4 Tasting Notes
On the first steep, this imported tea is delicate without lacking in any flavour; it is very earthy and has a delicious aroma in the pot. As it sits it gets earthier, and can tend towards a bitterness that is still pleasant.
The leaves must have the proper room to expand, or the flavour is not as strong and is grassier than otherwise. I would suggest brewing this tea just in the bottom of the pot, instead of in a tea ball or a nest.
This is by far one of my favourite Chai-Tea blends. The tea itself is delicate enough to allow a steep that lets the spices come through without a bitter finish. It doesn’t require milk or sugar to be delicious, as some chai blends do.
I would however, recommend separating the cardamom pods and pink pepper and giving them a bit of a crunch before you brew. This brings out their flavour much more than leaving them whole.