BEHIND THE CRAFT
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The China Fleet returns to London

William Daniell was only 16 when he first set sail with his uncle to Calcutta in 1785. A grand adventure for a young man.

Before long, he was a painter of Indian colonial scenes working in watercolour, oils and etchings.

His quality was beautifully described thus "one may almost feel the warmth of an Indian sky, the water seems to be in actual motion and the animals, trees and plants are studies for the naturalist".

Here, Daniell paints in the Romantic style of the day, the famous China Fleet - the annual merchant convoy of the East India Company, here in the Straits of Sunda, between Java and Sumatra and connecting the Java Sea to the Indian Ocean.

The convoy is enroute to Great Britain from Canton in China - safety in numbers from pirates being the order of the day.

FGTE20103

Governor Aungier's Bombay Chai Black Tea x 20 Tea Bag Sachets

Net Weight: 50g

Honouring the vibrancy of Bombay and the legacy of Gerald Aungier, president of the East India Company in 1699, our Bombay Chai teabag blend infuses black tea with fragrant cinnamon, clove and cardamom.

The East India Company - Lifestyle

Food and Beverages

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£7.00
A high quality fast-brewing fannings grade of tea from Assam personally selected by our Tea Master.

We chose a specific sub-species of ginger grown wild in rural villages in Sri Lanka, authentically processed to retain the aroma and taste.

Green cardamon from Sri Lanka, from a special species made from the seeds of several plants, has a complex aroma with a piney, fruity, and almost menthol-like flavour.
Our cinnamon is the taken from the dried inner bark of a tree native to Sri Lanka.

It has a unique taste and increased health benefits compared to the more common cassia variety used normally. Our Ceylon Pepper is particularly favoured worldwide as it is quite rich in piperine, the alkaloid which lends it a distinct pungency.

The taste of Sri Lankan black pepper is richly aromatic, with floral and citrus notes, whilst retaining a strong pungency.

We use cloves grown in Sri Lanka, prized for its distinct flavour and aroma.
A vibrant yet earthy tea with cinnamon, cardamom and ginger spice creating a spiciness and full-bodied taste.
A vibrant tea that chimes contentedly with the savoury depth of a crispy bacon sourdough sandwich. The spices complement the tang of tomato ketchup and vinegar punch of gherkin admirably too.

Drinks equally well with a cardamom spiked kedgeree as it has the fullness of flavour not to be eclipsed by the smoky richness of smoked haddock. Stands up well to a spicy fried snack such as Punjabi samosa or aloo chaat from Delhi
Quantity

1 SACHET PER CUP

Temperature

200ML OF WATER AT 100ºC

Brewing Time

3-4 MINS BREWING TIME

Ingredients

Black Tea, Cardamom, Cinnamon, Ginger, Black Pepper and Clove.

Storage

Store in a cool, dry place avoiding direct sunlight and strong odours.

Stories

The Story of Bombay Chai

The story begins with Charles II, who in 1662 licensed the transfer of Bombay from the Portuguese to The East India Company.

Under the leadership of Gerald Aungier, 2nd Governor of Bombay, and later President of the East India Company in 1669, their headquarters moved from Surat to Bombay, setting a course where seven small islands would grow to be one of the world’s largest modern cities.

Prior to British arrival, many locals in India drank an ayurvedic brew known as ‘kadha’, boiled water with a melange of fragrant spices including cardamom, cinnamon, cloves, ginger and nutmeg.
Consumed in homes across India for generations, it was a remedy for coughs, colds and fever.

The British however, drank tea or ‘tê’ (from Min-Chinese) with milk. The locals began adding tea leaves, milk, honey and sugar to their ‘kadha’, creating Bombay's first Chai. Chaiwalas sprung up across Bombay, selling the spicy delight to locals and world-weary travellers who needed respite from the heat.

Centuries passed, word spread and today, spicy chai has become one of the world’s best loved teas, with varieties popping up as far away as the United States. Yet the recipe has never changed very much, and still evokes the fragrant vibrancy of Bombay.

Our spirit delivers no ordinary products

  • FAQ

    Does this tea contain caffeine and is there more or less than in coffee?
    Yes, all tea like coffee, contains caffeine. The amount in both teas and coffees does vary, depending on the type, but typically Sri Lankan black tea is lighter than other teas in caffeine content, usually between 50 and 90mg for a normally brewed 230ml serving. This compares to about 95mg for a normal cup of coffee. The best advice is to treat tea and coffee similarly if you need to manage your caffeine intake.

    I’ve heard that tea contains theanine. What is it and what does it do?
    Tea does indeed contain theanine, which is an amino acid [the building blocks of proteins]. Tea is one of only a few sources of theanine. It represents about 1% of dry weight and is at its highest concentrate in shade-grown teas like matcha and gyokuro. Whilst not yet proven in scientific studies that would permit specific health claims to be made, it is believed by many to be able to reduce mental and physical stress, promote relaxation and a sense of well-being. But not only that, it is more recently being thought to aid cognitive function. It’s one explanation for tea’s famous ability to create calm in a crisis [the Great British solution to all problems – ‘putting the kettle on’] and to stimulate when a little boost is required.

  • Delivery & Returns

    UK Standard Delivery: £3.95
    UK Next Day Delivery (mainland UK only): £9.95 (Order before 12pm)
    International Delivery is available, please see our delivery page for details. For more information and Terms & Conditions, please see our Delivery page.

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