9 Spice Honey Fresh Chai

9 Spice Honey Fresh Chai

$42.50

Melding honeyed ground spices, Ahinsa Estate Ceylon black tea & mature ginger. Crafted in Melbourne, this blend illustrates a robust yet smooth balance sourced by its fragments of flavour.

Aromatic, Spicy, Balanced

Honey, Black Tea, Mature Ginger, Spices

Gluten Free, Dairy Free

Size

Quantity

$50.00 Away from free shipping

Free standard shipping

Ingredients

Fresh Ginger

Premium mature ginger root is organically grown and freshly hand-processed in Australia, offering potent spice characters, invigorating aromatics and therapeutic properties.

All spice

Made from premium berries of the tropical Pimenta dioica tree in South America, this seasoning is freshly harvested and ground, ensuring richer flavour and potency of anti-inflammatory properties. A versatile staple, it offers vibrant woody and clove-like characters.

Honey

Pure and raw honey produced by Australia’s nectar of flowers. Extracted at low temperature, the flavour and colours are created from the honeycomb, of which it is gathered. This mixture shapes the natural sweetness of our blends whilst being a source of health benefits.

Black tea

Referred to as ‘Red tea’ in China, a description of the colour of the liquid. In contrast, the English term ‘black tea’ refers to the colour of the oxidized leaves. Black tea is considered to be fully oxidised, although there is still a range of oxidation possible in manufacturing black tea.

Watch Steps

Watch and follow along with our step by step footage for a curated experiences.

Step 1: Weigh & Prepare

Step 2: Whisk

Step 3: Heat & Texture

Step 4: Serve

Watch Video

Infusion Guide with Notes

notes and tips

- Fresh Chai
- Scoop
- Whisk
- Jug
- Strainer
- Scales
- Steam wand
- Cup/Glass

notes and tips

- Pre-weigh Honey Fresh Chai and your chosen milk. The ratio is 10 g of chai for every 100 mL of milk. A standard cup equates to 20 g chai (1 tablespoon) and 200 mL milk.

notes and tips

- Pour milk into a steam jug or saucepan before adding the Fresh Chai. Whisk the chai into the cold milk vigorously until the ingredients are dispersed and the colour has slighty transformed. Note: Please do not add hot water at this stage.

notes and tips

- Steam Wand method: Steam until your chai reaches 65°C. To create a silky texture place tip of steam wand just left of centre so milk spins in a circular motion - this will ensure a creamy mouthfeel is achieved. Stovetop method: Continuously stir until your chai reaches 65°C. If you don't have a thermometer small simmering bubbles will be an indication of the correct temperature. Please do not boil.