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Home»Teas »Chai
100% Organic
Mate Chai
Chai
The Tao of Tea
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Flavor Profile:Full-bodied, herbaceous, spicy. Cool, refreshing taste. Ingredients:100% Organic Yerba Maté, 100% Organic Cardamom, 100% Organic Cloves, 100% Organic Cinnamon.Certified Organic by:Quality Assurance International (QAI)
Yerba Maté was discovered by the Guarani Indians, who believed it could cleanse and heal the spirit. Today millions enjoy it in South America. Maté is an evergreen plant of the holly family Ilex Paraguariensis. Research shows that Maté helps cope with stress and is beneficial for the nervous and immune systems. It contains vitamins, minerals, 15 amino acids and a high level of antioxidants. With the current popularity of Chai in the United States, many variations have evolved. This all organic blend is made with Maté, cloves, cinnamon and cardamom. Cool, refreshing taste.
Water Temp
°F (°C)
Quality of WaterQuantity of Leaf
(tsp / 8oz water)
Steep Time
(minutes)
Infusions
200°F (93°C)Best with Spring water14-61
Our Chai blends can be prepared in either of two different methods - steeping or the traditional boiling method. Mate Chai can also be infused and enjoyed using a traditional Mate Gourd and Bombilla.

For steeping, simply infuse one teaspoon of leaf/spices per 8 ounces of boiling or near boiling water and steep 4 to 6 minutes (the longer infusion time is needed if you wish to add milk). Add milk and sweetener and enjoy.

There are many recipes and styles for making traditional boiled chai. The method we like to use (with added instructions for sugar/dairy alternatives) follows:
Use one teaspoon of Mate Chai for eight ounces water. Bring to full boil for three minutes. Add whole milk (in ratio of 1/4 milk to 3/4 water), and let boil another two minutes. Strain and sweeten to taste.

When using alternatives to white or blond sugar: For jaggery or raw sugar, add it after the milk returns to a boil, stir, and allow it to dissolve before serving. (Jaggery and some raw sugars will separate the milk if added too early.) Honey - especially raw honey - should be added after the chai is completely finished or served with the chai and added to each cup to taste. You can use stevia in the same manner.
For soy or rice milk, do not allow it to return to boil. Remove from heat just as the leaf and spices began to recirculate to the top of the pan. Most soy and rice milks will separate when boiled.
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By the Ounce 25
Classic Size Tin (3.5 oz.) 75