Merkaba Tea mandella chai, pumpkin Crewam Chai

Rich, warm, spicy & caffeine-free, this blend makes a fabulous Chai ~ prepare as you would traditional Chai....you might not taste any difference!
Designed to compliment milk and good enough to stand alone. Cinnamon, Cloves, Cardamom, and Organic Rooibos. Irresistible with a touch of honey.
Chai (pronounced as a single syllable and rhymes with 'pie') is the word for tea in many parts of the world. It is a centuries-old beverage which has
played an important role in many cultures.
With a few rolling boils, the brew obtains a wonderful golden color and full body flavor. The spices used vary from region to region and among
households in India. The most common are cardamom, cinnamon, ginger, cloves, and pepper. Indian chai produces a warming, soothing effect, acts as
a natural digestive aid and gives one a wonderful sense of well being. In the U.S., cloves and cinnamon are also commonly used, making this blend of
tea spices into a ready-to-drink concentrate. Elsewhere in the world, chai is traditionally served in a clay cup, which is usually discarded by the drinker.
Recently, these cups have become more refined with intricate designs and glazes.
Making Chai is easy! Pour 1/2 cup of boiling water over 1 tsp of Chai; let steep 5 mins for black tea or up to 3 mins for green tea, then add 1/2 cup of hot
milk or condensed milk for greater sweetness. Strain leaves & spices before drinking.
Another suggestion is to simmer 1 tsp of Chai with 1/2 cup milk & honey on stovetop. Gradually add 1/2 cup water. Strain leaves & spices before
drinking. Pouring over ice also makes a delicious Iced Chai!

Pumpkin flavor, creamy and spicy rich, warm and caffeine-free, this blend makes a fabulous Chai, prepare as you would traditional Chai.
Designed to compliment milk and good enough to stand alone. Makes a delectable desert drink. Try it with a touch of Bailey's Irish Cream for special
treat.
Chai (pronounced as a single syllable and rhymes with 'pie') is the word for tea in many parts of the world. It is a centuries-old beverage which has played
an important role in many cultures.
With a few rolling boils, the brew obtains a wonderful golden color and full body flavor. The spices used vary from region to region and among
households in India. The most common are cardamom, cinnamon, ginger, cloves, and pepper. Indian chai produces a warming, soothing effect, acts as a
natural digestive aid and gives one a wonderful sense of well being. In the U.S., cloves and cinnamon are also commonly used, making this blend of tea
spices into a ready-to-drink concentrate. Elsewhere in the world, chai is traditionally served in a clay cup, which is usually discarded by the drinker.
Recently, these cups have become more refined with intricate designs and glazes.
Making Chai is easy! Pour 1/2 cup of boiling water over 1 tsp of Chai; let steep 5 mins for black tea or up to 3 mins for green tea, then add 1/2 cup of hot
milk or condensed milk for greater sweetness. Strain leaves & spices before drinking.
Another suggestion is to simmer 1 tsp of Chai with 1/2 cup milk & honey on stovetop. Gradually add 1/2 cup water. Strain leaves & spices before drinking.
Pouring over ice also makes a delicious Iced Chai!