River Valley Chai

Edmonton is home to the largest stretch of connected urban parkland in North America. This tea blend celebrated the YEG river valley with warming spices of cinnamon, cardamom  & ginger root on base of golden tippy orange pekoe Assam tea from Gingia tea estate. 

Blenders Notes: A chai with cardamom-forward flavour, followed by sweet cinnamon and lingering ginger.  The dry blend smells of menthol-like aromas of freshly cracked cardamom. The infused cup gives off a strong cinnamon smell. Brewed black, this blend is robust and astringent, some may want to sweeten to taste.  To make this chai boiled in a pot with milk,  simmer 300mL of water with 2 tsp or 6g of tea for 8 min. Slowly add in 250mL of milk and heat on medium for another 8 min without boiling. Strain into a mug and sweeten to taste. Up to 1 tsp of sugar is recommended.   

This blend replaces the old 'Himalayan Chai'

ingredients: black tea, cinnamon, cardamom, ginger