HOW TO PREPARE CHAI: Begin by turning your bag of Chai upside down a few times. The powdered spices can settle at the bottom of the bag during transit. Use fresh water. Place 1 heaping tsp of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 5-10 minutes. While the Chai is steeping, prepare your cup to receive the Chai by putting 2 tsp of sugar in the cup and add milk (about 20% of cup volume) When the Chai is ready, pour into the cup.

Cup Characteristics: Seasonal Malabar Coast spices with sweet caramel come to the fore with a sensuous Belgian chocolate finish. 2 oz makes 20-25 cups of this lovely Chai. More Information: The great American Playwright, Tennessee Williams was a noted Tea Lover. The complex themes in The Night of the Iguana is as complex as this Chai. Using a Black Assam as a base with added white chocolate, caramel and a heady blend of spices from the Malabar coast: sharp ginger, cardamom, coriander, cinnamon cloves and black pepper of India were blended with calendula petals and elder blossoms were blended to represent Williams colorful existence.