Laoshan Village Chai

  • Laoshan Village Chai - click to enlarge
  • Laoshan Village Chai - click to enlarge
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    No Longer Available

    As part of our big move to China, this blend has been discontinued. Want to reblend this yourself? Check out the full recipe!

    A decadent and perfectly balanced Chai built on the chocolatey foundation of hand picked Laoshan Black, and laced with saffron for an extra richness. . . .

    Chai is a wonderful thing.  When the spices and tea are just right, there is something alchemical about the flavors with or without milk and honey.  We set out to build a better chai, starting with the tea.  We use our chocolatey, malty Laoshan Village black tea as the base, and build up from there with traditional additions like cardamom, ginger, cinnamon, and peppercorn.  To make the perfect winter blend, we bring out the sweetness of Laoshan Black with tulsi or holy basil, and complement with thai ginger and clove for a gingerbread-like dessert tea.

    The result is a perfectly balanced, rich and deeply warming chai. The sweetness is enhanced and drawn out by the fennel, coriander and saffron. The warm spice is enhanced by clove, ginger, thai ginger and peppercorn.  This chai formulation is the result of constant work since March of 2012 at Verdant Labs field testing and bringing in restauranteurs, baristas, and tea experts from around Minneapolis to come upon what we consider the perfect chai. Now served by the highest caliber coffee shops in Minneapolis, our chai is an achievement we hope you enjoy as much as we have.  Enjoy plain, or wih a touch of warm milk and honey.

    Ingredients: Laoshan Black from the He Family Farm, tulsi*, cinnamon*, ginger*, galangal*, fennel*, peppercorn*, vanilla bean*, saffron*, goji berries*, clove*, elderberry*

    *all organic certified spices and herbs

    Gift Tin Packaging example below

    Date of Picking:Autumn 2011

    Location of Picking:He Family Farm, Laoshan Village, Shandong Province

    What Was Picked:Young leaf material with buds, wilted in bamboo baskets, fully oxidized, dried over a carefully tended wood fire and curled.

    Sourcing Agent(s):David Duckler drank this tea with the He family after spending months in Laoshan Village on a tea research grant.

    Western Brewing: Use one tablespoon of leaves per cup of water.  Steep in a brew basket or loose in a pot to give the leaves plenty of room to expand.  If possible avoid tea balls or paper filter bags.  Steep for 4 minutes with filtered boiling water and remove leaves or pour off water.  If desired, add a bit of honey and warm milk.

    Stovetop Chai:  Add one Tablespoon of leaves per cup of warm water.  Bring to a gentle boil.  Add cold milk to taste (usually about 1/3 cup milk per cup of water), reboil, stir in honey and strain off to serve.

    We recommend almond milk and buckwheat honey.

    Iced Tea (Cold Brewing)
    Use about 4 grams of tea for every 12oz of water.  Combine with room temperature water in a covered vessel and refrigerate for 8-12 hours.  Enjoy!

    Iced Tea (Flash Chilled)
    Use 1TB (5 grams) of tea in a 6-8oz vessel.  Steep for 1 minute with filtered boiled water.  Fill a martini shaker (or equivalent) with ice, then add brewed tea and shake until well-chilled (usually 10-30 seconds). Pour out through martini-shaker top over fresh ice in a new glass and serve.

    An Afternoon in Laoshan Village

    "Hear the story of how we came to meet the incredible farmers producing Laoshan Black...

    Making Concentrated Tea for Summer Drinks

    "Get tips on summer drink concoctions...

    Meet Our Partners: The He Family

    "The He Family (pronounced Hə / “huh”) is our oldest partner – our first friends in tea....

    True Family Farming
    Real Partnerships
    Sustainably Cultivated
    Chemical Free
    Gluten Free