Nantahala Chai

This Chai is for those who don't want no weak-A tea!

At Rayburn Farms our primary crop for years has been Ginger and we are always looking for more ways to incorporate it in our products. Some time ago we found ourselves in D.C. being served an Ethiopian Shai. We fell in love instantly. Ethiopian Shai or Chai is different from the more common Masala Chai in that it is more Ginger and Cardamom forward instead of Cinnamon as well as it has Anise seeds which add a depth of rich floral-ness at the end. We hope you enjoy with a good rich honey and some Mandazi. 

Made with: Black Tea, Ginger, Cardamon, Cinnamon, Clove, Anise, Black Pepper, and Allspice

Net weight is 60 grams, makes 20-24 servings or 3, 2 quarts pitchers  

Brewing Instructions: For individual serving- Place one teaspoon of Nantahala Chai in a tea ball or infuser, heat 8oz of water to 210 F or boiling, pour hot water in to container with tea, allow to steep for 5-10min (longer for a stronger flavor), sweeten to taste, we recommend local honey and a splash of milk or cream. 

For a 2 quart pitcheruse 2 &1/2 tablespoons of Nantahala Chai to 1quart of boiling water, the easiest way is to place the loose tea directly into the water in the pot and bring the water to a boil, as soon as the water reaches the boiling point turn off heat, stir the mixture to ensure everything is full incorporated, remove pot from the hot surface and allow it to cool to a safe handling temperature, after it has cooled place a fine mesh strainer over your pitcher, pour your tea into strainer so that the water and not the tea is flowing into the pitcher, top your pitcher off with an additional quart of water and sweeten to taste.