There are as many Chaï tea recipes as there are terroirs… For our Chaï tea, we have chosen the green and rolling landscapes of Rwanda where the tea is drunk full-bodied and readily flavored with spices. An ancestral recipe combining the power of African black tea with fine spices: ginger, cinnamon, cardamom, pink peppercorns and cloves. It can be prepared plain, as in India, infused with equal parts of boiling hot water and milk with prolonged cooking for one to two minutes and with sugar, or even the Iranian way, infused directly in boiling hot milk. Each culture has its own "secret" for manufacturing and preparing tea... find yours!