Kolkata Teen Paan Chai

$8.00

BLACK TEA | MODERATE CAFFEINE | PAAN & FENNEL

We tell people this is an acquired taste, and we say it before they buy rather than after. Open the pouch and you smell the paan before anything else, rose and fennel and coconut over an Assam base. You have to like a strong taste. That is the only condition. The rest takes care of itself.

Allergy alert: Contains coconut.

Sold in 1 oz quantities. Makes 6-10 cups of tea.

Ingredients

assam tea, betel leaf, fennel seeds & candy, rose, rock sugar, licorice, cardamom, spearmint, coconut, dates, cloves, all natural paan flavor

Please select a packaging option below:

“No one needs you for the next few sips.
Enjoy being unreachable.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

From Our Laguna Beach Tea Shop

People come in looking for a chai to give an Indian friend, and this is the one we walk them to. Every Indian family has its own chai recipe already, so a chai arrives with a lot to live up to. The paan is what changes that, and their friend smells it and gets a kick out of it before the water is even hot. Nobody already has this one. That is the whole reason it works.

If Kolkata Teen Paan Chai speaks to you, Pink Chai is our Amma Amma's recipe and the heart of our Indian chai collection, and Madurai Floral Chai is the South Indian version that takes the tradition somewhere more floral and unexpected.

  • How to brew it hot

    Use 1 teaspoon per 8 oz. Steep at 212°F for 3-5 minutes. A full boil gets the most out of the spice.

  • How to make iced tea

    Use 2 teaspoons per 8 oz. Steep at 212°F for 3-5 minutes, then pour over a full glass of ice. Double strength keeps the ice from watering it down.

  • How to cold brew

    Use 1.5 teaspoons of loose leaf tea per 8 ounces of filtered water.
    Steep in your fridge for 8 to 12 hours.
    Strain out the leaves and enjoy!
    A long cold steep gives you a smoother cup.

Beyond the Cup: Make Something Tasty with This Paan Chai Tea

Kolkata Paan Chai Kulfi

Serves 8

A rich, frozen kulfi where Kolkata Teen Paan Chai steeps deep into a creamy condensed milk base, capturing its betel leaf, dates, and coconut.

Ingredients

  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 tablespoons Kolkata Teen Paan Chai
  • 1 can (14 ounces) sweetened condensed milk
  • Optional garnish: chopped pistachios or extra fennel candy

Instructions

  1. Combine the whole milk and heavy cream in a saucepan. Bring to a gentle simmer over medium heat, watching carefully so it does not boil over.
  2. Remove the pan from the heat and stir in your Kolkata Teen Paan Chai. Cover the pot and let it steep for 15 minutes. This extended steep allows the warm milk to fully extract the betel leaf, melt the rock sugar, and rehydrate the dates and coconut.
  3. Pour the warm mixture through a fine mesh sieve into a large mixing bowl. Use the back of a spoon to press down hard on the tea leaves and fruit to squeeze out every drop of flavor.
  4. Whisk the sweetened condensed milk into your warm paan infused dairy until it is completely smooth and incorporated.
  5. Pour the mixture into traditional kulfi molds, standard popsicle molds, or a shallow freezer safe container. Freeze for at least 6 hours or until completely solid.