1 TB for 500mL water, 1 packet stevia, no milk
Well now, this is more like it.
I’ve pouted before about the relative not-spiciness of anything labelled ‘chai’ from David’s Tea. I’d found two exceptions — Chai Guarana and Cinnamon Rooibos Chai. I’d forgotten about Saigon Chai, which I’d ordered and quickly finished several months ago. I just brewed up a sample received in my last order.
The dry leaves look intriguing, especially with the peppercorns and caradamom. The aroma carries a very deep cinnamon, not at all the festive and playful cinnamon of Christmas cookies or chewing gum. Assam is the base, which is as it should be, harumph. ;) The Assam does not dominate, but neither does it get lost like China black teas can under chai spices.
I find a bit of sweetening brings out the spices and their heat a bit more. Still not a hot chai — lags behind David’s Cinnamon Rooibos Chai for heat — but at least it’s not cold and damp chai.
Ginger. Caradmon is good, but I am finding that I always want tons of ginger in chai. No ginger in this one. But the cinnamon is wonderful. Extra points for the bliss-me-out Vietnamese cinnamon.
