You want decadence? We’ve got decadence. This masala betrays conventions with a fermented Chinese shu pu-erh base, loading up on spices, adding just a hint of licorice to sweeten the aftertaste, and hitting hard with real, air-dried banana pieces. Making this as a latte gives it a stunning, incredible fruity spiced flavor. It tastes like dessert, like liquified banana bread. We know it’s hard to find, but we’ve found it works best with Macadamia… Read more
You want decadence? We’ve got decadence. This masala betrays conventions with a fermented Chinese shu pu-erh base, loading up on spices, adding just a hint of licorice to sweeten the aftertaste, and hitting hard with real, air-dried banana pieces. Making this as a latte gives it a stunning, incredible fruity spiced flavor. It tastes like dessert, like liquified banana bread. We know it’s hard to find, but we’ve found it works best with Macadamia Milk and a couple teaspoons of sugar.
Brewing Suggestions
Use 14g (≈1½ tbsp) of leaf per ½ liter (≈17 oz).
Steep 3 minutes in ¼ liter (≈8 oz) boiling (100°C/212°C) water
Add ¼ liter (≈8 oz) hot milk, steep another 4 minutes.
Strain leaves, add sugar if you like (2 tsp is what we suggest), and enjoy!
Wanna make it straight-up?
Use 7g (≈1 tbsp) of leaf per ½ liter (≈17 oz) of water.
Use boiling (100°C/212°F) water
Steep for 3 minutes, strain leaves, and enjoy!
Ingredients
Air dried banana pieces
Guatemalan cardamom pods
Organic Indian ginger root
Organic Indonesian cinnamon chips
Organic Chinese Yunnan pu-erh shu tea
Organic Madagascan cloves
Organic Indian black peppercorns
Organic South African licorice root
