Master Chai

ORIGINAL HAND-GROUND SPICED TEA.. FULL POWER!!!

THE MASTER DOES NOT COMPROMISE:  FRESHLY DOES IT!!!

THE MASTER ONLY HAND-GRINDS WHOLE SPICES AND SELECTS THE FINEST TEA'S.

'HAND-GROUND IS COOLER'!?! 

THE MASTERS PREFERENCE TO HAND-GRIND HIS SPICE IS TO ENSURE ITS NOT HEATED DURING THE PROCESS.  CRUCIAL.  

THIS IS UNLIKE THE MAJORITY, IF NOT ALL OTHER COMMERCIALLY GROUND SPICES, WHERE SOME OF THEIR ESSENCE IS LOST BY THE HEAT CREATED WITHIN MOST ELECTRICAL GRINDERS.  

THINK OF IT AS BEING SIMILAR IN PRINCIPLE TO THE FINEST 'COLD PRESSED' OLIVE OIL. HUMAN POWERED.

THE RECIPE: THE MASTERS CORNERSTONE.

ONCE ALL OF THE SPICES HAVE BEEN GROUND INDIVIDUALLY, ONLY THEN CAN THE MASTER BEGIN TO CRAFT HIS ORIGINAL FULL POWER BLEND. 

USING HIS SECRET BLEND OF SPICES AND TWO OF HIS FAVOURITE BLACK TEAS. 

THIS IS WHERE 7 RIGHTEOUS SPICES UNITE FOR THE ULTIMATE CUP OF CHAI TEA AVAILABLE. 

THIS IS A FRESH PRODUCT: DONT SETTLE FOR LESS.

ONCE THE BLEND HAS BEEN CRAFTED IT IS PACKED INTO AIR TIGHT, RESEALABLE POUCHES FOR ULTIMATE FRESHNESS.  

THIS IS THE ONLY WAY TO RETAIN THE ZINGY FRESH TASTE UNREACHABLE FOR MOST WEIRY TEA BAGS. MASTER CHAI'S AIM IS TO PROVDE THE BEST BY SHORTENING THE SPICE GRIND TO CUP TIME.  

ITS A RACE TO CONSERVE FRESHNESS FROM THE MOMENT THE FIRST SPICE IS GROUND, TO THE TEA BEING IN YOUR CUP.

YOU WONT FIND THE MASTER GRINDING 1-2 YEAR OLD SPICES AND LETTING THEM SIT THERE FOR MONTHS, LET ALONE YEARS BEFORE THEY REACH YOUR BEST MUG. BECAUSE THATS JUST PLAIN DUMB!

FRESHER THAN THE REST...  BRAP!!