Why Temperature Matters: The Science Behind Our Chai Extraction

At Tanglewood, we’re constantly obsessed with one question: How do we unlock the fullest, truest flavor from every spice we use? The answer comes down to something surprisingly simple—and deeply scientific:

Temperature.

Different spices release their most expressive flavors and functional compounds at different temperatures. Treat them all the same, and you end up with a flat, muddled brew. Treat each with precision, and you get a chai that’s layered, bright, warm, and complex. That’s why we don’t take shortcuts. We extract each spice at its ideal temperature, giving it exactly what it needs to shine.

Here’s what that actually means.

Spices Aren’t All Built the Same

Every spice has its own internal chemistry—oils, acids, fibers, and volatile aromatic compounds. Some dissolve easily in water. Some require heat to break open. Others are fragile and evaporate if the temperature gets too high.

So if you boil everything together at one temperature, here’s what happens:

• Ginger may give you heat but lose its floral top notes

• Cardamom can go dull or herbal

• Black pepper becomes too sharp

• Cinnamon can turn tannic and bitter

• Clove oil can overpower everything else

Precision extraction prevents that.

Low, Medium, and High Heat: What They Do

Low-Temperature Extraction (Below 160°F)

Perfect for spices with delicate volatile oils, like cardamom.
At lower temperatures, these floral, citrusy compounds stay intact. Too much heat and they simply evaporate.

Outcome: soft, round aromatics that smell like a fresh pod just split open.

Medium-Temperature Extraction (160–190°F)

Ideal for spices that need coaxing but not boiling—cinnamon, star anise, allspice.
Moderate heat softens the woody structure and unlocks deeper notes without creating bitterness.

Outcome: warm, woody sweetness with structure, not bite.

High-Temperature Extraction (190–212°F)

Used for hardy spices that need real heat—like fresh ginger and black pepper.
These contain gingerols and piperine, compounds that dissolve and activate with high heat.

Outcome: that signature Tanglewood kick—bright, spicy, bold.

Why We Don’t Just Boil Everything Together

If you’ve ever had chai that tastes heavy, muddy, or “same-y,” that’s usually why.
Different compounds extract at different times and temperatures. Boiling everything together means:

• The delicate aromas break down

• The heat-loving spices dominate

• The cup loses its structure

When we brew Ginger Spiced Chai, we build the flavor intentionally—adding, adjusting, and extracting in layers so each spice keeps its individuality while still working in harmony.

The Result: A Chai With Dimension

Because we extract each spice at its ideal temperature, you get:

• A brighter ginger note that hits first

• Warm middle notes from cinnamon and star anise

• A long, round finish from cardamom

• Balanced sweetness from whole spices, not shortcuts

• A clean aftertaste without bitterness or murkiness

Most chai concentrates take shortcuts—quick steeps, flavor “boosts,” homogenized spice blends or even powdered chai that is gritty and underextracted. Our process is slower, more precise, and honestly more expensive.
But the flavor speaks for itself.

This technique is a big part of why people say Tanglewood chai tastes like real ingredients and not “spice flavoring.”

Science + Craft = The Best Cup

Temperature-based extraction is both an art and a science. It’s about understanding the chemistry of spices and respecting their personalities. We’ve spent more than a decade dialing in this method, one batch at a time, to make sure every bottle of Tanglewood chai tastes as intentional as the first one we brewed.

Because great chai isn’t just brewed.
It’s engineered—with care.