Indian Spiced Chai Tea - Tea Bags

The Indian Spiced Chai Tea blend from English Tea Store is made from a premium black tea from Sri Lanka and is blended with cardamom, cloves, coriander, sweet cumin seeds, curry leaves, lemon grass, and rampe leaves. It is best enjoyed with milk and sugar to taste.

The word "chai" literally means tea. Often a lower quality tea is used to make chai as it is thought the spices will cover-up any deficiencies in the tea. We do not believe this and prefer to make our dry tea chai mix from real Indian spices and high-grown Ceylon tea. The quality of the tea elevates this chai to a new level. We recommend turning the bag of chai upside down a few times. The reason is that during transit the spices can settle at the bottom of the bag.

For the best brew, our Indian Spiced Chai should steep in water that has been brought to a rolling boil for 3-5 minutes. Tea bags are without strings or tags.

Available in 4 sizes (Please select from the options above):

• First time trying English Tea Store's Indian Spiced Chai Tea?

  Try our Sample Size of 5 teabags.
• Contents 25 tea bags pouch net weight 2.75 ounce
• Contents 50 tea bags pouch net weight 5.5 ounce
• Contents 500 tea bags pouch net weight 3.43 pounds

Caffeine content: Medium - This tea contains natural caffeine found in the L. Camellia Sinensis family. A cup of black tea steeped in boiled water for 5 minutes will contain between 27 to 35 milligrams of caffeine. An equal sized cup of coffee will contain between 80 - 100 milligrams of caffeine. Caffeine quickly becomes soluble in very hot water. If you wish to reduce the caffeine level in this tea, briefly rinsing the tea leaves in extremely hot water will reduce the caffeine content between 25-50% with only a minor effect on taste.

Antioxidant Content: High - polyphenols by dry weight. The longer you steep your tea the more polyphenols will be extracted. (Test results based on 5 minutes steeping time. Polyphenol percentages may fluctuate with lot, grade of tea, testing method, temperature of water and freshness of tea). More antioxidants are extracted from tea (L. Camellia Sinesis) the longer it is brewed. And the more tea is used, the greater the antioxidant benefit.