In the upper northwest regions of India, up in the Kashmir area, a traditional form of masala chai (literally Hindi for "spiced tea") is made with green tea, and cooler spices than traditional masala. While most use cardamom, ginger, cinnamon, clove, and black pepper, this variety uses no clove, less pepper and cinnamon, more cardamom, and cooler herbs/spices like lemongrass, anise, and peppermint.
It comes out much cooler than a traditional black masala chai, and refreshes the pallette as you drink. We recommend it with a little sugar to help pop the flavor.
Jade Emperor — Traditional Green Tea Masala Chai
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- Use 20g (≈3 tbsp) of leaf per ½ liter (≈17 oz).
- Steep 7+ minutes in a mix of ¼ liter (≈8 oz) 75°C/175°F) water and ¼ liter (≈8 oz) hot milk (we recommend whole milk)
- Strain leaves, add sugar if you like (1 tsp usually does it for this one), and enjoy!
