For a True Guy – Gift Tea Tin 170g
Assam black tea will give you energy while the spices will get your blood flowing! The strong flavor and rich aroma of this carefully mixed blend will give you a boost whenever you need one. The traditional Indian recipes this tea is based off are famous all around the world – find out why that’s the case by trying it yourself!
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 23. 7. | 1,00 € |
|---|---|---|
 DHL |
Delivered by 23. 7. | 4,90 € |
Ingredients
26 % Black tea, Ginger, Cloves, Cardamom, Black Pepper, Ceylon cinnamon chunks, Anise, Chilli, VanillaBrew & Taste
After brewing, this tea gets a dark amber color and the distinctive high-quality black tea aroma. We’ve added a whole lot of strong spices and thus created a blend that enhances the typical bittersweet flavor of black tea. You’ll be able to find tones of chili, ginger and black pepper balanced by the sweet hints of cinnamon, cloves and aniseed, finished with a soft caress of vanilla.
According to Ayurveda, this tea can be further flavored with milk, honey or brown sugar.
Origins
This tea is based off of the famous masala chai; a blend of high-quality black tea with ginger, cinnamon, cardamom, cloves, star anise, pepper and nutmeg. We've taken a little bit out and added a little bit back in to create a blend that's a little more peppery and can really pack a punch. Ayurveda often mentions beverages capable of warming and cleansing the body from the inside. This tried and tested combo of spices both add a distinctive aroma and support the proper functioning of the digestive system in particular.
The spice we’ve added for that reason? Chili, of course.
Chili peppers are the fruits of exotic peppers of the genus Capsicum of the aubergine family. They’re native to South and Central America, China, Japan, Vietnam and Africa. But it’s suspected they originated from Mexico, with surviving records dating back to 6 000 years ago. It was one of the first crops cultivated by the Mexicans.
When Christopher Columbus landed in the Caribbean, he became the first European to encounter chilies. He called them 'peppers' for their pungent taste, as they reminded him of the well-known black pepper. Chilies were introduced to Asia by Portuguese traders in the late 15th century and, as Asian cuisine is known for its spiciness, chilies quickly became a staple.
Chili peppers are in mostly constituted by capsaicin, which is responsible for the 'heat' in your mouth and stomach after you eat it. You can feel similar effects on your skin if you touch it bare handed. It's an alkaloid that plants apparently use to sting herbivores. It was first isolated in 1816 and synthetically produced in 1930 and only grown in popularity since, as it can stimulate blood circulation and digestion. Chili lovers cite a great many other effects, and Czech scientists have even found that chilies have the potential to relieve chronic pain. No wonder capsaicin is used in ointments, nasal sprays or pain-relieving patches.
Spiciness of any given chili pepper is determined by the Scoville scale in SHU (Scoville Heat Units). Bell pepper contains 0 SHU, while one of the hottest habaneros reaches 300,000 SHU. And one last interesting fact: cayenne pepper is not actually related to the pepper you know from your spice cabinet. While black or red peppers are dried berries, cayenne pepper is actually dried, powdered chilies.
Find out more about this tea here.
| Energy value: | 3 kJ / 1 kcal |
| Fats: | 0,5 g |
| of which saturated: | 0,1 g |
| Carbohydrates: | 0,5 g |
| of which sugars: | 0,1 g |
| Proteins: | 0,5 g |
| Salt: | 0,01 g |
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