Pink Chai Tea - Loose Leaf

Pink Chai Tea is a green tea chai variation based on the traditional Kashmiri Pink Chai. Full of wonderful cardamom and spice flavour with great depth of taste from the gunpowder green tea and a lovely pink hue when infused. This is a really, warming, delicious chai, and it makes a spectacular pink chai latte too! 

While the traditional method of making Kashmiri Chai involves using baking soda and cold water to change the acidity of the tea, thus turning it pink, we have changed this step by using hibiscus to give the instant pink colour. This reduces the time required to make it, which really helps in food service environments. Apart from that, all the other ingredients are the same as you would expect in a Kashmiri chai.

Kashmiri Chai, also known as Noon Chai or Sheer Chai, originates from the region of Kashmir and has been enjoyed as a warming beverage for centuries. 

How to make a Pink Chai Latte 

Servings: 1

1. Shake the opened Jenier Pink Chai Tea pouch to ensure the even distribution of any settled spices.
2. Using a single measure tea spoon and paper tea filters, take 2 spoonfuls and place the tea into the paper Size 2 T-filter.
3. Place the filter & tea into a latte glass. This is the measure we use, but if you think that for any cup you will need to double the amount of tea blend you would normally use for that cup or teapot.
4. Pour fresh, filtered, boiling water into the glass. You are going to create a concentrate, so you do not want to fill the glass up. Fill the glass halfway, just above the handle. You will need to account for the tea leaves, etc. absorbing the water too.
5. Leave to infuse for around 6 minutes.
6. Remove the t-filter, but gently squeeze as much liquid out as you can before you do.
7. At this point, it makes sense to add any sweetener you may wish to add, such as sugar, honey, or maple syrup.
8. Stir until dissolved
9. Add hot (but not boiling) milk* very slowly in small amounts, stirring quite vigorously as you pour to the tea liquor.
10. If making a latte, add the milk froth to the top of the glass.
11. For a traditional look, decorate with some crushed nuts, such as almonds or pistachios. 

* Take care at this point, Hibiscus can cause the milk to curdle and separate if added too quickly or is too hot.