A blend of exotic ground spices sourced from around the globe, mixed with blended black teas from Australia and Asia. The teas used have been grown with organic principles and without the use of herbicides or pesticides.

Byron Chai is blended and packed in the Byron Shire hinterland in northern NSW, Australia.

Indian Chai is an ancient aromatic beverage savoured for its rich, complex flavours.
Byron Chai is a blend of black tea (pesticide free), cardamon, cinnamon, cilantro, cloves, nutmeg, fennel and ginger. High quality Indian Chai is increasing in demand throughout Australia but is difficult to source.

Byron Chai is made from local and imported ingredients.

Environmentally Friendly Packaging -

OUTER PACKAGING - Unbleached 100% Recycled Board

INNER PACKAGING - Biodegradable Cellophane

These teas also make a delicious addition to cakes and other recipes.

Byron Chai is a sweet spicy blend, with finely ground spices, so you can brew a sensational and satisfying Chai in about 5 minutes.

Byron Chai started making Chai in 1996 and have since kept local Chai lovers and travellers enchanted with their blend of Chai. Byron Chai can be found in most cafés and health food stores in the Byron area and has also found its way around Australia and into a number of countries abroad.

Based on India's Traditional *CHAI*, Byron Chai brings you their own mix, with specially selected pesticide free Black Tea, low in tannin and caffeine, blended with the finest of ground spices, offering you a spicy energy lift, sensational taste and delicious aroma from a much loved Indian delicacy.
 

ENJOY!

The hottest beverage trend in teahouses &
coffee shops today is actually the national drink
of India, and has been since British rule.

In many languages, chai simply means “tea". The
delicious blend we know as chai is from India,
where black tea is blended with aromatic spices,
steeped and mixed with milk (a British influence),
sweetened, and called masala chai.

Enjoy this unique beverage with
iced or steamed milk and sweetened to taste.

INGREDIENTS

• Blended Black Tea
  (pesticide free)
• Cardamon
• Cinnamon
• Nutmeg
• Fennel Seed
• Cilantro Seed
• Ginger
• Cloves

Tea is back!

Of course, it never left, but more people are enjoying tea today than a few years ago. The Chinese drink tea not only as a beverage, but also as medicine. The custom of drinking tea with meals in the Orient is considered to be a major reason for the low cancer rate in the region. The ancient Greeks drank tea to fight asthma, colds, and bronchitis. Louis XIV’s physician prescribed tea to ease headaches. Nineteenth-century Russian scientists called tea “the elixir of life”, citing benefits on the digestive, nervous and circulatory systems.

Modern scientists have found that tea contains natural chemicals called polyphenols which have been shown to help fight bacteria and viruses, neutralise cancer-causing agents, and lower blood pressure and cholesterol. Tea is also naturally high in fluoride and has been shown to inhibit cavities. Polyphenols occur in greater concentration in green tea, but black tea has been shown to have protective benefits of its own. The fermentation of black tea produces theaflavins and thearubigins, and there is strong evidence to suggest that, in addition to being antioxidants in their own right, they may protect against hardening of the arteries, high blood pressure, and possibly stroke and heart disease. But besides the possible health benefits, tea is regaining favour today because it tastes good!

Directions

For preparation, try using a stainless steel saucepan, teapot or a ceramic herb pot. Bring equal portions of water with milk or Soymilk to the boil. Add 1 heaped teaspoon of Byron Chai per serve and brew for 5 minutes or longer. Strain, serve and sweeten with sugar or honey. Your Chai may be reheated without tannin bitterness.

For a lighter summer brew, Byron Chai may be prepared using less milk and served hot, or chilled for a cooler, more refreshing and uplifting drink.

Byron Chai

As with coffee or tea, opinions differ as to the best way to make chai. Byron Chai has a depth and strength of flavour.

Often with chai they smell great, but once brewed, the flavour is lost. Byron Chai holds its flavour.

Byron Chai is the accidental business of Dave Bayly, a former whitegoods mechanic from NSW's Byron Shire. He started buying chai in health food shops 10 years ago when it was still seen as a drink for hippies.

"They were always selling out, so I started making my own and selling it to friends," he says.

Bayly's chai mix uses pesticide-free, blended black tea, cardamom, cinnamon, nutmeg, fennel, cilantro, ginger and cloves.

Chai, Tea Latte, or Milk Tea?

Milk tea, or the "tea latte", has moved from India to East Asia to America, and now joins with the European tradition of tea with milk.

Tea with Milk: Whether you add tea to your cup of tea first or last is up to you. Some argue that if you add milk last, you have better control over the amount, but others say that milk protects fine porcelain cups from cracking when the tea is poured, and the flavour of the milk is enhanced when the hot tea hits and scalds the milk. You be the judge. Just don’t add milk to green or oolong teas. (Personally, I find that milk in Chai is not desirable either!!) Two-percent of whole milk is best. Cream is not good with tea, as the milk fats interact adversely with tea tannins.

Chai: In India, all tea is called "chai". The most common method of brewing Indian chai involves tossing tea leaves into a kettle of boiling water, simmering for a few minutes, adding milk and sugar, and once the milk boils, removing from the stove and straining into a pre-warmed teapot or mug. Indian chai sold by chai wallahs at train stations is usually made this way, and is very strong, milky, and sweet. The unglazed clay cup used for serving is then tossed from the train as you travel down the line.

Masala Chai: Masala chai, India's answer to the short black, is the latest brew causing a stir in the café scene. What American's call chai, should actually be called “masala chai”, or "spiced tea".
Traditionally made from a blend of black tea and Indian spices such as cardamom, ginger, nutmeg and cinnamon, masala chai literally translates as "spicy tea".. Many families in India have their own recipe, and grind fresh spices at home.

Tea Latte: The tea latte probably started in Japan and spread to America. Usually a strong black tea is mixed with steamed milk and sugar, plus flavoured syrups, such as almond and vanilla. Be careful that the syrup flavour doesn’t overpower the taste of the tea. You can also brew up some flavoured black tea and add hot milk or boil the whole concoction, as in the first recipe.