Smoked Ceylon Chai The First Ceylon Souchong is a very special smoked tea and combined with spices and condensed milk it becomes a chai like no other.
Ingredients
• 160 ml First Ceylon Souchong (5 minute brew) • 60 ml condensed milk • Pinch of ground cinnamon • Pinch of ground cardamom • Pinch of ground black pepper • Orange zest
Smoked Ceylon Chai
THE FIRST CEYLON SOUCHONG
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To the Chinese Lapsang Souchong, with its distinctive, oakey flavour, was a prized tea and the penalty for divulging its secret was death. Having somehow avoided this penalty, First Ceylon Souchong is a uniquely Ceylon Souchong, offering the same strong, smoky character, but with an interesting difference. Ceylon Souchong is a Single Estate Tea produced in the Galle District, and gently panfired using Cinnamon wood. The result a prominent woodsmoke note with a touch of juiciness and sweetness in its finish.
Method
• Add the ground spices to the teapot and brew the tea for 5 minutes • Strain the tea • Add the condensed milk and air the chai • Pour into a tiki mug and spray the orange zest
