TYPE: SPICED BLACK TEA
Dark and hearty black teas with nuanced notes of leather, smoke and bourbon are combined with aromatic spices and wild cherry bark for a refined take on the National Drink of India. Fully caffeinated, this tea is best mid-morning or after, or anytime you feel like treating yourself. While it was made to be enjoyed with or without milk and sugar, it is begging to be doctored up—'tis the season after all.
2.7 oz (75g) loose tea (20 servings)
2nd flush Assam, Keemun Hao Ya A, Cinnamon, Ginger, Wild Cherry Bark, Clove, Star Anise, Madagascar Vanilla extract
Hot: We recommend using one tablespoon (6 grams), of dry tea leaves per 8-10 oz water just off boil. Pour water directly over tea leaves and allow to steep for 5 minutes. Add 1 teaspoon sugar and warmed dairy (top with freshly grated cinnamon and nutmeg if you're living it up).
Cold: Steep per hot tea suggestions and allow to cool. Pour over ice.