A very warm welcome to our brand new ‘Tea of the Week’ series. In this first edition, we put the spotlight on our Bombay Chai black tea. We have some rather unexpected food pairings, together with tasting notes from our resident Tea Master. We’re also giving you three delightful ways to enjoy our Bombay Chai, along with a story for the senses, exploring how the chai became one of the world’s most beloved teas.
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Governor Aungier’s Bombay Chai Black Tea x 10 Pyramid Tea Bag Sachets£8.00 Add to cart
Governor Aungier’s Bombay Chai Sachet 1×2.5g£0.35 Add to cart
Governor Aungier’s Bombay Chai Loose Leaf Black Tea Caddy 125g£18.00 Add to cart
Governor Aungier’s Bombay Chai Black Tea x 20 Tea Bag Sachets£5.00 Add to cart
First up – a quick but traditional way of
If you’re looking for a chai latte that beats any coffee shop’s version at a fraction of the cost, here’s how you make it:
First up – a quick but traditional way of
Governor Aungier’s Bombay Chai black tea and
a crispy bacon sourdough sandwich
"Bombay Chai black tea is a vibrant yet earthy tea with cinnamon,
cardamom and ginger spices that chimes contentedly with the savoury
depth of a crispy bacon sourdough sandwich”, says Sudi. “The spices
complement the tang of tomato ketchup and vinegar punch of gherkin
admirably too. The Chai drinks equally well with a cardamom spiked
kedgeree as it has the fullness of flavour to not be eclipsed by the smoky
richness of smoked haddock. Robust chai stands up well to a spicy fried
snack such as Punjabi samosa or aloo chaat from Delhi. At teatime
or in the evening, rather than adding cream and sugar to chai, try the
indulgence of a square or two of good milk chocolate."
Sudi Pigott is a discerningly greedy food, drink and travel journalist who has
contributed to The i Paper, National Geographic Food, Fine Dining Lovers,
The Spectator and Culture Whisper as well as international publications
for over 20 years. She runs food writing workshops and is the author of the
seismic handbook 'How to be a Better Foodie'.
TEA MASTER’S NOTES
Our resident Tea Master, Lalith Lenadora shares more of his expert
knowledge on Governor Aungier’s Bombay Chai black tea:
Our Governor Aungier’s Bombay Chai is a black tea from Assam blended
with Cardamom, Ginger, Cinnamon and Cloves to deliver a warming and
spicy flavour. The salivating spiciness and full-bodied taste, creates
a vibrant tea that has an intense and spicy aroma.
Lalith Lenadora breaks down the flavours and ingredients
of our Governor Aungier’s Bombay Chai black tea:
High quality Golden Flowery Broken Orange
Pekoe from a single estate personally selected.
GINGER GROWN IN SRI LANKA
Grown sub-species of Ginger grown wild
in rural villages and authentically processed
to retain the aroma and taste.
GREEN CARDAMOM GROWN
IN SRI LANKA
Special species made from the seeds of several
plants, which has a complex aroma with a piney,
fruity, and almost menthol-like flavour.
CINNAMON GROWN IN SRI LANKA
Dried inner bark of a tree native to Sri Lanka.
It has a unique taste and increased health
benefits compared to the more common cassia
variety used normally.
PEPPER GROWN IN SRI LANKA
Ceylon Pepper is particularly favoured worldwide
as it is quite rich in piperine, the alkaloid which
lends it a distinct pungency. The taste of Sri Lankan
black pepper is richly aromatic, with floral and
citrus notes, whilst retaining a strong pungency.
CLOVE GROWN IN SRI LANKA
Prized for its distinct flavour and aroma.
DID YOU KNOW?
In India, tea is known as ‘chai’, a Hindi word derived from the Chinese word for tea, ‘cha’,
and is widely consumed because of the heat, not in spite of it. Drinking a hot cup of chai
triggers the receptors in your nervous system telling your body you are hot, and your body
responds by increasing perspiration, and cooling your body down. So, maybe reaching for
that cup of tea during a hot summer isn’t such a crazy idea after all.
The story of Bombay Chai begins with Charles II, who in 1662 licensed the transfer of Bombay from Portuguese hands to The East India Company. Under the leadership of Gerald Aungier, 2nd Governor of Bombay, and later President of the East India Company in 1669, their headquarters moved from Surat to Bombay, setting a course where seven small islands would grow to be one of the world’s largest modern cities. The cosmopolitan nature of the city was set and the famed chai, with its vibrant variety of spices, honouring the vibrancy of Bombay and its second Governor, was about to be born.
Prior to British arrival, many locals in India drank an ayurvedic brew known as ‘kadha’, which was boiled water mixed with a melange of fragrant spices including cardamom, cinnamon, cloves, ginger and nutmeg. Consumed in homes across India for generations, it was reputed to be the ultimate remedy for coughs, colds, sore throats and even fever. The British however, drank tea, and lots of it. They preferred their tea, or ‘tê’, a word directly acquired from Min-Chinese, with milk. So the locals began adding tea leaves, milk, honey and sugar to ‘kadha’, thus creating the Bombay chai.
Soon enough, ‘chaiwalas’ or ‘tea-sellers’ sprung up across Bombay, selling the spicy delight to locals and world-weary travellers who needed respite from the heat. As the centuries passed, and with a little help from The East India Company, word had spread about the chai with the cosmopolitan concoction. Today, the spicy chai has become one of the world’s most beloved teas, with varieties popping up as far away as the United States. Yet the recipe has never changed, and the famed chai still evokes the fragrant vibrancy of Bombay.
Discover how The East India Company pioneered
the world’s tea trade here.
Join us next week as we continue to bring you the best from
the world of tea and infusions. Discover why our Lemongrass and
Ginger infusion is fragrant, refreshing and rather good for you.
If you’ve enjoyed the journey, then continue exploring
by visiting our extensive tea range here.