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Archive for December, 2011

Chai Tea is known by a variety of names throughout the world – tay, th, tey, te – being just some of the varieties around. The English word tea has been derived from the Chinese word for tea, which is Te, pronounced as tay, and comes from their Amoy dialect. This dialect is used in the region where tea was first commercially used. On the other hand, Cha is the Mandarin word for tea and is the derivative for the other name of tea – Chai. Quik Tea has worked dedicatedly to bring this beloved beverage to your tea-cups.

In fact, the stories about the birth of tea becoming a drink of such huge repute are many and varied. They bring such a feeling of fantasy to your simple chai tea that every time you pick up your cup of steaming tea, it almost feels like one more story is about to begin. Quik Tea has worked for several years to perfect its technology of blending the best tea in the world into easy to make sachets of ready- to-drink instant tea mix. Their method also works at not just maintaining the flavors and aromas of the Chai tea but also enhancing the various medicinal benefits of tea.

Another amazing fact that you may not know is that tea is the second most popular drink in the world – second only to drinking water. Imagine that! Tea is suitable to all palates, since it is available in a variety which supersedes the range offered by any other beverage in the world. Tea offers more diversity in flavors, aromas and benefits than anything else. This special trait of tea is what endears it to all the hearts the world over, and now, especially with the Instant tea mixes of Quik Tea’s Chai Tea it has become all the more easy to bring home and enjoy this amazing treat.

Whether you are an aficionado of Green teas or a lover of black teas, you will find something to suit you here at Quik Tea. The wonder of it has to be that no matter what you like, you can have it at your service thanks to Quik Tea’s innovative and wonderful ready-to-drink packs of chai tea. Seeing how Britain and America are two of the biggest tea drinking nations in the world, that is quite a boon considering the hectic schedules of all the people who live here. So now all those times that we are in a hurry and just need to get a kick in a jiffy, there is no healthier and tastier way of doing it than indulging ourselves with a cup of amazing chai tea!

Drinking chai tea has become quite popular in the United States and in the Western world. What was first known as masala chai in India has become a favorite beverage consisting of tea, spices and milk.

Chai tea has many variations, depending on individual taste, the region where it is consumed and even by individual families. The base of chai is always black tea, though some westerners have developed recipes for green tea as well. Different spices are also added to the tea, including pepper, ginger, cardamom, fennel, cloves and cinnamon. Some recipes also use nutmeg in the recipe.

Black tea is well known for its anti oxidant properties. Many studies have been done showing black tea has anti inflammatory effects. Other studies have shown that tea consumption can reduce the damage done to DNA by free radicals in the environment. A recent study showed that this property is found in all types of tea, including black tea, and is also present in teas that have been heavily processed from going through the decaffeination process.

The particular benefits of chai tea come from the spices that are used in the making of the tea. Each spice has its own unique properties that have different healing effects according to Ayurvedic medicine. Most of the spices used are thought to help with digestion.

Cinnamon is thought to increase vitality according to Ayurvedic practitioners. It is also used as a digestive aid and to calm the nerves.

Pepper is used for improving circulation and healing sinus problems. Like many of the spices in chai, it is also used to stimulate digestion.

Fennel is used to calm flatulence from digestive problems. Ayurvedic practitioners say it can also be used to improve alertness and reduce anxiety.

Ginger is well known to reduce nausea and calm the stomach. It can also be used to improve the circulatory system and help regulate blood sugar in diabetics. It has also been studied scientifically and found to have anti inflammatory properties.

Cardamom is considered a warming spice by those practicing Ayurveda. It is used to aid digestion and decrease mucus, especially in those with lung problems.

Cloves are another digestive stimulant. Nutmeg, when used in chai tea, can also be used as a digestive aid.

There are many health benefits to drinking chai tea. Though most of the spices used in chai recipes are thought to help with digestion, they also seem to help with inflammation and anxiety.

Have you ever heard of a petrifying drink, compared by some with the beverage of Gods? Bubble tea is the generic term utilized to gather an incredible amount of drinks such as tapioca pearl drink, pearl shake, pearl tea, boba tea, boba ice tea, momi milk tea and another endless list of names.

Nowadays, an increasing number of people prefer it rather than any other drink. Perhaps because it represents a step forward in terms of health or simply because its taste is undeniably exquisite, attraction seems to increase all over the world.

It is not an easy task to describe the flavor of the bubble tea if the reader has never tasted it. The fact that it is beyond any other drink you have ever drunk sounds overwhelming but true nonetheless. It is a non-alcoholic and non- carbonated tea which is still sweet but not as much as those you are used to.

Generally, the bubble tea varies its flavor depending on the tea house or in its manner of preparation. Therefore, you will find that there is a wide variety of flavors to characterize the same beverage. However, no matter how many different perspectives the bubble tea may be prepared; it will always use classic ingredients to its elaboration.

Sugar, for instance, is one of those compulsory ingredients. Then, a mixture of tea, milk and giant black tapioca balls give the final touch to the recipe. There is a highly curious element in the confection of this beverage: you eat the little shops of tapioca at the same time you enjoy of the liquid. That is to say: A magic gather that is not only a tea but also a dessert.

When talking about recipes, there is an authorized typical recommendation that must be taken into account. The classic bubble tea recipe ingredients take cup chilled of cooked tapioca pearls. If they were not large tapioca, then you would preferably use 1/3 coup. Another indispensable ingredient is a cup of very strong chilled blacked tea which can be substituted by orange pekoe or Lichee tea.

The recipe also includes a cup of crushed ice, of milk and a cup of sugar as well. Then, once you know all the ingredients you can proceed to its preparation.

In general terms, the recipe is very easy to prepare and it will only take you 5 minutes. First, put the pearls in a large parfait glass. Then, combine all the remaining elements in a cocktail shaker preferably, and agitate them strongly until the mixture be satisfactorily homogeneous.

Bubble tea has expanded its frontiers and is reachable now in almost every city in the world. You can even bring the shop to your house and prepare it yourself, not to mention how deeply your friends would appreciate an authentic drink or your own bubble tea.

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Masala Chai Recipe –

- Serves: 4
Ingredients:
4 whole cloves
2 cardamom pods
1 cinnamon stick, broken into pieces
3 cups water
1/4 inch fresh ginger
1/8 teaspoon freshly ground black pepper
2 cups milk
2 tablespoon sugar
2 tablespoons strong tea
Method:
Add spices, water, ginger and pepper and bring to a boil. Simmer on low for 5 minutes. Add the milk and sugar to the pan and bring to a boil again. Add tea and bring to a boil again. Strain it into a warmed teapot or directly into teacups and serve with Indian savory snacks or cilantro chutney sandwiches.

Spiced Chai Recipe Serves 2
Ingredients:
2 1/4 cups water
1 stick cinnamon
4 cardamom pods
4 cloves
1 cup milk
3 teaspoons sugar
2 teaspoons strong tea
Method:
Add spices, water and bring to a boil. Simmer on low for 5 minutes. Add the milk and sugar to the pan and bring to a boil again. Add tea and bring to a boil again. Strain it into a warmed teapot or directly into teacups and serve with Indian savory snacks or cilantro chutney sandwiches. Green Cardamom Chai Recipe

Serves 2
Ingredients:
2 1/4 cups water
2 cardamom pod, whole, split
1/4 inch fresh ginger
1 1/2 cup milk
4 teaspoons sugar
2 teaspoon strong black tea
Method:
Add cardamom, ginger, water and bring to a boil. Simmer on low for 5 minutes. Add the milk and sugar to the pan and bring to a boil again. Add tea and bring to a boil again. Strain it into a warmed teapot or directly into teacups and serve with samosa or cilantro chutney sandwiches.

Masala Chai Recipe 2

Ingredients:
3 tsp loose tea, usually black
1 piece of dry ginger
3 cardamom pods, crushed
3 whole cloves
1 piece of cinnamon stick
Milk and sugar to taste
Method:
Boil 3 cups of water, then add tea and spices. Bring to boil. Let sit for 1 minute. Strain out the spices and serve, with milk and/or sugar. Common Chai Recipe
4 cups water
1-2 whole cloves
1 stick cinnamon
1-2 cardamom pods (cracked open)

Bring these to a boil; let stand as long as possible.
Then add: 4 tsp. loose Assam Summer Tips for a strong robust flavor. and let steep.
Then add: 2 cups milk to the tea-spice mixture and heat but do not boil. When hot, strain and add: 4 tablespoons of sugar (or a little less) Stir and keep hot.

As I write this, I have a pot full of warming, herbal chai simmering on my stove, and I am so excited to sit by my fire enjoying a cup of it on this rainy autumn day following our record-breaking flood here in Carnation.

(Luckily our house is on high ground far enough from the rivers that we were only inconvenienced by not being able to drive into or out of Carnation because of flooded roads on all sides.)
But, back to that warming cup of chai I was telling you about…

I want to share with you how to make chai with this wonderful chai recipe. This is a great holiday drink to share with family and friends when they come by your home for celebrations or just to enjoy by the fire on a wet or snowy day.

Often chai is made with black tea, but I wanted to share how to make chai without caffeine, and this year I’m also adding some nourishing and immune boosting herbs to my chai blend.

Here’s a chai recipe for you to start with if you have been wanting to learn how to make chai. I recommend playing with amounts and types of herbs until you get the blend that’s perfect for you.

Immune Building Autumn Chai Recipe

o3 1/2 cups of boiling water

o2 Cinnamon sticks

o1 Tablespoon fresh Ginger, grated

o1 whole Nutmeg, chopped

o1 Tablespoon Cardamom seed pods

o1 Tablespoon Astragulus root

o1/2 tsp. whole Cloves

o1/4 tsp. black Peppercorns

o1/2 tsp. Anise seeds

o1/2 tsp. whole Allspice

o1/2 tsp. Echinacea root

Simmer the spices in your chai recipe in the water for about 15 minutes. (If you’d like to add black tea, add 1/8 cup after removing from the heat and steep for not more than 3 minutes.)

Strain out the herbs, add warmed milk (I suggest at least 1/4 cup) and honey to taste.

I hope you enjoyed learning how to make chai. Enjoy!

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