Seasonal Malabar Coast spices with sweet caramel come to the fore leading to a sensuous Belgian chocolate finish. We use this in an a tea latte we make in the cafe called the Iguana Fog. This is one of our favourite drinks and one of our favourite teas. You can't go wrong giving this as a gift or adding it to your tea cupboard.
From the Producer:
The Night of the Iguana is often considered to be the last major artistic, critical, and box office success for Tennessee Williams, the distinguished American playwright - and noted tea lover. The play features a captive iguana that is tied up to the edge of a veranda while a cast of characters discuss their sometimes tormented sexual relationships. At an early age he suffered a nervous breakdown and throughout his life lived in fear that he would go insane. Williams' subsequent outlook on life was that it was woefully impermanent. He is quoted as saying, 'Whether or not we admit it to ourselves, we are all haunted by a truly awful sense of impermanence.' It is perhaps because of this outlook that the playwright took such comfort in a hot cup of tea - its impermanent nature is what makes it so wonderful - after all, once brewed and enjoyed, the leaves are discarded. Our Master Taster, an avid Tennessee Williams fan decided to honor the complex themes of The Night of the Iguana, by creating an equally complex chai. He used as its base a lush and full-bodied black Assam in order to impart the chai a wonderful depth. Next, a heady blend of spices from the Malabar coast of India was added to the mix - sharp ginger, cardamom, coriander, cinnamon, cloves, and black pepper. Finally, flower petals were added to give the blend some color - representing Williams' colorful existence. IMPORTANT: Turn your bag or tin of Chai upside down a few times. The powdered spices can settle at the bottom of the bag during transit.