Republic Chai® Full-Leaf
Choose Your Variety
Traveler's Tea - Rich imperial spices are combined with Northern Indian tea leaves to create a hearty, flavorful cup. Deliciously full-bodied when prepared traditionally (simmered with water, milk & honey).
Black Tea has less than half the amount of caffeine per cup than in a similar-sized cup of coffee. More about caffeine.
Steeping black tea is easy. Simply heat fresh, filtered water to a rolling boil. Then pour water over tea and steep for 3-5 minutes if using a tea bag or full-leaf.
Cinnamon, Assam and Darjeeling black tea, orange peel, ginger, coriander, cardamom seed, star anise, cloves and black pepper
Country of Origin
What our Citizens are saying about this great gift of the leaf...
Smells and tastes great!
High quality, not dusty, and not full of pieces you can't identify. I would caution to stick with the proper steeping time as it has a licorice taste when you let it steep too long.
Love the spicy tea flavor with just a bit of a peppery kick
When I make chai I don't just steep it. I boil it like they do in Indian restaurants. This turns out the best chai that I have experienced. For those who want to try, here are the proportions (a thick bottomed pot is better): 2 cups whole milk, 2 cups water, just under 1/4 cup tea. Bring to a boil slowly (scalded burnt milk is nasty) once you reach a boil let it simmer for 10 more minutes. Add the same amount of sugar as tea. Strain and enjoy. Sometimes I add a bit of water (up to half a cup) if it's too strong. If there are left overs I store in a glass jar, and reheat the next day. It takes around 25 minutes total, but everyone who tries it is WOWED!
This chai tea was just spicy enough and so very flavorful! I love it! Some chai teas are tooooo spicy but this one lets all the spices have their own spotlight ... nothing is overpowering.
I love the pepper. It leaves a nice little "kicker" in the back of your throat without overpowering the other spices. The other spices are nicely balanced.