Ganesha's Wisdom - Banana Bread Masala Chai

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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