Bashitang Organic Green Tea

Bashitang is a blend that brings together the freshness of an organic green tea and the warmth of a carefully assembled bouquet of spices. Each cup unfolds a singular aromatic journey, gentle, lively and enveloping all at once.

This blend is crafted for those who love expressive, aromatic teas without giving up the delicate vegetal character of Chun Mee. A true alternative to a classic chai, lighter and greener. Julien Huot, founder of Thés & Traditions, created this blend to offer a green-tea masala chai: more nuanced than a traditional black tea chai, yet just as warming.

The aromatic profile of Bashitang green tea

The opening is confident: ginger and Ceylon cinnamon lead the tasting with a rounded, almost sweet warmth. Cardamom and star anise follow quickly, bringing their characteristic anise note, bright and refreshing.

At the heart of the blend is Chun Mee, a green tea with leaves rolled into a delicate crescent shape. It provides a lightly astringent vegetal base that balances the richness of the spices. A touch of Pai Mu Tan and Mao Feng, two delicate white teas, softens the whole and adds roundness.

On the finish, crushed cacao nibs, vanilla and rose petals create a gourmand, floral signature. Clove, black pepper, pink pepper and chili bring a subtle heat to the tasting, never sharp, never overwhelming.

This spiced blend lends itself beautifully to gradual discovery: as the infusion cools in the cup, the flavours evolve and reveal new facets. Turmeric, present in a carefully balanced proportion, gives the liquor a golden hue and a gentle earthy note that lingers on the finish. Explore our Organic Chai Matcha Green Tea for another take on green chai.

How to prepare Bashitang green tea

Preparation is key to getting the best out of this blend. Water that is too hot will flatten the green notes and amplify astringency; too short a steep will leave the spices unexpressed.

Water: use a soft, low-chlorine water. Heat it to between 75 and 80°C. If you don't have a temperature-controlled kettle, bring the water to a boil and let it rest off the heat for 2 minutes before pouring.

Dosage: use 12 to 15 grams per litre, roughly a heaped tablespoon per 500 ml teapot. Because the blend contains spice and cacao pieces, a generous measure ensures full aromatic expression.

Steeping time: 2 to 3 minutes is ideal. Beyond that, ginger and cinnamon can begin to overshadow the green notes. Use a wide-mesh filter or a French press-style teapot to allow the leaves to unfurl freely.

Cold brew: this blend also works beautifully as a cold brew. Simply steep in a carafe in the fridge for 8 to 10 hours. The result is a fragrant, thirst-quenching drink, ideal in the late afternoon when you want something refreshing and aromatic.

Bashitang is best enjoyed plain, without sugar or milk, to preserve the complexity of the blend. For a creamier experience, a splash of almond milk pairs nicely with the cacao and vanilla notes. When to drink green tea: this blend can be enjoyed at any time of day, even in the evening if you are caffeine-sensitive, thanks to its moderate proportion of tea leaves.

The benefits of green tea and spices

Green tea has long been studied for its richness in polyphenols, particularly catechins. According to the EFSA, tea polyphenols contribute to the protection of blood lipids against oxidative stress when consumed regularly as part of a balanced diet.

Ginger and cardamom are traditionally used to support digestive comfort. The ANSES emphasises the importance of varied and moderate consumption of herbal infusions as part of a diverse diet.

Cinnamon, turmeric and clove each bring a wealth of aromatic compounds studied for their nutritional interest. Rich and warming, this blend is a natural companion for moments when you need a comforting drink: a cool morning, the end of a meal, an afternoon pause.

Worth noting: Bashitang contains a moderate proportion of tea leaves and is therefore lower in caffeine than a pure green tea. For those who wish to explore further, visit our guide to green tea and which green tea to choose for weight management to find what suits you best. Try this blend for a fragrant, comforting infusion any day of the week.

Storage

Store Bashitang in its original tin, away from light, moisture and strong odours. Close the container carefully after each use. For the best experience, consume within 18 months of opening to enjoy the spices and aromas at their freshest, as blended in our workshop.

Frequently asked questions

What are the benefits of spiced green tea?
Green tea provides antioxidant polyphenols, while spices such as ginger, cardamom and cinnamon are traditionally used to support digestive comfort and provide warmth. It's a comforting blend, ideal for a moment of relaxation.

How do you prepare spiced green tea?
Heat a soft, low-chlorine water to between 75 and 80°C. Use 12 to 15 grams per litre and steep for 2 to 3 minutes. Strain and enjoy plain, without sugar, to preserve the balance of the blend.

Where can I buy organic spiced green tea?
Our family tea house offers this organic Bashitang, selected by Julien Huot. You can also explore our ginseng ginger green tea, an energising and more gently spiced alternative.

What spices are in Bashitang green tea?
Ginger, Ceylon cinnamon, cardamom, anise, star anise, clove, black pepper, pink pepper, chili, turmeric and vanilla come together with Chun Mee and two white teas (Pai Mu Tan and Mao Feng) for a spiced, gourmand and floral profile.

What is the difference between green tea and black tea?
Green tea is unoxidised: the leaves are heated shortly after harvest to preserve their fresh, vegetal character. Black tea is fully oxidised, giving it rounder, maltier and woodier notes, along with a generally higher caffeine content.

Sources

Our information draws on scientific opinions published by the EFSA (European Food Safety Authority) and the ANSES (French Agency for Food, Environmental and Occupational Health & Safety). For further reading, explore the referenced publications on PubMed on tea polyphenols and aromatic plants.