Hats off to the Golden State Warriors this season. It’s been an enduring 20 years since they’ve reached the NBA finals, and you can tell the Bay Area is prouder than ever. The city is a sea of blue and yellow and the team’s most popular player and point guard, Stephen Curry is probably getting more attention than the newest local, organic granola. :P The Academy of Sciences has even named a penguin after him! So we thought we might as well make a chai in honor of him and the success of the Warriors: introducing our Curry Chai!
Imagine if someone explained to you how to make your perfect cup of chai. That’s exactly what we did at the end of last month. We held our Artof Chai Workshop in a breezy, open room at the back of Stable Café.
We recently found this gem on the web.
Every day we get tons of questions from customers about chai, how we run our business, how we got started, etc. So I’ve decided to answer some of those frequently asked questions in this post.
1. Where do you make the chai?
We brew fresh chai once in the morning and once in the afternoon at a shared commercial kitchen in the Mission. This means waking up early to bring you the freshest and best artisan chai that San Francisco has to offer.
2. Is your chai already sweetened?
Welcome to the revival of The Chai Cart’s blog! This is Homaira and I will be writing the blog for Paawan. Here, we’ll keep you updated on events, pictures, answers to your questions, instructional videos, and basically anything we think is cool. That’s a pretty persuasive argument to keep reading, right?