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Shanghai Chai

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Not your usual cuppa cha…

This intriguing green tea variety of a classic black chai transports you straight to the tea houses of old Shanghai. The subtle nuttiness of the fired green tea works wonders with warm spices of cinnamon, cardamom and cloves, while sweet spearmint and invigorating ginger make for a refreshing finish. There's even a twist of black pepper in the finish. Yum cha, as the Chinese say.
  • Tea Type

    Flavoured Green Tea

  • Origin


  • Taste Profile


  • Tastes like

    Warming oriental spices

  • Food pairing

    With a fruit salad for the ultimate detox experience!

  • When to drink

    To warm up an English afternoon

Brew the perfect cup

Add one teaspoon (around 2g) of loose leaf tea per cup and use freshly drawn water heated to around 80 degrees. For the ideal temperature either pour the water before it reaches boiling point or allow the water to sit for 3-5 minutes after boiling. Allow to brew for 2-3 minutes according to taste. Best enjoyed without milk.

* * * * - (2)

2 Reviews

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* * * * * Great minty green tea by Beth lewia on 2nd September 2016

I love peppermint tea but this has the added kick of spice- plus it has the antioxidants found in green tea! Amazing warmed in milk

* * - - - Disappointed, more like mint tea by Pauline Anderson on 1st November 2015

If I wanted mint tea I would have bought mint tea and this is the predominant tasted. Having had the taste of tea spiced with cinnamon/cardamon tea in Sri Lanka and in India this is nothing like it and a real disappointment. I will make up my own!



The Chinese invented paper, gunpowder and the compass. But their finest innovation has to be tea, reputedly first discovered by the emperor Shen Nong in 2737 BCE. Originally prepared as a medicinal brew, tea became a drink in its own right during the Han Dynasty (206 BCE – 220 CE), and today China produces thousands of different varieties ranging from black, green and white tea to oolong, puerh and yellow tea. If you’re looking for a bit of teatime reading take a look at Lu Yu’s ‘Tea Classic’: first written in 780 CE, it covers everything from cultivation methods to tea etiquette…

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We've given our Shanghai Chai the number 84, in reference to the famous Huxinting Teahouse in Shanghai, first built in 1784.

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