COCHIN MASALA CHAI

Category: (CI SP): Chai Tea, Specialty

Variety: Black tea blend and spices

Grade: BP (Broken Pekoe)

Manufactured in: Canada

Ingredients from: India / Kenya

Region(s): Assam / Nandi

Manufacture Type(s): 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.

INFORMATION:

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 portion pack 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.

Food Use Suggestions: a) make a chai concentrate and refrigerate it. When the need arises make add to a tall glass of milk.

b) Make a concentrate blend with some syrup and create an ice cream topping.

c) Use it as a marinade for spicy fish dishes