For India Week, we will be trying a different blend of Indian Tea every day of the week and giving our own opinions of it, as well as a little of the history. Today's tea is Bombay Chai.
Day Three of our little journey through Indian teas has brought us to Bombay Chai. Bombay Chai is a little more complicated than the Darjeeling and Assam of the first two days of the week. Instead of coming from just a single type of tea plant, it is a blend of black teas (yesterday's Assam included), which is then infused with cinnamon, clove, cardamom, ginger and black pepper. All of which gives it far stronger and spicier flavour than any normal tea.
Generally drank with milk and sugar, the strong flavours of the spices are softened and made gentler by the milk. Equally, the sugar adds a further flavour into the already complicated mix with its sweetness, but its all works well together.
