Tea Catcher “Classic” Masala/Chai is made from blending fine teas with fresh spice (unlike many commercial syrup based Chais available generally), including – Cinnamon, Ginger, Black Cardamom, Nutmeg, Mace, Star Anise, Bayleaf, Black Pepper, Green Cardamom, Cloves and Anise seeds.

In India and Nepal this traditional blend was made by reducing milk and water, and normally sugar.

In the west today it is often brewed with milk/sugar/honey (or soy, oat, almond “milks” etc- NB some alt, milks may “split” with the effect of the spices, not pretty but still fine to drink..!!). Similar to a latte but with tea and spices it is perfect as a winter warmer and digestive aid.

How best to prepare-

• Add slightly more milk, soy and/or water to a suitably sized saucepan and gently simmer to reduce to serving vessel (tea cup/pot) volume. The richness of the Chai will depend on the ratio of milk (or soy etc) to water. (Short of time..? try heating the milk in the microwave in a cup/pot then add brewed chai.(also easy to brew in a plunger-simple and easy to clean!))

• When ready add 1 heaped teaspoon per mug of The Tea Catcher Masala/Chai tea.

• Sugar can be added, if desired, at this stage; honey however is better added to each cup before drinking to preserve as much of its goodness as possible.

• Very gently simmer for 3-5 minutes depending on personal taste.

• Slowly strain leaves from liquid into your cup, mug or pre-warmed teapot.

• Drink hot and enjoy….!