Ingredients from: India / Kenya
Region(s): Assam Kerala / Nandi Highlands
Shipping Port(s): Calcutta Haldia Cochin / Mombasa
Seasonality: 2nd flush (June growth) / Seasonal quality (Jan – Feb. growth)
Grade Composition(s): BOP (Broken Orange Pekoe) / BP1 (Broken Pekoe #1)
Growing Altitudes: 500 – 6500 feet above sea level
Manufacture Type(s): Tea : CTC (Cut, Torn and Curled)
Cup Characteristics: Full bodied tea enhances South Indian masala spices. The finish has cardamom notes peeking out from lively ginger. Superb with milk and sugar.
Infusion: Bright and coppery with golden highlights.
Pairing Suggestions: Aged cheddar, Camembert or brie, Dark chocolate, Indian foods of all descriptions.
Luxury Ingredients: Black tea, Ginger, Cinnamon, Cardamom, Black & White pepper, Clove, and Nutmeg.
Caffeine Content: Medium
The ancient city of Cochin is one of Southern India‟s most important. It is for this reason that the city is sometimes referred to as the Gateway of Southern India. Throughout the centuries, the city, which is situated in the state of Kerala, came under the rule of many different masters. First came the exotically named Zamorin of Kozhikode (Calicut). It is believed however that the name of the city derives from the Chinese word “kochi”, given to the city by its next ruler, the great Kublai Khan.
Cochin however first came to prominence during the rule of the Portuguese around 1530. Their empire at the time was one of the world‟s most powerful and under their tenure Cochin developed into a very prosperous trading centre. After the Portuguese came Dutch rule in the mid-17th century, followed by the British, and finally, after Indian independence, Indian rule.
One can imagine that is because of this mix of cultures that Cochin subsequently became famous for a mixture of its own, Cochin Masala – a mixture of coconut, ground red chilies, dal, coriander, and turmeric. Cochin Masala is a cooking staple in Southern India and is used to flavor curries of all sorts. It is with high regard for the long history of this ancient city that we present this wonderful chai, one of India‟s most popular beverages. Traditionally this chai would be brewed using milk instead of water. The same effect however, can be created by brewing your tea in the usual fashion and adding warm milk. Brew yourself a cup and be spiritually transported to old Cochin – truly superb tea.
Hot tea brewing method: Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 single serve packet for each 7-9oz/200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 5-10 minutes (for true „chayee chayee‟ steep at least 7 minutes). While the tea is brewing prepare your cup to receive the chai – put 2 teaspoons of sugar in the cup and add milk (about 20%) of the cup‟s volume. When the chai is ready – pour into your cup.
Iced tea brewing method (Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea, 6 tea bags or 6 Q3 single serve packets into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 7 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the tea or removing the tea bags. Add ice, milk and top-up the pitcher with cold water. Garnish and sweeten to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
Iced tea brewing method (Individual Serving): Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 single serve packet into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 7 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the
tea or removing the bags. Not all of the tea will fit, allowing for approximately an additional ½ serving. Add milk and sweeten to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
ANTIOXIDANT BENEFIT: More antioxidants are extracted from tea (L. Camellia Sinesis), or rooibos (Asphalatus Linearis), the longer it is brewed….and the more tea or rooibos that is used, the greater the antioxidant benefit.
Ideal Brewing Temperature: 100ºC/212ºF. Minimum Brewing Temperature: 90ºC/194ºF.