 tsp for a stronger one and simmer 2-3 minutes. Add 1-2 oz milk and sweetener, bring to a quick boil and strain
✓A bold, peppery cup: The black pepper and ginger come through. For a milder chai, use 1 tsp and a little more milk
✓40-50 cups per pouch: About 50 cents a cup. Resealable kraft pouch, best within 24 months of packing. Vegan. Contains caffeine