S-IN-034

Green Chai

Spiced green blend, from Blend, India.

Scented and blended tea

Green Chai is strongest on aroma intensity, spicy and brightness. Typical tasting words: cardamom, cinnamon, ginger, steamed greens. Inspired by northwestern Himalayan green tea traditions such as Kashmiri kahwa, adapted for commercial spiced blends. Commonly consumed as a lighter, digestive alternative to heavy milk chai, often served plain or lightly sweetened.

Also known as Kashmiri Chai style blend and Spiced Green Tea.

Compare

The profile

Taste, 0 to 5

sweetness2bitterness2astringency2umami1brightness3body2smoothness3aroma intensity4finish length3

Flavour families, 0 to 5

floral0fruity0vegetal3marine0nutty1toasty1malty0honey0spicy4woody1earthy0smoky0creamy0citrus1stone fruit0tropical0cocoa0caramel0

Facts

Origin: Blend, India
Plant: Camellia sinensis var. sinensis with spices
Harvest: spring through summer
Elevation: mid
Oxidation: 0 to 5%
Roast: unroasted
Leaf: curled
Price band: affordable
Availability: fairly common
Ageing: a little
Forgiving to brew: 3 of 5
L-theanine: low

Made by: withering, then pan-firing, then rolling, then drying, then blending with cardamom and spices.

Caffeine

A cup of Green Chai carries a typical estimate of 30 mg of caffeine, within a range of 20 to 45 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	80 to 85 °C	2.5 min, 3 min
Cold brew, 250 ml	3 g	Fridge	6 to 10 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
morning
midday
after_meal
study_focus

Pairs with pastry, nuts and sweets. Milk: no. Iced: yes. Sweetener: yes. Good for beginners: yes.