Chai White
stash storestash websitestore and website   Internet Tea Special of the Week Each week Stash offers a selected loose tea and FREE canister	100% natural ingredients: white tea, cassia, clove, ginger root, natural flavor of clove, natural flavor of cinnamon, natural flavor of cardamom.

Chai White

Indian Chai is enjoyed in cities and the smallest of villages, and is usually offered to every visitor to a home. In Northern India, where Chai is the beverage of choice, tiny tea stalls line the streets where all day long "chaiwallas" (tea vendors) brew and serve tea. While the Chai is boiled with milk, it is constantly stirred and poured by ladleful through the air.

Chai is usually brewed very strong with lots of sugar and milk and often concentrated. Traditional Indian Chai combines rich black tea that is boiled in milk, and flavored with local spices such as sweet cinnamon, sharp clove, penetrating cardamom, and occasionally black peppercorns, pungent ginger and hot red chilies, and sweetened with sugar. This spicy tea is brewed in a samovar-type vessel and is always served very hot. Hurried customers often pour a little Chai in the saucer to cool it before drinking.

Stash White Chai tea is a lighter version of the traditional Chai. By blending premium white tea with cinnamon, whole cloves, cardamom, ginger root and cassia, we created a flavorful and spicy tea that goes well with milk and sugar and may be enjoyed any time of the day.

White tea is a very rare, expensive connoisseurs tea that is produced in China, mainly Fukien (Fujian) province, famous for its prized white teas. It is difficult to obtain as production is extremely limited.

White tea comes from a rare strain of the tea plant and is harvested only a few days of the year. Once harvested, white tea is not oxidized or rolled, but simply withered and dried by steaming.

Researchers speculate that the processing of tea determines its cancer fighting potential. Because white tea goes through the least amount of processing, it theoretically has the most polyphenols (as some polyphenols are oxidized or destroyed during processing). These polyphenols have been linked to cancer prevention.