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Murchie's Ginger Chai Masala is a spicy blend of ground spices to kick up your tea: lots of invigorating ginger and other spices that warm you from the inside out. The ground spices will disperse right into the tea, giving a very rich, strong cup.Sorry, sold out.
Contains: Ginger, Cinnamon, Cloves, Cardamom, Allspice, White Pepper, Nutmeg
Steep approximately 4 parts tea (strong black teas are recommended: Ceylon Fannings, Best Ceylon or 1894 Select Orange Pekoe) with 1 part Ginger Chai Masala. For one serving, mix 1 teaspoon of Murchie’s Tea (strong black tea is best) and ¼ teaspoon of Ginger Chai Masala. Steep in 6-8oz boiling water for 3-4 minutes. Strain and add milk and honey or sugar to taste.
This is a great tasting chai (I did make a little change to the instructions by adding a little milk during the boil and steep time then adding a little more milk and sugar to my tastes after it was done). The spices are fresh, it is not too peppery like some, and the blend is great. I'm already about halfway through it after just a couple of months.Posted on 2021-04-23
I have become addicted to making my own chai tea using a masala mix and I have purchased several brands of the powder. This blend is fabulous! The spices are rich and fresh and make for a tasty comforting drink. It's a smoother blend, not peppery (you can always add a little pepper if you miss the kick). It is also amazing as a nighttime drink with just the milk and no tea. The biggest mistake people make with the powders is not realizing a little goes a long way. If it tastes overwhelming, thin it down with some plain tea and add a little more sweetener. I don't follow the instructions they have listed here. The spices in chai are fat-soluble so you will get a better flavor if you use some whole milk or nut milk or even a small sliver of coconut oil as part of the steeping process. Instead of starting with just water, I will substitute a small portion with whole milk or nut milk (a 3 or 4-1 ratio) or add a tablespoon of powdered whole milk. If you don't want to add the milk now, you can include a sliver of coconut oil to help pull out the flavors. Use the same proportions as in the brewing guide. Bring the liquid to a boil. Add the spice. The liquid will quickly return to a full boil - then take the pan off the burner, add the tea leaves and let it cool for 3-4 minutes. Strain the mixture into a cup, add sweetener and whatever additional milk as desired, and drink. I like the smoother taste of the tea with this method. I will also make a liquor that I can add to any tea. Bring 8 oz of water to a full boil. Add 1 to 2 teaspoons of masala spice plus a sliver of coconut oil. Let it boil for 15-20 seconds, remove from heat and let cool for at least 5 minutes. Strain and store for later use. This lets me have an instant treat by adding the mixture to any leftover tea (I have done this with herbal teas as well as black teas - and yes, some work better than others). If you don't have the time but are desperate for the flavor of chai, you can add a scant 1/4 teaspoon of spice directly to your freshly poured 8-12 oz of strong hot tea. It doesn't taste as smooth and you definitely don't want to drink that last mouthful where the spice has accumulated in the bottom of your cup. But - it works in a pinch.Posted on 2021-03-04
Just got this yesterday! Made a chai according to the instructions (I just used milk, no sugar or honey) and it is delicious! Definitely will be purchasing again!!Posted on 2017-02-02
You're reviewing: Ginger Chai Masala
Tea and coffee tasting is a very individual, multi-dimensional experience: one person’s perfect cup can be too strong or weak, too brisk or watery for the next person. At Murchie’s, we believe that the best tea or coffee is the one that YOU like the best! We use the following flavour profile guides to help compare our teas and coffees within a relative scale.
This rating method indicates the strength of flavour each tea has when brewed according to our brewing guide.
|Light/Delicate: Very light in colour and delicate in flavour|
|Medium: Medium-light cup with slightly fuller cup|
|Medium-Strong: Medium-dark cup, medium body, and full flavour without harshness|
|Strong: Full body, rich cup, takes milk well|
|Very Strong: Rich, dark cup with very full, strong flavour and briskness|
We rate the flavour properties of our coffees along two dimensions: roast and body.
Roast is simply a result of how long and how hot the beans have been roasted, which can be seen in the colour of the finished bean, and typically results in general flavour traits:
|Light Roast||More acidity, brightness and a slight pucker|
|Medium Roast||Slightly richer flavours, some acidity, enhanced creaminess|
|Dark Roast||Distinctive roasted flavour, sometimes notes of toasted sugar or charcoal|
Body is the term used to describe how the brewed coffee feels in your mouth:
|Light Body||Easy to drink with little lingering flavour, ‘thin’ or ‘clean’ feeling on the palate|
|Medium Body||Heavier, creamier mouth-feel with more lingering flavour|
|Full Body||Rich, full-mouth feeling: hits all of the palate and lingers|
Different types of teas should be brewed according to certain times and water temperatures to bring out their best flavours. Use this guide as a starting point, and then experiment until you find the perfect brewing method for your favourite tea.
Based on approximately one level teaspoon (2.5g) of loose tea or one tea bag per 6-8 ounce (180-240ml) cup. For stronger flavour, add more tea. Brewing for longer may increase the strength of the tea, but will likely also cause bitterness.
Brew times shown in minutes.
The simplest methods for brewing coffee are drip coffee, pour over and French press. These guidelines are a starting point; modify the ratio of coffee to water, the grind, and brewing time to your taste. If your coffee is not strong enough, increase the proportion of coffee per cup of water, grind the beans finer, or allow them to brew longer – or any combination of these factors. If your coffee is too strong, simply do the opposite.
Drip coffee or pour over method: hot water is gradually poured over coffee grounds and slowly drips through