This black tea isthe real Indian tea par excellence. On a basis of black tea of China, we have added some Indian spices, as well as pieces of ginger, cloves, red berries, cardamom and cinnamon.
How to prepare it: make half-skimmed milk boil, incorporate tea and let cook 4 or 5 minutes
Ginger, cloves, red berries, cardamom, cinnamon
Holi celebrations in Bandra city
It all began one Indian spring, in the heart of Bandra, Mumbai's bohemian neighborhood. That day, Holi was setting the city ablaze. Clouds of colored powder floated between the flower-bedecked balconies and murals, and the streets buzzed with effervescent music. People laughed, danced, and sprayed each other with pink, saffron, and indigo blue. The air smelled of ripe mango, jasmine, and beaten earth.
Amid the bustling alleyways, Andrea (our Tea Blender) was stopped by a laughing chaiwala (street tea vendor), who handed him a small, dented metal cup. The dark, hot liquid revealed a spicy symphony in the mouth, a vibrant song of India. It was more than just tea: it was the echo of a festive street, the memory of a color on the skin, the warmth of happiness.
An Infusion of Memory and Sunshine
Back at the Parisian creative studio, Andréa was driven by a single obsession: to immortalize this fleeting experience in an infusion. This tea would become her tribute, a work where each sip would revive the magic of this discovery.
Not a fixed recipe, because in India, they say, there are as many chai as there are hands to prepare them, but a living tableau, inspired by a blend of spices that is said to be his, and only his. Each infusion is a return to Bandra, between the pigments and the songs, the horns and the smiles.
Tea and food pairings
A tea with character, our Chai invites pairings as generous as itself. On the sweet side, it dances with melting gingerbread, a spicy carrot cake, or ginger madeleines. On the savory side, it takes on the exoticism of a mild curry, the crispness of a vegetable samosa, or is enveloped in a mature cheese like a fruity Comté or an aged cheddar. Served hot, with or without milk, it embraces each bite with an enveloping warmth. At any time, it offers a journey of a thousand hues—between sweet sweetness and spicy escapade.
Tea-based recipes and cocktails
Brewed in hot milk with a hint of honey, it becomes a creamy and enveloping Chai Latte. For an iced version, let it steep cold in plant-based milk, then add a touch of maple syrup and ice cubes. In a cocktail, it pairs well with dark rum or a smooth whiskey, with a drop of spiced syrup or vanilla: a bold, warm, and unforgettable blend.
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- Black tea with Indian spices -
This black tea isthe real Indian tea par excellence. On a basis of black tea of China, we have added some Indian spices, as well as pieces of ginger, cloves, red berries, cardamom and cinnamon.
How to prepare it: make half-skimmed milk boil, incorporate tea and let cook 4 or 5 minutes
Holi celebrations in Bandra city
It all began one Indian spring, in the heart of Bandra, Mumbai's bohemian neighborhood. That day, Holi was setting the city ablaze. Clouds of colored powder floated between the flower-bedecked balconies and murals, and the streets buzzed with effervescent music. People laughed, danced, and sprayed each other with pink, saffron, and indigo blue. The air smelled of ripe mango, jasmine, and beaten earth.
Amid the bustling alleyways, Andrea (our Tea Blender) was stopped by a laughing chaiwala (street tea vendor), who handed him a small, dented metal cup. The dark, hot liquid revealed a spicy symphony in the mouth, a vibrant song of India. It was more than just tea: it was the echo of a festive street, the memory of a color on the skin, the warmth of happiness.
An Infusion of Memory and Sunshine
Back at the Parisian creative studio, Andréa was driven by a single obsession: to immortalize this fleeting experience in an infusion. This tea would become her tribute, a work where each sip would revive the magic of this discovery.
Not a fixed recipe, because in India, they say, there are as many chai as there are hands to prepare them, but a living tableau, inspired by a blend of spices that is said to be his, and only his. Each infusion is a return to Bandra, between the pigments and the songs, the horns and the smiles.
Tea and food pairings
A tea with character, our Chai invites pairings as generous as itself. On the sweet side, it dances with melting gingerbread, a spicy carrot cake, or ginger madeleines. On the savory side, it takes on the exoticism of a mild curry, the crispness of a vegetable samosa, or is enveloped in a mature cheese like a fruity Comté or an aged cheddar. Served hot, with or without milk, it embraces each bite with an enveloping warmth. At any time, it offers a journey of a thousand hues—between sweet sweetness and spicy escapade.
Tea-based recipes and cocktails
Brewed in hot milk with a hint of honey, it becomes a creamy and enveloping Chai Latte. For an iced version, let it steep cold in plant-based milk, then add a touch of maple syrup and ice cubes. In a cocktail, it pairs well with dark rum or a smooth whiskey, with a drop of spiced syrup or vanilla: a bold, warm, and unforgettable blend.
