In translation Fukamushi-cha means deep steamed tea. The opposite pole would be the lightly steamed asamushi-cha tea. Hot steam is used on Japanese teas in order to halt the oxidation of the leaves, by which they differ from the majority of Chinese teas.
The term Chai Masala can be loosely translated from the original Hindi as “spiced tea”. This Indian beverage has always been regarded rather as a medicinal drink, nevertheless in the present age of chemical drugs it is now considered rather as a stimulant. This is a harmoniously balanced blend of teas, herbs and spices, whilst the ingredients themselves however differ markedly from manufacturer to manufacturer. In the case of our Chai Masala this is a black Assam TGFOP tea, with an addition of cinnamon, hawthorn leaves, pieces of ginger, clover, black pepper, cardamom and a range of other ingredients.
This classic unorthodox production black tea comes from the southern part of Assam. The flavors are bold and warming, with hints of chocolate and black pepper. A nice earthy flavor defines this tea when you smells the granules. The liquor is robust and strong. However with milk, this Assam unfurl nice deeper tones which is very characteristics of Assam tea, full-bodied, mellow, smooth and creamy with a distinct malty flavor.