This loose leaf black tea creation is made of Indian spices sprinkled with ginger bits, clove, red peppercorns and cardamom pods.
Origin: Chinese and Sri Lanka teas. Blended in France. Looking for a decaf chai? Look under Herbal Teas for our Summit Tea Herbal Chai.
How to Steep: Quick method for an 8oz cup. In an 8 oz cup place 3 tsp of Summit Chai tea leaves in a tea filter. Pour 4 oz of hot boiling water over tea leaves and steep for 7 minutes; strain out tea leaves, sweeten as you like then add 4 oz of hot milk, or cold milk and ice for an iced latte. Experiment and adjust amounts to your liking. Read below for making a Summit Chai concentrate for serving multiple cups with ease.
Stove top method per 8 oz serving: Using 3 tsp of Summit Chai black tea, 1/2 cup of milk, and 1/2 cup of water bring all to a slow boil then turn heat off, place lid on pot and steep for 10 minutes. Strain leaves, add favorite sweetener and enjoy! This Stove Top method is especially aromatic simmering on the stove top during cold months of the year.
Note: Loose leaf tea leaves use up some of the original serving of hot water during the steeping process leaving you with a tad less liquid than you started with.
Make up teabags of Summit Chai using our Filter Bags. See under Teaware: Summit Tea Unbleached Drawstring Teabags. Measure out 3 teaspoons (or as you like it) of Summit Chai per teabag, make up multiple teabags, place in a covered jar or container ready for use when you feel like making your next cup. Cheers!
Next: How to make a Summit Tea Chai tea concentrate to have on hand for multiple cups or lattes as needed. Read on!
Summit Chai Concentrate
We’ve increased the tea portion for making a tea concentrate that comes in handy for making hot or iced chai lattes.
Enjoy your Summit Chai concentrate with milk in a 50:50 tea to milk ratio or as you like it.
Directions: To a 1 1/2 – 2 quart pot add 4 cups cold, good tasting water; bring to a slow boil. Add 3/4 cup (or 1.8 oz or 50 grams) of Summit Chai loose leaf black tea. Add 2 cinnamon sticks (2″-3″ each) and stir. Cover with a lid and turn heat off. Steep for 25-30 mins to allow the cinnamon sticks to release its flavor into your Summit Chai black tea leaves and herbs. When done steeping, over a 4 cup glass measuring cup or another pot, use a hand held sieve to strain out the tea leaves. You have just made a hot tea concentrate!
To this hot chai concentrate you may now stir in your sweetener of choice–try 4 oz of maple syrup or 1/2 cup demerara brown sugar or 1/2 cup dark brown sugar –just a few good options. How do you like to sweeten your chai? Let cool completely. Once cooled place in a clean squeeze bottle of your choice for easy use.
This will make approximately 3 3/4cups of Summit Chai black tea concentrate. The remaining liquid is used up in steeping the black tea leaves.
Refrigerate and pull out to use for making lattes as needed. When refrigerated this tea concentrate keep well for several days.
Note: this tea concentrate may “cloud” when placed in cold storage though your tea concentrate is still of good quality and flavor! Only its appearance is affected. Too much cinnamon for your taste? Use 1 cinnamon stick next time. Want to use a plant based milk? Yess please! Let your taste buds take you on a new discovery.
How do you make your cup of Summit Chai? We’d love to hear from you! Please share your comments, recipe notes and methods or reviews for others in our Summit Tea community to enjoy.