This Thanksgiving we had family visiting from the East coast, so we hosted a small Thanksgiving party. I volunteered to make dessert---a delicious mango pie. I started putting the pie together on Wednesday night and proceeded to mess it up.... Suffice it to say that it had something to do with gelatin not dissolving properly and becoming lumpy, to the point where Mala absolutely refused to serve the resulting "pies" at Thanksgiving!
So it was that I was prowling the aisles of Andronico's on Thursday morning looking for an appropriate Thanksgiving dessert. And this is where I encountered 500 Mile Chai from The Tao of Tea.
It is a masala chai---a blend of organic black tea with ginger, cloves, cardamom, and cinnamon. As to the origins of the name, it:
... originates from the many late night truck drivers stopping at small Chai stands 'Dhabas' on the highway and asking for really strong, sweet Chai to help them drive long distances (... another 500 miles).
But what really clinched it for me was the description of the choice of leaf:
The grade of tea commonly used for Chai is known as 'Cut, Tear and Curl (CTC)', representing a heavily rolled leaf pellet with very low moisture content. It is ideal for boiling...
Growing up I remember buying CTC tea for my mother, without any real understanding of what CTC was! So I had to buy this tea. We served it after dinner, and it was delicious!