85
drank Cinnamon Chai by Paromi
7 tasting notes

I was excited because I thought I had discovered a delicious tea that wasn’t in the Steepster database, but when I came here to add it I found that the lovely Ms. JacquelineM had beaten me by a few days! Harrumph!

I went to Wholefoods over the weekend to re-stock a few of my favorite teas, and my eye was quickly drawn to several rows of Paromi packaged in amber glass jars. I love finding new brands and I’m a big fan of chai, so I purchased the Paromi Cinnamon Chai.

I think the silky, tagless sachets smell like apples and my husband thinks they smell like cherry cough drops – the blend contains neither. It does have a nice mix of rooibos and spices dotted with bright red peppercorns.

I brewed my first cup according to the instructions – 1 sachet for a 12 ounce cup made with boiling water – and found it too weak for my taste but still very good. For my second cup I used 8 ounces of water and sweetened the deep red liquor with dark honey and a splash of soy milk – it was perfect. The flavors in this chai mingle well – no one spice dominates and the rooibos seems to be of a high-grade; this tea tastes expensive.

My overall impression of the Paromi brand is that it is an excellent quality product. I am definitely going to buy more of the Cinnamon Chai when this jar is done, and I’m going to pick up a few more flavors too – the Coconut Almond is calling my name.

Preparation
Boiling 5 min, 0 sec
JacquelineM

:) It’s good, isn’t it!!? I also thought Coconut Almond sounded pretty divine!

Glamorosi

Yes, the Coconut Almond and the Chocolate Orange too – I can’t wait to get them!

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Comments

JacquelineM

:) It’s good, isn’t it!!? I also thought Coconut Almond sounded pretty divine!

Glamorosi

Yes, the Coconut Almond and the Chocolate Orange too – I can’t wait to get them!

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Bio

My name is Glamorosi; I write about and photograph food, fashion, art and entertainment.

I’m passionate about cooking, baking and organic gardening. I grow heirloom vegetables, fruit, and a huge variety of herbs and edible flowers that I use to make syrups and tisanes. I host afternoon tea on a regular basis.

I enjoy all types of tea especially Darjeeling (I’m partial to second flush but I like first flush, too) and Oolong (especially Tieguanyin, Jin Xuan, Eastern Beauty and Red Robe). I’m also into silver needle, matcha and rooibos.

My cupboard here isn’t an accurate reflection of the hundreds of teas I have; I’m lax in documenting them.

I’m married to my favorite writer and we live in Philadelphia with a magnificent black greyhound named Django (in tribute to guitarist Django Reinhardt).

Location

Philadelphia PA

Website

http://GlamorosiMagazine.com

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