Throughout December I will be serving The London Tea Club’s Masala Chai tea. This is an Assam black tea with cardamom, clove, cinnamon and bay leaf. It is grown by Heritage Tea in India with the tea from Dibrugarh and spices from Meghalaya and Arunachal Pradesh, it was harvested in 2018. All of the Heritage Tea small growers use chemical-free and pesticide-free methods creating quality, craft teas.
This Masala Chai is a collaborative creation of the Heritage Tea community. Founder Rajen Baruch and his son Ishan craft the black tea, and Rajen’s wife June creates the blend of spices grown by their smaller grower network.
The Masala chai will be prepared in advance of the groups as it best brewed on a stove. 2 heap teaspoons of tea and two cups of water are bought to the boil. Once booked 2 cups of whole milk are added and it’s brought to the boil again. Nut milks can be used too. Sugar can be added to taste.
Within the group we will quietly take tea together. I’ll gently warm and the cups with hot water first, emptying them into a bowl before serving the tea which we will savour in companionable silence. Paying attention to our senses, the visual, sounds, feel, smell and taste. I’ll then close the period of silence with a bell and we will discuss the practices and perhaps share another cup of tea together if that takes your fancy.