Rooibos Masala Chai
Red rooibos warmed with cinnamon, ginger and cardamom — the spirit of masala chai, naturally caffeine-free.
Shipped across Portugal and Europe.
How to brew
Description
Pour the water and the spices begin to speak: warm cinnamon, the bite of ginger, sweet cardamom and a whisper of clove and pink pepper rising over a soft, earthy rooibos base. The infusion glows deep amber, rounded and comforting, never bitter however long it steeps. Rooibos comes from the Aspalathus linearis shrub of South Africa's Cederberg mountains, naturally free of caffeine. Here it borrows the soul of India's masala chai, the spiced infusion enjoyed across the country in countless regional forms. Let it steep five to ten minutes and settle into a slow moment — a gentle, grounding cup for the cooler end of the day. Loose leaf, here at the quay or taken home.
Ingredients
Rooibos (Aspalathus linearis), pieces of cinnamon, ginger, cloves, pink pepper and cardamom
Preparation
In a suitable container, pour 250ml of boiled water and add 1 teaspoon of Rooibos Masala Chai, Cover it and let it infuse for about 5 to 10 minutes, Finally, strain and wait for it to cool a little before serving,
