Chai is the most important part of a Swahili breakfast.
Medium bodied and balanced, this chai has more complexity than your typical breakfast blend and should be served with milk and sugar, although coconut milk is preferred.
We suggest using spring or filtered water. Heat to 195F. Use 5g of chai for 16 oz of water. Steep for 5 minutes.
Kenyan black tea, ginger, cinnamon, cardamom, clove, black peppercorn