Vermont Chai
Vermont Chai – 30 cup jar
Roasted spices, maple soaked. Need we say more! An explosion of warm spices balanced carefully on a GFOP Assam.
This exquisite and high-grade black tea-leaf from Assam is full-bodied and rich in muscatel notes. Together with cardamom, cinnamon, ginger, star anise, and clove, it’s the King of Masala Chai. Rolling in sweet maple this blend will keep you coming back, every time.
GFOP = A grade of leaf, Golden Flowery Orange Pekoe.
Brewing Guide
Fill a saucepan with 250mls of milk (or a mix of milk and water). Soy milk is highly recommended. Bring the milk to a simmer. Once it's bubbling gently, turn the heat right down. Add 1 – 2 teaspoons of our 'Vermont Chai' Tea for every cup 250mls. Let the tea leaves steep in the milk for 2-4 minutes. Strain the leaves and add a dash of in honey if you like it a little sweeter.
Vermont Chai – 30 cup jar
Roasted spices, maple soaked. Need we say more! An explosion of warm spices balanced carefully on a GFOP Assam.
This exquisite and high-grade black tea-leaf from Assam is full-bodied and rich in muscatel notes. Together with cardamom, cinnamon, ginger, star anise, and clove, it’s the King of Masala Chai. Rolling in sweet maple this blend will keep you coming back, every time.
GFOP = A grade of leaf, Golden Flowery Orange Pekoe.
Brewing Guide
Fill a saucepan with 250mls of milk (or a mix of milk and water). Soy milk is highly recommended. Bring the milk to a simmer. Once it's bubbling gently, turn the heat right down. Add 1 – 2 teaspoons of our 'Vermont Chai' Tea for every cup 250mls. Let the tea leaves steep in the milk for 2-4 minutes. Strain the leaves and add a dash of in honey if you like it a little sweeter.
Vermont Chai – 30 cup jar
Roasted spices, maple soaked. Need we say more! An explosion of warm spices balanced carefully on a GFOP Assam.
This exquisite and high-grade black tea-leaf from Assam is full-bodied and rich in muscatel notes. Together with cardamom, cinnamon, ginger, star anise, and clove, it’s the King of Masala Chai. Rolling in sweet maple this blend will keep you coming back, every time.
GFOP = A grade of leaf, Golden Flowery Orange Pekoe.
Brewing Guide
Fill a saucepan with 250mls of milk (or a mix of milk and water). Soy milk is highly recommended. Bring the milk to a simmer. Once it's bubbling gently, turn the heat right down. Add 1 – 2 teaspoons of our 'Vermont Chai' Tea for every cup 250mls. Let the tea leaves steep in the milk for 2-4 minutes. Strain the leaves and add a dash of in honey if you like it a little sweeter.