Not a traditional Appalachian tea blend, but one that I am glad we added to our family's tea collection, and an ancient brew nonetheless. The word "chai" ultimately originated from the Mandarin Chinese word for tea (cha.) Originating somewhere near India, chai was traditionally prepared as a decoction of green cardamom pods, cinnamon sticks, cloves, ginger, and black peppercorns with black tea leaves prepared in goat's milk. Although we do not supply the milk of the goat, we do stick to the traditional herbs when blending this tea that is warm, inviting, with just the right hint of spice. Brew using the guidelines for a decoction.