To make chai tea mix, combine coriander, allspice berries, star anise, dried orange peel and cloves along with cinnamon and cardamom. Store the mix alongside Darjeeling tea in separate containers, and combine them upon serving.
Slice an orange into 1/8-inch rounds, laying them onto a parchment paper-lined baking sheet and placing them in the oven at 200 degrees Fahrenheit. Flip the rounds occasionally until completely dry, around two to three hours. Place the dried orange in a large mixing bowl, and add 1/2 cup cardamom pods, 2 tablespoons whole cloves, 12 cinnamon sticks, 2 tablespoons black peppercorns and 2 tablespoons allspice berries. Also add 1/4 cup whole star anise and 1 tablespoon coriander seeds. Store the mix in an airtight container. In a separate container, add 1/2 cup loose Darjeeling tea. The mix makes 36 servings and keeps for up to six months.
To prepare a cup of chai tea, simmer 2 tablespoons of the spice mix in 1 1/4 cup milk, 3/4 cup water and 1 tablespoon sugar for 25 minutes. Add 1 1/2 tablespoons of Darjeeling tea, steeping for an additional three minutes before straining the tea into two large mugs. Drink the tea as is, or add a dollop of whipped cream.