1.5 tsp for 300mL water @100C, steeped five minutes, drunk bare.

I’ve not had this blend for a few years. I think the roasted mate in here is new since my last cup.

I often avoid anise, but here it works, its black licorice notes giving some depth the ginger and cinnamon. I can only taste the roasted mate on the after taste, where its often harsh bitterness shows up. (I much prefer green mate.) This tea brews up a bit cloudy, probably because of the ginger, but it’s got a lovely spice heat. I like this blend better than DavidsTea other chais — although Saigon Chai is very good — but I’m not much of a chai fan, as I find the tea bases used are often low quality. I drink this one for the stimulant effects, and for that, it works just fine.

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Writer and tea fiend. Author of DELUDED YOUR SAILORS, SKY WAVES, DOUBLE-BLIND, and THE SHADOW SIDE OF GRACE. New novel this March called THIS MARLOWE.

I prefer straight teas but will try almost anything … so long as it’s not tainted with hibiscus. I loathe hibiscus.

Floral oolong and complex black teas are my favourites.


St John’s, Newfoundland, Canada

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