Smoked Chai

Chai with a campfire in it.

Black tea blended with ginger, cloves, cinnamon, cardamom and black pepper, with an earthy, smoky finish that feels like sitting by the fire with a mug in your hands. Brew it strong, stir in a little maple syrup, and top it with steamed milk for a smoky chai latte.

The smoke comes from Lapsang Souchong, a pine-smoked black tea in the blend.

Flavor notes: smoky, warm spice, ginger, peppery finish
Ingredients: black tea, ginger, cloves, cinnamon, cardamom, black pepper, organic natural flavoring
Allergens: made in a facility that handles tree nuts.
Caffeine: high (still less than a cup of coffee)

How to Brew

• Hot: Steep 3 to 5 g (about 1 heaping teaspoon) in 8 oz of 195°F water for 2 to 3 minutes. Add milk and sweetener if you like.
• Iced: Steep 2 heaping teaspoons (about 8 g) in 5 oz of 195°F water for 2 to 3 minutes, then strain into a 16 oz cup filled with ice.

Sizes

Sampler (15 g, about 4 cups) · Box (40 g, about 10 cups) · Pouch (113 g, about 28 cups)

Storage

Up to 24 months in an airtight, light-safe container.

Box Packaging

Paperboard box (recyclable where paper is accepted) and a corn-based PLA inner pouch, compostable in industrial composting facilities (not available in every area, and not for backyard compost).

Questions

Where does the smoky flavor come from?
Part of the black tea in the blend is Lapsang Souchong, which is smoked over pine.

Does it have caffeine?
Yes. It's a black tea with high caffeine, still less than a cup of coffee.

How many cups does each size make?
About 4 (sampler), 10 (box), and 28 (pouch). Lighter or stronger, that's 3 to 5, 8 to 13, or 22 to 37 cups.