JOURNAL

Our Organic Darjeeling Green is a whole leaf tea made from the high-grown Camellia sinensis variety, known for its gentle, floral flavour and clean finish. Unlike dust-grade teas, our loose leaf and pyramid bags use the full leaf—bringing you a smoother, more complex brew. In this post, we explore what makes this tea special, from the traditional steaming and sun-drying process to how to brew it just right at 80°C.

Our Breakfast Tea didn’t happen by accident—it’s a carefully crafted blend of whole leaves, made to deliver bold flavour, rich colour, and that satisfying morning strength. In this post, we share how we developed the perfect cup, why whole leaf matters, and how to brew it just right—whether you're using a tea bag or brewing the old-school way in a pot.

Easter isn't just about chocolate eggs and bunnies; it's also a time for baking and sharing delicious treats with loved ones. This year, why not add a spicy twist to your Easter celebrations with our Masala Chai Spiced Hot Cross Buns? Infusing the aromatic warmth of Masala Chai into this classic recipe will make these buns a new family favourite.

Ingredients:

• 200ml milk, plus extra for glazing
• 4 bags of The Organic Tea Project Masala Chai
• 10g quick yeast
• 50g raw cane sugar, plus extra for dusting
• Zest and juice of 2 oranges
• 120g sultanas or raisins
• 450g strong white flour, plus extra for crosses
• 100g cold butter
• ½ tsp ground cardamom
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• 1 tsp fresh grated ginger
• 2 eggs + 1 for glaze

Preparation Time: 25 minutes (plus infusing and rising) Cooking Time: 25 minutes

Method:

1. Warm 200ml milk without boiling and steep the Masala Chai bags for an hour. Reheat to skin temperature, remove tea bags, then mix milk with yeast and a teaspoon of sugar. Set aside.
2. Soak sultanas or raisins in orange zest and juice.
3. In a large bowl, combine flour and grated butter. Mix in sugar, spices, and a pinch of salt. Beat two eggs and add them to the flour with the yeast mixture, creating a soft dough.
4. Knead on a floured surface for 10 minutes. Place in an oiled bowl, cover, and let rise until doubled in size.
5. Knead the dough briefly, incorporate the drained sultanas or raisins, then form into 16 buns. Place on lined baking trays, cover, and let rise again.
   NOTE: Squeeze out the juice of the sultanas or your mix will get too sticky to handle. 
6. Preheat your oven. Brush buns with remaining egg-milk mixture, pipe or draw crosses with a flour paste, and bake until golden.
7. Glaze with a mix of sugar and boiling water straight out of the oven.

We hope you enjoy making and savouring these Masala Chai Spiced Hot Cross Buns as much as we do. Easter is a time for coming together, creating memories, and sharing joy, and what better way to do so than with a batch of freshly baked, spice-infused buns? Dive into this recipe and let the enchanting flavours of Masala Chai add a novel twist to your Easter celebrations.

Happy baking and Happy Easter from all of us at The Organic Tea Project. Here's to a festive season filled with warmth, love, and delicious treats.

best,

Jonas