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Black Teas - The familiar classics, enjoy it flavored or straight up and pure.

black teas:

About Black Tea: Black tea is the most intensively processed type of tea. The leaves are allowed to fully oxidize, creating their black color before they are dried, giving black tea more complexity, more astringency and fewer vegetal overtones than are typically found in other teas. Astringency is the "dry mouth" sensation left by tannins in tea, familiar to drinkers of a cabernet sauvignon, or other wine. It is this astringency that pairs so nicely with dairy and sweetener. Achieving the right balance of astringency is one of the leading indicators of quality in a black tea.

 
 

Green Teas - The healthy tea.

green teas:

About Green Tea: Green Tea, best known for its grassy vegetal notes and greenish liquor and leaves, is quickly steamed or pan-fired to denature the oxidizing enzymes and preserve the tea's characteristic freshness. While all tea is antioxidant-rich, some speculate that the minimal processing undergone by green tea allows more antioxidants to reach your final cup. Without oxidation, green teas must be steeped more carefully, as they can become bitter if steeped too long or at too hot of a temperature. Never steep green tea with boiling water; near boiling or even cooler will produce much better results.

 
 

Herbal Teas - Going beyond Camellia Sinensis.

herbal teas:

About Herbal Tea: Our herbals are blended with lavishly delicious flavors, from famously soothing mints to exotic ingredients like cacao, fennel, anise, cardamom and lemongrass to succulent, juicy fruits like raspberry, orange, apple and even tart but deliciously sweet pomegranate.

 
 

Oolong Teas - Among the most prized of all teas.

oolong teas:

About Oolong Tea: The oolongs are a first cousin once removed from the black teas. Oolong tea is partially oxidized to lie somewhere between black and green. While the look is more along the lines of black teas, the taste is closer to the green teas but with a touch more oomph and a rounded mouthfeel. Oolongs are commonly produced in the Fujian province of China and on the island of Taiwan, formerly called Formosa, from which one of the more famous oolong teas is named.

 
 

White Teas - The closest to pure.

white teas:

About White Tea: While white teas are "less processed" than greens, they are usually somewhat more oxidized. Mild oxidation occurs during the "wilting" stage, when white tea is air-dried after it is first picked. White tea is then baked and dried further, and it may be very lightly rolled, but little is done to change what was picked from the plant. One way to tell that white tea is slightly oxidized is that white teas don't usually need to be steeped as carefully as greens. Steeping white tea with boiling water or for longer time periods can still produce good results.

 
 

silkroad chai

silkroad chai
with ginger, cardamon & cinnamon
Infuse the flavor of black tea and exotic chai spices into Spirited Tea™ Rum & Tonics, White Russians, or your favorite concoctions.
  • package type
  • silkroad chai
    8 pyramid infusers
    S$23.40
    • details
    • recipes
    Steeping Guidelines
    Infusion Ingredients
    black tea, cinnamon, ginger, cardamom, natural flavoring (vanilla)
    Caffeine Level
    Moderate
    Certifications

    About Our Steeping Guidelines

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    About Our Caffeine Ratings

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    About Our Certifications

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    Chai White Russian

    1 Silkroad Chai infuser
    1 ½ oz vodka
    1 oz 
    simple syrup
    2 oz light cream

    -  Place infuser in glass. 
    -  Pour vodka over infuser and steep to desired strength. 
    -  Add simple syrup, light cream and ice.

    Mixologist: TEA FORTÉ

    Bombay Chai Rum & Tonic

    1 Silkroad Chai infuser
    2 oz white rum

    4 oz tonic water

    -  Place infuser in glass. 
    -  Pour rum over infuser and steep to desired strength. 
    -  Add tonic and ice.

    Mixologist: TEA FORTÉ

    Bombay Cider

    1 Silkroad Chai infuser
    2½ oz light rum 
    3 cups apple cider 
    2tbs maple syrup 

    -  Place infuser in glass. 
    -  Pour light rum over infuser and steep to desired strength, 3-5 minutes. 
    -  Heat apple cider with maple syrup.
    -  Spike with infused rum to desired strength.
    -  Garnish with optional cinnamon stick and fresh apple slice.

    Mixologist: TEA FORTÉ

    Chai Eggnog

    1 Silkroad Chai infuser
    2½ oz light rum 
    3 cups eggnog

    -  Place infuser in glass. 
    -  Pour light rum over infuser and steep to desired strength, 3-5 minutes. 
    -  Pour 4oz of eggnog into glasses.
    -  Drizzle infused rum into each according to desired taste.
    -  Garnish with optional wafer stick if desired. 

    Mixologist: TEA FORTÉ

    Peach Chai Crush

    1 Silkroad Chai infuser
    1 ½ oz vodka
    ½ oz club soda
    2 ½ oz peach nectar

    -  Place infuser in glass. 
    -  Pour vodka over infuser and steep to desired strength. 
    -  Combine infused vodka and peach nectar into a shaker with ice, shake vigorously.
    -  Strain into martini glass and top with club soda.
    -  Garnish with infuser if desired.

    Mixologist: TEA FORTÉ

    Silkroad Chai Manhattan

    1 Silkroad Chai infuser
    2 oz bourbon

    ½ oz sweet vermouth
    dash of angostura bitters

    -  Place infuser in glass. 
    -  Pour bourbon over infuser and steep to desired strength. 
    -  Combine vermouth and bitters in a shaker with ice, shake vigorously.
    -  Strain into martini glass. Garnish with infuser if desired.

    Mixologist: PHIL WARD, DEATH & COMPANY, NYC

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