Blender’s Notes Yogi Chai:
What is Chai? The name “chai” is actually the Hindi word for “tea”, which was derived from “cha”, the Chinese word for “tea”. In this case, the Hindi term chai means a mix of spices steeped into a tea-like beverage. Chai (pronounced as a single syllable and rhymes with ‘pie’) is the word for tea in many parts of the world. It is a centuries-old beverage which has played an important role in many cultures.
This version of chai contains a wonderful combination of traditional premium high-quality teas from Sri Lankan – Ceylon Black, Chinese – Keemun Black, African Black and an India – Assam Black blended to perfection. With that we added only Five more ingredients to ensure that we were adding the proper spice to help touch your Doshas. In Aryurvedic medicine – each person is comprised of three Doshas – Kapha, Pitta or Vata – and this chai blend will stimulate these three areas.
In this blend of Black Tea we simply combined together simple spices of Peppercorns, Cloves, Cardamon, Cinnamon and Ginger. As you can see below…how these will effect the Doshas of your being. This combination of spices can be steeped all day giving you a flavorful and full bodied cup of chai. We recommend you go for 30 minutes minimu. Plus it tastes great with milk and sweetener. Enjoy.
Features Yogi Chai:
- Leaves can be infused twice (Double the tea for same price!)
- Robust Blend making a nice colour and strong flavor
- Rich and Full Bodied ~ Can be Long Steeped for Astringency – at least 30 minutes
- Dark Dark Colour Cup of Tea
- Full of natural antioxidants and Flavor ~ Energy Producer ~ Works on your Doshas
- Sample Size ~ 1 oz will make 8-10 16 oz teas
- Sealed Bag ~ 6 oz will make 48-60 16 oz teas
- Iced Tea ~ Always Double the amount of Tea for the same size cup!
- Per Serving ~ 1 tsp per 6 oz of H2O
- Caffeine: Medium
Ingredients: Steep Me Proprietary Organic and Wildcrafted blend of premium high-quality teas from Sri Lanka China, Africa and India with Green Cardamom Pods, Ceylon Cinnamon Chips, Ginger Pieces, Rainbow Peppercorns and Rubbed Cloves.
Making Chai for your Dosha’s…..https://theherbalacademy.com/perfect-cup-of-chai/
The Perfect Cup of Chai for Your Dosha
Chai for Vata
Ginger, cardamom, and cinnamon are particularly balancing to vata because they possess a combination of sweet and spicy tastes. Clove and black peppercorn are fine for vata, but as they are both quite pungent (meaning hot and/or purifying), it is best not to overdo these spices. Vata types may want to use the lesser amounts of these spices. For vata, you may also want to use a little less black tea, as vata types tend to have fragile and easily stimulated nervous systems. For a very sensitive vata, they could even forgo the tea entirely and turn this into a sweet, spiced milk.
Chai for Pitta
Chai is overall warming in nature, which may aggravate pitta. However, the cool, sweet nature of the milk does help reduce the heat of the tea and spices. Also, since maple syrup is a little cooler than honey, pitta types may want to sweeten with maple syrup. Other ways to make a perfect cup of chai for pitta dosha are to decrease the cloves and black peppercorns and to add a teaspoon of fennel seeds. Fennel is cool, sweet, and pacifying to pitta dosha. Pittas can also add a splash of rosewater in their mug to finish, or a pinch of saffron to be really fancy. These ingredients have a very calming, cooling effect on pitta dosha.
Chai for Kapha
Unlike vata and pitta, kaphas thrive with increased heat and stimulation. Kapha’s cool, heavy, slow nature benefits from hot spices. Kapha types can use the maximum amount of all the spices in this recipe and would be fine to use the full 3 tablespoons of black tea. Kapha would also do well to use a little less milk and honey, as those ingredients are both sweet, and thus increase kapha dosha. Milk, in particular, is a very kapha-increasing food. Almond milk would be a better choice, particularly for someone with a very strong kapha constitution or someone experiencing a head cold with excess mucus.