Giving this one another chance after I had such a weird experience trying to make it on the stovetop a few days ago! This time I’m just steeping it straight.
Yeah, this is a very mild chai, I’m not surprised I had such a hard time with the stovetop prep. There’s a pleasant cardamom flavor in the forefront, along with a bit of clove. The CTC base is fairly mild as well, and very smooth with a cereal grainy and slightly bready maltiness.
It’s yummy! It’s not really what I think of when I think of masala chai, as it’s mostly a cardamom-spiced black tea. But clearly it counts! :)
P.S. – Am I the only one that is reminded of Grape Nuts when I see CTC black tea…?
Flavors: Bread, Cardamom, Clove, Grain, Malt, Smooth
Preparation
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Hey Cameron. Thanks for the follow. I tend not to be a fan of ‘premixed’ of flavoured tea of any kind (not intending to shoot people down at all, just my preference). But I do love real masala tea.
I was raised in India. Nobody dreams of buying preblended chai there as it’s simple to make. I’d recommend watching this pro he has a few other serving suggestions which are also great: (https://www.youtube.com/watch?v=NIbibkE4d1E) – it has subs – and try making it some if you have the spices.
They tend to use Assam tea (powdered). No point in using quality stuff when putting milk in. I tend to enjoy mine with lots of pepper and sweetened with Jaggery.
The masala chai he makes is identical to what I used to drink roadside at my local market in the Nilgiris with the tea callers singing ‘chai chai chai!’ pouring tea from great heights.
Hi J-P. Thank you for the video, I will definitely have to try both of those recipes!
Hey Cameron. Thanks for the follow. I tend not to be a fan of ‘premixed’ of flavoured tea of any kind (not intending to shoot people down at all, just my preference). But I do love real masala tea.
I was raised in India. Nobody dreams of buying preblended chai there as it’s simple to make. I’d recommend watching this pro he has a few other serving suggestions which are also great: (https://www.youtube.com/watch?v=NIbibkE4d1E) – it has subs – and try making it some if you have the spices.
They tend to use Assam tea (powdered). No point in using quality stuff when putting milk in. I tend to enjoy mine with lots of pepper and sweetened with Jaggery.
The masala chai he makes is identical to what I used to drink roadside at my local market in the Nilgiris with the tea callers singing ‘chai chai chai!’ pouring tea from great heights.
Hi J-P. Thank you for the video, I will definitely have to try both of those recipes!