This roasted tea is harvested year-round and roasted to perfection and the aroma of this mountain roast is both nutty and vegetal, with a hint of smokiness.
 The taste has a mild blend of honey, roasted nuts, and smoky flavors all rolled in one.

To Make Burmese Chai: Put 1 tsp tea in a saucepan add a cup of water, then boil it for 5 mins. Mix 1 oz of evaporated & 1 oz of condensed milk in a large cup, then pour the hot tea, while mixing briskly with a spoon. Add sugar for your desire taste, enjoy hot or iced.