South Cloud Chai
Featuring Freshly Ground Chai Spices
Freshly ground, heart-warming spices blended with Tielka's signature rich and creamy, award-winning black tea.
A perfect healthy winter warmer to nourish your mind and body.
Tielka's pyramid tea bags are made from 100% GMO-free, plastic-free plant-based fibre.
|2021 Gold | Chai Tea: Tea Bag Blend - Non-Flavoured
|2019 Gold | Chai Tea: Tea Bag Blend - Non-Flavoured
|2018 Gold | Chai Tea: Tea Bag Blend - Non-Flavoured
|1 tspn | 2gm | 0.7oz
|100ml | 3.5oz water
|100ml | 3.5oz milk
|100°C | 212°F
|1 tspn honey
Australian Certified Organic. ACO Cert. No. 13123
USDA Certified Organic. Effective Date: 2021-12-16
EU Certified Organic. AU-BIO-107
Nature is gloriously and intentionally designed to support the healing and restoration of our bodies and minds. Each ingredient in this blend holds a rich array of characteristics in support of a healthy life.
Here are three attributes of this blend that we love:
♡ Brain Function Boost
♡ Immunity Support
South Cloud Chai Chai is lovingly blended and packaged by hand at the Tielka warehouse in Agnes Water, Queensland, Australia.
Whole cardamom pods and cloves are freshly grated immediately prior to blending to ensure optimal freshness.
*Dianhong black tea is sourced from Fairtrade producers.
Dianhong Black Tea*
Yunnan Province, China
Notes from the Founder
This is my winter tea indulgence and a regular regiment ceremony of chai brewing in my kitchen. Out comes the saucepan, several empty glass bottles, honey, and (of course!) copious amounts of South Cloud Chai.
Actually, when I was creating this recipe, I had a small but significant dilemma. Do I use a slightly less expensive, but still gorgeous hand-crafted black tea from the Hubei Province and call it "North Lake Chai" (Hubei can be literally translated to "north of the lake") or do I go for the finer, more complex black tea from the Yunnan Province and call it "South Cloud Chai" (you guessed it, Yunnan means "south of the cloud")? In the end, it wasn't a difficult decision, I'm just not into second best.
But back to my ceremonious brewing... I often take a good afternoon to brew, re-brew, over-brew, and then brew again the chai, just to squeeze out every last ounce of flavour possible to bottle up and store in the fridge - my own homemade chai syrup ready to be enjoyed. The house smells a treat for the rest of the evening and my guests drink nothing but my South Cloud brew for the next month (and thereafter turn their noses up at the stock standard chai served at the local cafe, much to my delight).
A little tip? Add a pinch of freshly grated ginger to your chai while brewing.
|5 of the Best Chai Brands You Should Try by The Tea Cup of Life