Our tea is blended from leaves sourced from the most exclusive Assam tea gardens in India. Our whole spices are selected with the assistance of a distribution cooperative representing Indian growers. These spices are ground for use just as needed to allow maximum flavor and scent expression. We slowly steep these spices with a modest amount of cane sugar and with fresh herbs and ginger root sourced in local markets to build complexity before adding the tea. One delightful consequence of our approach is that each batch adopts subtle characteristics that allow drinkers to enjoy similar batch freshness (variability) to that which occurs when tea is prepared at home. While we deliver a very consistent experience, you customers would not find it natural for every single Aditi Chai cup to have identical taste.
"Authentic" is an important word at Aditi Chai. We present and share a genuine chai that is an honest expression of what we prefer to drink at home, and what our family has enjoyed for decades. While all of India may not drink this recipe on a daily basis, Aditi Chai could readily be served on any street corner or in a Prime Minister's or President's home with equally confident standing.
Why Masala Tea
There are many reasons that tea is the number one prepared food beverage in the world (number two overall following water!). Search with Google, Bing, Siri, Alexa, or Cortana to see why most people prefer tea. You'll learn that even the rarified group "millennials" prefers chai to coffee. You may need only a sip, a "cutting" (a half cup or glass), or perhaps even one full cup of Aditi Chai to understand why it may be considered the most regal of authentic masala teas.
How to prepare Aditi Chai
Aditi Chai is supplied as a concentrate meant to be mixed one-to-one with whole milk or alternatives. Traditionally (and perhaps even ideally), the Aditi Chai concentrate would be mixed with whole milk in a saucepan and brought to a rolling boil on the stovetop. In this instance, there may be a very delicate suggestion of cream (called "Malai") that can form on the top. You are almost expected to blow that cream away as you cool the tea to sipping so that you don't get it stuck in your mustache!
In a commercial settings, the blended masala tea can be heated through a traditional barista steamer, in a microwave, or on stovetop. There are also several commercially available electric milk frothers and steamers into which the entire mix can be added. We do not recommend attempting to create foam, nor do we recommend serving the tea with milk foam for a more authentic experience. In settings where multiple cups may be served on short order, you may place the chai/milk blend in a glass carafe on old fashioned coffee pot warmer. For even larger volumes, a percolator on warm setting can keep even more tea ready at a comfortable serving temperature for longer periods as food safety standards allow.
Non-dairy alternatives such as coconut, hemp, soy, rice and surprisingly "pea" milk are great alternatives to whole dairy milk. Again, we recommend versions with some fat for best flavor and buzz. Those who like their tea "strong and sweet" can choose to add one more tea-bag and a 1/2 to one teaspoon of sugar per service just as tea concentration is brought to boil.