Chai detox tea has been widely used in India for centuries in Ayurvedic practice, which emphasizes all aspects of the human body and soul – from abstract aspects such as the soul to specific physical principles of body function.
The best way to prepare chai is by infusion, obtained by boiling spices in boiling water for 15 minutes. Let the mixture cool slightly, then strain and enjoy. Infusion better than steeping reveals the aromas of spices and unleashes calming properties. However, if you prefer steeped chai, go ahead!
Pour the spices with boiling water and let it steep for about 10 minutes – be careful, steeping for too long will make the drink very strong! Want a chai latte? Make your infusion with water and milk (or just with milk). You can also enhance the infusion with black tea and sugar.
Ingredients
Fennel, Ceylon cinnamon, ginger, cardamom, green anise.
Storage Conditions
Store in a dry and cool place.
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