Loading  Loading... Please wait...


Chai Tea Brewing with Savannah Bee Honey

Posted by

Traditionally, chai is a blend of black tea, cardamom, cinnamon, ginger, clove, black pepper and vanilla. It’s brewed by street vendors across most of India, but now has become a popular drink across the world. Chai is served either hot or cold, but always creamy, very spicy, and puckeringly sweet. 

We find our chai is best complimented by the flavor of Savannah Bee Company’s Honey For Your Tea, and recently made a batch for our staff on a brisk October afternoon.

Check out our brewing tips for Chai Tea here.

View Comments

Fall Toddy Brewing

In an effort to beckon cooler fall weather, we took to our backyard this week to document our favorite OP cocktail, the Winter Toddy. With a tart and sweet combination of our Lemon Ginger Hot Toddy Kit, honey, and a little (or a lot) of whiskey, the Winter Toddy is perfect after a long cold [...]

Read More »

Red Wine Wassail Over Ice – A Festive Winter Cocktail

In the holidays we have served a warm wine wassail with red wine or port. Old English Wassail spices of orange peel, ginger, cinnamon, allspice, and cloves are steeped at heat for an hour or two, yielding a slightly bitter wine infusion that is balanced with light cane sugar and fruit juice. Last year, we [...]

Read More »

OP Favorite: the Cacao-Coffee Blend

We all love a little chocolate in our coffee every once in a while, but the added sugar? Not so much. Luckily, the Oliver Pluff warehouse is never in short supply of our favorite Cacao Shell Tea, which gives us the opportunity to experiment with different flavors and combinations for our beverages. And so the [...]

Read More »

The Origins of the Tea Brick

Black Tea Brick, China. Photography by Kyle Brown. All Rights Reserved. Estimated to be formed around 350 A.D., tea bricks have become a part of Chinese and European culture throughout the ages. Before tea bricks where introduced to Europe, tea bricks were used in China as a form of currency, food, and medicine. From the 9th [...]

Read More »

Cocoa and Cacao Shell Tea

19th Century Drinking Chocolate Ceramics, London. Special thanks to: GEORGE C. BIRLANT & CO. (Antiques), Charleston, 843-722-3842, www.birlant.com. Photography: Kyle Brown. All Rights Reserved.As far back as 1556, when an unknown European noted that drinking chocolate was the “most wholesome and substantial of any food or beverage in the world, because whoever drinks a cup of this can [...]

Read More »

Colonial Tea Prices

The price of tea in England declined during the 18th century. Now able to afford this commodity, English laborers included tea in their budgets for the first time. A study of such budgets published by Sir Frederick Eden and David Davies discovered that 9% of one’s average earnings was spent on tea, most notably the [...]

Read More »

The Origins of Earl Grey Tea

Bergamot Orange watercolor illustration (Citrus Bergamia), by L. Osbeck The origin of “who first put leaf to water” is completely unknown to culinary historians. Before the mid-nineteenth century, botanists failed to decipher tea’s formula; however, many tales provide what human record does not. Like all teas, Earl Grey’s “distinctive quality… comes from essential oils that leach [...]

Read More »

Bohea over ice

I started a tea business in 2009 with a business plan of becoming the “Ben and Jerry’s of iced tea”. After sampling over 300 broken orange pekoes from India and Sri Lanka, we selected single estate teas from a couple of gardens: an organic black tea from south India with crisp, floral tones, and a [...]

Read More »

Transcript - South Carolina Gazette, November 1774

Crest of the South Carolina Gazette. Photography: Kyle Brown. All Rights Reserved.The South Carolina Gazette reported on the dramatic confrontation between the colonists and British sea captain Samuel Ball, an agent of the British East India Company.Full transcript of the article describing the inquiries and the destruction of the tea is below:CHARLES-TOWN, November 7, 1774.The [...]

Read More »

Recent Updates

Sign up to our newsletter

Connect with us: InstagramFacebook