Ingredients From: Sri Lanka / India
Region(s): Nuwara Eliya + Dimbula + Uva / Assam + Kerala
Shipping Port(s): Colombo / Calcutta + Haldia + Cochin
Grade(s): OP (Orange Pekoe)
Growing Altitudes: 500 – 8500 feet above sea level
Manufacture Type(s): Tea : Orthodox (Traditional leafy)
Cup Characteristics: Seasonal Malabar Coast spices with sweet caramel come to the fore with a sensuous Belgian chocolate finish Infusion: Bright and coppery with gold highlights.
Luxury Ingredients: Black tea, Ginger, Cinnamon, Cardamom, White Chocolate pieces*, Black + White pepper, Clove, Nutmeg, Natural flavors. *[White chocolate pieces: Sugar, Cocoa butter, Whole milk powder, Skim milk powder, Butteroil, Soya lecithin, Vanilla extract]
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 discusses their sometimes tormented sexual relationships – and we all know how complicated those can be! For his own part, Tennessee Williams was something of a tormented soul. 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. OK, back to the play. 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, white chocolate, caramel, and a heady blend of spices from the Malabar Coast of India were added to the mix – sharp ginger, cardamom, coriander, cinnamon, cloves, and black pepper. Finally, calendula petals and elder blossoms were added to give the blend some color – representing Williams’ colorful existence. The result, we’re sure you’ll agree, is one of our most intoxicating chaises. It is at once rich and astringent, with pleasant overtures of spice. It is tragic that Tennessee himself never had an opportunity to sample a steaming hot cup-full. Instead, we ask that you brew a pot and hoist a cup in his honor. Although traditional chai preparation methods require that the tea be brewed in heavy milk in order to bring out its spiciness, adding scalded milk to Night of the Iguana will have a similar effect. Here’s to ol’ Tennessee.