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  • Masala Chai - She Fang Boutique Tea
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Cultivar: Assamica hybrid

Altitude: 100m

Harvest: Summer

Grade: Traditional, lovely, spicy

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  • Inside Story

    In the far north east corner of India lies Assam and it's plantations scattered along the Brahmaputra River which starts in Tibet. The river valley receives more rainfall per annum than any other location on earth. Teas from here are known for their depth of flavour, heaviness and maltiness. The grade of this Assam is Flowery Broken Orange Pekoe, which means broken leaf – an excellent grade for making Masala Chai or Spice Chai.

  • India, Assam, Charaideo district, Sonari town, Mangalam Tea Estate

  • Ambience

    Leaf: Deep brown and coppery leaf with an abundance of golden tips, releasing an aroma of earth, spice and malt, mixed together with real pieces of great quality spices such as cardamom, cinnamon, ginger, cloves and black pepper.
    Infused leaf: Infused leaf is coppery-brown, very earthy in aroma with a tiny hint of citrus and spices.
    Liquor: Fully made Masala Chai is made with milk and sugar (or honey). Full bodied, rich and spicy, sweet liquid, very malty in taste with notes of biscuits and spice and a very spicy after-taste.
    Malty, spicy, milky and SWEEEET! The Ultimate treat!