Masala Chai - Nepal

Ingredients: mace, nutmeg, cinnamon, black cardamom, cloves, green cardamom, black pepper, dry ginger, star anise, white pepper, bay leaf and Nepali Tea. Recipe: Heat one teaspoon of Masala Chai to ½ cup of milk & desired amount of honey to sweeten in saucepan. Add ½ cup of water slowly. Strain and serve. Can be iced as well. Bag is 125g (4.4oz) serving over 60+ cups (355mL, 12fl oz) of TeaWe encourage tea heads to enjoy playful exploration with tea preparation and Life! Steeping Instructions: COLD STEEPING: Using the proper ratios as you would to make hot tea (Remember Titw's standard cup size is 12fl oz (354.88ml)). Placing both tea and water (not hot) in a glass or porcelain lidded container (Cover that vessel to keep minerals in!). Refrigerate. With first steep tea taste every 6-12 hours; second steeped tea or more, taste second day to a month (checking now and again for your favorite flavor). Remember to strain tea once favorite flavor is tasted :-P MASALA CHIA CHILLED: Steep