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“I bought this tea because I like the tin. But I am happy I did, because I really like this tea. It has a very pleasing level of spice to it. Smooth with a peppery kick at the end, and an...” Read full tasting note
“I made this into a latte tonight. I added honey, heated some milk in the microwave and then used my handy dandy aerofoam frother to make perfect foam, and piled it on till it was practically...” Read full tasting note
“I had a Tazo Chai at Starbucks today. I brewed it strong—two generously filled sachets in a venti cup—then added four packets of honey and some soymilk. Based on several experiences with different...” Read full tasting note
“I was excited to see this tin at my local Starbucks. I misinterpreted “full-leaf” tea to mean “loose-leaf” tea, though. There are 15 “sachets” (another word for bag!) per tin, and the sachets are...” Read full tasting note
A rich combination of full-leaf black tea, sweet cinnamon, warm ginger, star anise and fragrant cardamom. TAZO CHAI is nothing if not wondrous in its ability to gather flavours of Asia, Africa and Central America to be served in a tradition born of chai wallahs in the shadow of Mt. Everest. Who knew? (Most likely the wallahs did. They always do.)
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I usually never drink this tea by itself. One way I love to prepare this tea is opening the sachets and boiling the loose leaves by themselves with some ginger, sugar, and clove, followed by adding milk to the boiling brew. It always comes out fantastic.
