Masala Chai

No ratings yet? This has a cut-tear-curl black tea base, so it isn’t one of those chais with only spices in the blend. I steeped for 7-8 minutes just after boiling the water, but there isn’t as much flavor as I expected. Not as much flavor as Zen’s rooibos chai OR their Energizing Chai which I absolutely love since magically there is also pu-erh and yerba mate in that blend (also, chocolate!) but it is SO SPICY. I have no idea how it is that spicy if the spices have to share the spotlight with other ingredients. But even though this was steeped for 8 minutes, the black tea base doesn’t get astringent at all. I would much rather buy the Energizing Chai blend. Anyway, this isn’t terrible but I didn’t really make it the REAL way. It’s one of those chais that will get lost among the similar chais I have. I haven’t found the perfect chai yet, but I would say Zen’s Energizing Chai is close to it… but that one may be cheating/isn’t a genuine chai since it has pu-erh and yerba mate in it. Yes, I spent this review talking about the Energizing Chai more.

So, I went shopping in my stash for a chai and came across an unopened packet of this one. The sensible thing to do would be to keep all my chais cloistered together, but I may not have the organizational wherewithal to get this job done .

My neighbours—Bless their hearts—woke me up at four and kept me awake till past seven at which point the condo construction began.

I am knackered, clearly, and need something reliably punchy. Even then, I may not be all that functional, but let’s see.

The past few days, I’ve been drinking lovely delicate French teas and what a delight that has been.

This moment calls for something else entirely, either a fiesty breakfast blend or chai, which is often a breakfast blend plus a whole whack of spice. And that is exactly what this is.

I tend to be a big fan of Anne’s chai blends, so this one has sat neglected for a long while. The spice blend is different but good.

The anise competes with the cardamom. I prefer anise far more in the background, so instead of milk and sweetener, I added a big glug of eggnog. Exactly what is needed here.

The vanilla and creaminess of the eggnog soothe and sweeten the spice and strong base.

It may not be enough to put me in motion, but it is certainly doing much to put me out of my misery.

And I do miss Zen Tea Life.

Good afternoon for a large cup of Marsala Chai. I have had this in my collection for a little while. I think I have had some of it before, but it didn’t stand out as a favorite. I am enjoying it today, but it definitely isn’t my favorite chai. It is heavy on the anise seed for me. There is a good balance between base tea and spice, but I would like to see a few other spices take the stage more so than the anise seed.

My first cup of this is the quick and dirty western way, because I’m pretty tuckered today. I’ve saved enough of the sample that I will be able to do the traditional brewing method as well.
The picture of this tea is an exact representation, there’s heaps of spices. I had a taste of the full strength version before pouring milk into it, and it was amazing (too strong sans milk thought). Now that i’ve added sugar and milk, it’s lovely. Now knowing what I do, I would have extended my steeping time (which is what Zen recommends, and I always find them to be so bang on about steeping times and methods that it’s almost unsettling. Does Kenneth have a camera in my house, to see exactly how I like my tea? I wouldn’t be surprised) by a couple of minutes. I cut it off at 4:30min as there is/was a decent amount of the ctc base tea in it, and I didn’t want it getting too astringent. I needn’t have worried.

Alright, despite how tired I am, my curiositea (oh bad tea puns! how I enjoy you…) got the better of me, and I’ve prepared a cup on the stove.
It was delicious this way too, but I think I need more practise at stovetop brewing. Okay, I know I do. I scalded the milk. Twice. Lesson learned, do not prepare stovetop tea while tired and distractible.

I’m planning on continuing my search for my perfect chai (and knowing me, I’ll end up with 3 of them), but I wouldn’t be surprised if this is what I settle down with.

My quest for the perfect Masala Chai is always ongoing. I like the strength of the spice in relationship to the base. It all seems to be well balanced. My problem is that the spice blend is too heavy on the anise for me. Nope don’t like the licorice taste to this one.

Yum. What a great blend. Have been drinking nothing but ceylon+milk+sugar, so mixing it up today with chai+milk+sugar. :P

My dessert tonight consists of this chai blend brewed in 2 full cups of sunflower seed milk, 2 teaspoon of raw cocoa powder, a cinnamon stick and a few drops of maple syrup.

Can you feel how good this is?

Out.of.this.world. Traditional chai with a twist.

This blend is good in itself, excellent balance between cardamom, clove and ginger. I like that the clove isn’t overwhelming.

But with the added ingredients slowly simmered on the stove top, it gets elevated to the 10th power!

Yum, yum, yum…

Even oversteeped, this is a delicious chai. I was a bit concerned with my oversteeping, and yes, there was a (slightly) bitter quality to the tea as I drank it. I still downed it however as it’s what I consider to be a very traditional chai: heavy spice, low heat, sweet and delicious.

Thanks to Zen Tea for this free sample!

1.5 tsp in 12 oz.