Details
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Details
Amy Frost blends tea by hand in LaGrange, and she is particular about it. For this one she infused high quality Assam black tea with real Madagascar vanilla beans, a step she does by hand because there is no shortcut that tastes the same. Then cassia cinnamon, freshly ground cardamom, white peppercorn, and real orange zest.
The lavender is ours. Royal Velvet, grown at Bloomfield Schoolhouse and dried on the farm.
The result is a chai that is warm without being heavy, with the lavender sitting underneath the spice rather than on top of it. Good with milk, good without.
Blended by Everyday Herbal, part of The Chai Collection, and made once this season.
How to Brew
Use one heaping teaspoon per cup. Bring water to a boil, let it settle for about thirty seconds, then pour over and steep three to four minutes. Any longer and the Assam turns bitter.
Good on its own, better with a splash of milk and a little honey, which is how the chai spice was meant to be taken.
Ingredients
Assam Black Tea, Madagascar Vanilla Beans, Cassia Cinnamon, Cardamom, Orange Zest, White Peppercorn, Bloomfield Royal Velvet Lavender
Contains caffeine.
Highlights
- Hand blended by Amy Frost at Everyday Herbal in LaGrange, Indiana
- Black tea infused with whole Madagascar vanilla beans, by hand
- Made with Royal Velvet lavender grown on our farm
- Whole leaf and whole spice, nothing ground into dust
- A limited seasonal blend, made once and available while it lasts
