DRY LEAF
A festivity of dark brown tea leaves with CTC and a riot of spices thriving in a commotion of sweet and spicy notes of cardamom and honey with upheavals of warm woody cinnamon and a gentle pepper.

INFUSION
Spices enveloped in a wet brown sheen, with pistachio cardamom husks visible amongst unfurled shiny brown tea leaves rendered fresh by a woody earthiness of wet cassia bark and piquant by spicy-sweet cardamom.

LIQUOR
Fiery amber strong-bodied tea with sweet cinnamon and spicy kicks of ginger explodes into a heady effervescence of spices. While cinnamon and clove tingle the tip of the tongue with sweetness, cardamom and ginger interplay a game of hot and cool, and pepper adds a dimension of freshness to the palette. Although full bodied, the headiness of CTC is countered by the subtle astringency of Leaf tea lending a perfectly balanced and rounded finish.

☕ How to Brew Mayukh Masala Tea
Ingredients (for 2 cups):

Mayukh Masala Tea – 2 teaspoons

Water – 1 cup

Milk – 1 cup (adjust to taste)

Sugar – 1.5 to 2 teaspoons (optional, to taste)

Steps:

Boil water:
In a saucepan, bring 1 cup of water to a boil.

Add Mayukh Masala Tea:
Add 2 teaspoons of Mayukh Masala Tea to the boiling water. Let it simmer for 2–3 minutes to allow the spices and tea to infuse.

Add milk and sugar:
Add 1 cup of milk and your desired amount of sugar. Stir well and bring it back to a gentle boil. Let it simmer for another 2–3 minutes.

Strain and serve:
Pour the tea through a fine strainer into cups. Serve hot and enjoy the rich, spiced flavor!.