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Night of the Iguana Chocolate Chai Black Loose Leaf Tea

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CUP CHARACTERISTICS: Seasonal Malabar Coast spices with sweet caramel come to the fore leading to a sensuous Belgian chocolate finish.
INGREDIENTS: Black tea, Ginger, Cocoa beans, Cinnamon, Cardamom, Black + White pepper, Clove, Nutmeg, White cornflower, Natural flavors (organic compliant).
INGREDIENTS FROM: Sri Lanka / India

GRADE(S): OP (Orange Pekoe)
CAFFEINE LEVEL: Medium
KOSHER: Yes
VEGETARIAN: Yes
VEGAN:Yes
INFORMATION:

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 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 of Chai upside down a few times. The powdered spices can settle at the bottom of the bag during transit.

HOT BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea).