Indian Chai is enjoyed in cities and the smallest of villages, and is usually offered to every visitor to a home. In Northern India, where Chai is the beverage of choice, tiny tea stalls line the streets where all day long ''''chaiwallas'''' (tea vendors) brew and serve tea. While the Chai is boiled with milk, it is constantly stirred and poured by ladleful through the air.

Chai is usually brewed very strong with lots of sugar and milk and often concentrated. Traditional Indian Chai combines rich black tea that is boiled in milk, and flavored with local spices such as sweet cinnamon, sharp clove, penetrating cardamom, and occasionally black peppercorns, pungent ginger and hot red chilies, and sweetened with sugar. This spicy tea is brewed in a samovar-type vessel and is always served very hot. Hurried customers often pour a little Chai in the saucer to cool it before drinking.

Chai can be both calming and stimulating, encouraging both conversation and relaxation. Stash Green Chai Spice lends a modern twist to the traditional Chai by blending Lung Ching or Dragonwell Chinese green tea with cinnamon, whole cloves, cardamom, ginger root and sarsaparilla. The result is a flavorful and spicy tea that goes well with milk and sugar and may be enjoyed any time of the day.

Tip: For traditional Chai tea, brew with 7 ounces of water. Add 1 tablespoon of sugar and 1 ounce of milk (for a creamier drink use one ounce of canned evaporated milk).

Ingredients:
Blend of Lung Ching or Dragonwell Chinese green tea with cinnamon, whole cloves, cardamom, ginger root and sarsaparilla.

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