South Cloud Chai

A strikingly delectable, traditional chai to nourish your mind and body.

Designed for whom self-care is not just a principle, it's a daily ritual.

Freshly ground, heart-warming spices (cinnamon, ginger, cloves, cardamom, fennel, and nutmeg) blended with Tielka's stunning signature rich and creamy, award-winning black tea.

The best chai you will ever try.

Awards

	2021 Gold | Chai Tea: Tea Bag Blend - Non-Flavoured
	2019 Gold | Chai Tea: Tea Bag Blend - Non-Flavoured
	2018 Gold | Chai Tea: Tea Bag Blend - Non-Flavoured

Ingredients and Origins

South Cloud Chai is certified organic.

It is lovingly blended and packaged by hand at the Tielka warehouse in Agnes Water, Queensland, Australia.

Ingredient	Origin
Dianhong Black Tea*	Yunnan Province, China
Ginger	India
Cinnamon	India
Cloves	Sri Lanka
Cardamom	Guatemala
Fennel	Egypt
Nutmeg	India

Whole cardamom pods and cloves are freshly grated immediately prior to blending to ensure optimal freshness.

*Dianhong black tea is sourced from fair trade producers.

Packaging

Tielka's pyramid tea bags and pouches are made from 100% GMO-free, plastic-free plant-based fibre. The tea bag fabric and string are both unbleached.

Certification

Healthy Living

♡ Brain Function Boost

♡ Immunity Support

♡ Relaxation

Brewing

	1 tspn | 2gm | 0.7oz
	100ml | 3.5oz water
	100ml | 3.5oz milk
	100°C | 212°F
	3 minutes
	1 tspn honey

Notes from the Founder

This is my winter tea indulgence and a regular regiment ceremony of chai brewing in my kitchen. Out comes the saucepan, several empty glass bottles, honey, and (of course!) copious amounts of South Cloud Chai.

Actually, when I was creating this recipe, I had a small but significant dilemma. Do I use a slightly less expensive, but still gorgeous hand-crafted black tea from the Hubei Province and call it "North Lake Chai" (Hubei can be literally translated to "north of the lake") or do I go for the finer, more complex black tea from the Yunnan Province and call it "South Cloud Chai" (you guessed it, Yunnan means "south of the cloud")? In the end, it wasn't a difficult decision, I'm just not into second best.

But back to my ceremonious brewing... I often take a good afternoon to brew, re-brew, over-brew, and then brew again the chai, just to squeeze out every last ounce of flavour possible to bottle up and store in the fridge - my own homemade chai syrup ready to be enjoyed. The house smells a treat for the rest of the evening and my guests drink nothing but my South Cloud brew for the next month (and thereafter turn their noses up at the stock standard chai served at the local cafe, much to my delight).

A little tip? Add a pinch of freshly grated ginger to your chai while brewing.

Happy brewing!

Rebecca Domorev

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