80g/ Various dry tea mixtures
|INDIAN MASALA CHAI: 75g
(Hindi: Mixed spice tea)
is a flavoured tea beverage made by brewing black tea with a mixture of aromatic and warming Indian spices and herbs.
The cultivation and brewing of tea in India has a long history of applications in traditional systems of medicine and for consumption.
Tea was perhaps better known as "Soma" in ancient Indian mythology.
Ingredients: Black tea, cardamom, anise, cinnamon, ginger, clove, fennel, black pepper, Himalayan crystal salt
Preparation: For a pot provide 2-3 teaspoons Indian Masala Chai in cold water and heat: Simmer for 7 to 10 minutes. The longer you brew the tea the more intense the flavor will be. Add shortly before drinking about 200ml milk / soya or rice milk, and boil it. Those who prefer it gentler take more milk for those who like it harder take less milk.
Sweeten with honey or jaggary...
KAHWAH KASHMIRI CHAI: 80g
is a traditional green tea preparation consumed in Afghanistan, northern Pakistan, some regions of Central Asia as well as the Kashmir Valley...
Kashimiris believe that the aromatic traditional drink "kehwa" dates back to times immemorial and has been a part of local consumtion for ages. ...trace the origins of the drink to the Yarkand Valley in the Xinjiang area (with Kashmir, was part of the Kushan Empire during the 1st and 2nd centuries AD).
Ingredients: Almonds, gundpowder/green tea, rose petals, cardamom, cinnamon, cloves. (from controlled organic cultivation)
Preparation: Pour 3-4 tsp Kashmiri Chai in a teapot with hot water at 95 ° C and close the lid. Infuse for 4-5 minutes. Infuse little shorter than too long. Our advise: don´t sweaten the tea to much, it emphasizes the aroma of the roses.
ROOIBOS BUSH TEA (100% OHNE TEEIN): 65g
is usually from a small area in the region of South Africa. Traditionally the local people climbed the mountains and cut the fine needle-like leaves into hessian bags and brought them down the steep slopes. The leaves were then chopped wih axes and bruised with hammers before being left to dry in the sun.
Ingredients: Rooibos / red bush - aspalathus linearis
Preparation: Pour 3-4 tsp in a teapot with hot water at 100 ° C and close the lid. Infuse for 4,5 - 5,5 minutes.
|- Origin:||Germany, Berlin|
|- Dimensions / Unit:||Ø 5.0cm I H: 9.0cm / 1 piece|
|- Capacity:||65g / 75g/ 80g (depending on mixture)|
|- Alcohol by volume:||-|