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I had my first sample of chai Tea at a Thai restaurant years ago. It set a high standard. I have since sampled and rejected plenty of pathetic imitations. Fortunately, there have been a few good ones as well. This is one.

Just taking this tea out of the box is a sensual pleasure. Lots of intense, noisy flavors, but all getting along like a joyous celebration. This is not some wimpy, half arsed wannabe chai. This is a wonderful strong blend with top-notes of coconut, cinnamon and clove. I especially appreciate the conservative use of cinnamon, a presence that far too often dominates whole formulas until it’s all you can taste. This time it is a team player, taking a supportive role among the other spices without trying to run the whole show.

At the time I write this, of all the chai’s I have tasted, only a few have passed muster. This is one of my two favorites in that category. It’s good cold brewed or hot, year round.

I’ve never bothered to try this one with cream or sweetener. I KNOW it would be awesome, I just haven’t because, like most of my favorite teas, it doesn’t need it. This is a major selling point for me. I love a tea that stands on it’s own and doesn’t need anything added to make it palatable.

After all, I could drink cream and sugar all by themselves and they’d be good. If a tea requires such embellishment in order to be drinkable,how good can it be?

Bonnie

I have this one and like it too. I put coconut milk in it which make the difference to me. SOMETIMES I just steep it in coconut milk (the kind you use for breakfast not the canned kind).

Terri HarpLady

Beautiful review sis, & I especially like the punch line at the end! When I use coconut milk, I brew my chai in a small amount of hot water, then add hot coconut milk (the canned kind) & let it steep a little longer, then strain. Lately I’ve just been drinking a lot of chai’s sans milk, just a little stevia.

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Bonnie

I have this one and like it too. I put coconut milk in it which make the difference to me. SOMETIMES I just steep it in coconut milk (the kind you use for breakfast not the canned kind).

Terri HarpLady

Beautiful review sis, & I especially like the punch line at the end! When I use coconut milk, I brew my chai in a small amount of hot water, then add hot coconut milk (the canned kind) & let it steep a little longer, then strain. Lately I’ve just been drinking a lot of chai’s sans milk, just a little stevia.

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I write stories, entertain kids with various clown skills and play the harp.

Oh, and I drink tea. Well of course I do. Why else would I be hanging around here?

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Rogers, AR

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