Chai Naturally Spiced Black Tea 1 lb: K

This is Frontier's nitrogen-flushed double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Chai tea is a delightful blend of herbs, spices and fine black teas. Chai refers to black tea that is brewed with milk and aromatic spices, giving it a very distinctive taste. Chai tea is usually generously sweetened; try adding a pinch of cinnamon or a dash of vanilla; try serving it cold. Chai is often brewed as a decoction, that is, bolied in the tea water, then mixed with milk, sweetener and strained. The major Black Tea types, from the traditional black tea evergeen (Camellia sinensis), classified according to processing method, include: fermented, or black, tea, producing an amber-coloured, full-flavoured beverage without bitterness; semi-fermented, or oolong, producing a slightly bitter, light brownish-green liquid; and unfermented, or green, tea, resulting in a mild, slightly bitter, pale greenish-yellow beverage. Tea contains only four calories per cup when consumed without added ingredients but is a source of several B-complex vitamins, including B2 and nicotinic acid. Caffeine is responsible for tea's stimulating effect. Flavour is produced by volatile oils, and astringency and colour by tannin. Teas are classified according to region of origin, as in China, Ceylon, Japanese, Indonesian, and African tea, or by smaller district, as in Darjeeling, Assam, and Nilgris from India, Uva and Dimbula from Sri Lanka, Keemun from Chi-men in China's Anhwei Province, and Enshu from Japan. Teas are also classified by the size of the processed leaf. Traditional operations result in larger leafy grades and smaller broken grades. The leafy grades are flowery pekoe (FP), orange pekoe (OP), pekoe (P), pekoe souchong (PS), and souchong (S). BOP=Broken Orange pekoe; FOP=Flowery Orange Pekoe; TGFOP=Tippy Golden Flowery Orange Pekoe; FTGFOP=Finest Tippy Golden Flowery Orange Pekoe.