JacquelineM

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JacquelineM drank Kashmiri Chai by Golden Moon Tea

I made this with milk instead of water – simmer tea in milk for 7 minutes then strain into cups that contain a teaspoon of honey. It was AMAZING! It wasn’t a knock you over the head chai, but a gently spiced cup of warmth and comfort. I absolutely loved it.

P.S. I simmered this but have no idea what the temperature was – so take my “water temp” with a grain of salt. I just kept the milk at a light simmer.

2010-02-11 00:43:00 -0500

200 °F / 93 °C

7 min 0 sec

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I love to cook, bake, read, paint, knit, do needlework, and garden. I need my coffee, but I LOVE my tea. I work at an Art School, and I am currently taking classes in order to become certified to teach.

I enjoy writing tasting notes, but have decided not to numerically rate teas as of 9/14/10. For an explanation, see my looooong tasting note about Mountain Malt from the Simple Leaf.

My favorites:
Chinese black teas
A good “milk and sugar” English style black
Earl Grey (classic, and in all variations!)
Vanilla teas (classic, and in all variations!)
Jasmine, Rose, Violet and other froofy, flowery teas!
An Occasional Oolong
Flavored Rooibos
Herbal Tisanes