Typhoo Delicious Masala Tea Bags Enriched with Cardamom, Nutmeg, Clove & Cinnamon, 25 Tea Bags – Fast Shipping to USA & Canada

From the Manufacturer
Envision the comforting embrace of your grandmother?s kitchen encapsulated in a cup of tea. Savor your infusion enhanced with cardamom, nutmeg, clove, and cinnamon.

**Tea Mix Recipe:**
**Indian Masala Chai (Typhoo Classic Tea)**
**Ingredients:**
– 3 Typhoo Classic Tea bags
– 4 cups of water
– 1/3 inch cinnamon stick
– 1 inch piece of ginger root, sliced into 4 pieces
– 1/2 tsp cardamom seeds
– 1/2 tsp black peppercorns
– 1/2 tsp whole cloves
– 1 tsp whole coriander seeds
– 1 cup milk
– Honey or sweetener to taste

**Instructions:**
Bring the water to a boil in a saucepan. Add the spices, cover, and let it simmer for 10 minutes. Introduce the tea bags and steep for another 10 minutes. Incorporate the milk and heat until it reaches a drinkable temperature?avoid boiling. Strain the mixture through cheesecloth or a cotton dish towel. Serve with honey or your preferred sweetener.

**Tea with Food Recipe:**
**Masala Tea Poached Chicken/Peppered Cottage Cheese, Masala Mashed Potatoes, Pickled Cucumber Ribbons**
**Ingredients:**
– Skinless, boneless chicken breasts (1 per serving for the masala chai stock)
– Masala tea bag infused water/stock (300 ml)
– Ginger, sliced (1 teaspoon)
– Cinnamon stick (1)
– Cloves (2)
– Cardamom (2)
– Peppercorns (2)
– Mace (a pinch)

**Instructions:**
Infuse the masala chai with the spices in a saucepan. Bring to a gentle simmer and allow the spices to steep. Strain the tea into another pan. Add the skinless chicken breasts to the stock and poach for 15 minutes. Let them rest until needed. Strain the stock and mix in a splash of cream. Then, add half a teaspoon of butter. Serve the chai sauce alongside the chicken and the masala mash.

**About the Brand:**
Typhoo Tea Limited is a storied British brand with over a century of history, dating back to 1903 when Birmingham grocer John Sumner crafted and sold a unique tea blend in his shop. Over the years, Typhoo has evolved from being the first brand to offer ready-packaged tea to becoming a prominent player in the tea industry, providing products across all market segments. Notable brands under its umbrella include London Fruit & Herb?recognized globally, Heath and Heather?catering to a health-conscious audience with natural fruit and herb products, and regional favorites Melrose?s and Glengettie in Scotland and Wales.

On October 31, 2005, the Apeejay Surrendra Group, one of India?s largest tea producers with 17 plantations spanning 50,000 acres in Assam, acquired Typhoo and its associated brands.