The Recipe

My starting point for creating Sultry Chai was my first taste of this delicious drink, enjoyed while travelling in India with my brother, Geoffrey.

We were following in our father's footsteps. He had lived in India for many years during the Raj, and we grew up in wonder at his colourful stories of this rich culture full of extremes. For many years as a family we would watch his 8mm films, with exotic titles  like 'Delhi Fair', Holy City Bhanaras and 'Journey into Kashmir', and equally exotic footage.

As we boarded the train bound for Pushkar and the great Camel Fair, we heard the Chai-Wallah (salesman) passing, and decided to try this unique experience.

Milk-based, sweet and heady with cardamon and ginger which had steeped in it for many hours - we were addicted.

The Teas

The black tea base for Sultry Chai is malty second flush Assam from the organic-in-conversion Jamguri Estate. Second flush is the richer, maltier growing season for this renowned and exclusive tea, perfect for Chai.

Special Ingredients

Indian families pride themselves on their unique Chai recipe.

So does my family.

Cardamon, ginger and cinnamon are the primary flavours, and enough of them to feel a slight burn. They are rounded with fennel for digestion, a hint of clove, and a unique Australian touch of which we are very proud - Australian Mountain Pepper leaf.

The organic leaf is picked and dried by hand at Tarnuk Bushfoods and Flowers Farm nearby to my own 'Paradis' in Gippsland, by Gil and Meredith, who introduced me to the greater world of native foods.

Now that is special.

What to Expect

A surprisingly spicy, malty tea, that is sultry. An invigorating change to black tea or coffee.