$20.00
Tri-Pepper Spicy Chai Loose Leaf Tea – A Bold, Spicy Adventure
Some like it hot, and if you're one of them, our Tri-Pepper Chai is the perfect blend for you. A triple threat of spicy heat comes from black pepper, pink peppercorn, and fiery chili flakes, combined with classic masala chai spices. This full-bodied Sri Lankan black tea is enriched with sweet cinnamon, zesty ginger, cardamom, cloves, and a kick of aniseed to create a bold, warming tea experience.
Highlights:
Blended with black tea, ginger, cinnamon, cloves, cardamom pods, red peppercorn, black peppercorn, chili pepper & aniseed
Moderate caffeine level
Every ounce makes roughly 10 8oz cups of tea
Steep at 212°F for 5 minutes
For those who crave spice and heat, this chai will give you the bold flavor you’ve been waiting for!
Size
TasteMatch starting point
Black
The product’s leaf type points to black preparation. Start with the cited temperature and steep time, then adjust for the leaf.
Malty and brisk. Takes milk well.
Baseline: 2.5–3 g loose leaf per 200 mL water.
Recipe references: UK Tea Academy, ISO 3103
Herbal blends (tisanes) contain no Camellia sinensis, so most are caffeine-free. Always use freshly boiled water for herbal and fruit infusions — the UK Food Standards Agency advises it for food safety. Follow the producer's directions where they differ, and check with a doctor about herbs during pregnancy or with medications.
ISO 3103 is a standardized tasting method used for sensory evaluation and quality control. It's how professionals compare teas fairly, not necessarily the best-tasting cup.
Core recipes, tea classification and general brewing
Japanese specialty tea preparation
Herbal and fruit infusion preparation
Boiling-water guidance for herbal and fruit infusions
Rooibos preparation
Standardized sensory evaluation and quality control
