SimplyJenW

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SimplyJenW drank Thai Chai by Adagio Teas

I decided it was time to prepare this one made in a more traditional fashion. I used 1 cup skim milk, 1 cup water and 5 perfect teaspoons of Thai Chai (this was way too much….will try more like three next time.) Brought to a boil and simmered for about 4 or 5 minutes. Then strained and added sweetner (yes, I almost always use Splenda…mostly because I find Stevia a little bitter, and Equal gives me headaches…and real sugars are not ideal for me). It was incredibly good, and well worth the time it took to make it. I think I would even choose it over a small hot fudge sundae. Just what I needed…another pursuit in the realm of tea…..CHAI!

Does anyone know of some really good loose chais? I have bagged Indian Spice from Harney, but I am thinking loose would be better. I could probably live happily with more of this one…..

2011-09-03 09:14:43 -0400

Boiling

4 min 30 sec

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Uniquity 2011-09-03 11:33:29 -0400

Its not helpful unless you miraculously score some but my favorite chai tp date is 52teas gingerbread chai. I went on a big chai kick at the start of the year and fell in love with that one.

SimplyJenW 2011-09-03 11:48:08 -0400

Actually, that does help. I will try to score some of Frank’s next chai blend. I am a little apprehensive about Extra Bold Masala Chai, just because I tend to like more subtlety in spiciness.

Uniquity 2011-09-03 14:14:43 -0400

I bought a pouch of the Extra Bold…months ago. I still haven’t dared to try it, I’m such a wuss. It’s also so fine (he ground it) that I will need to use it in m t-Sacs, otherwise it will keep steeping until it’s unbearably bitter. Or so I assume. : )

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Tea enthusiast, trying to keep up my cardio for the zombie apocalypse. I have come to accept that I am a western brewing black tea drinker as that is where my ‘tea heart’ lies. I started on loose leaf as a way to have my dessert and not suffer the caloric issues. Once I tried it, I was hooked.

I drink what I like, which is mostly China blacks, traditionally scented blacks and Earl Greys, plus a few other flavored teas. I don’t mind spending a bit on premium varieties on occasion, but an expensive tea has to deliver. My favorite places to order are Harney & Sons and Upton Tea Imports. TeaVivre is great for Chinese tea.

My ratings are pretty subjective. If it falls under 70, I may not take the time to post about it unless I had something specific to say. If it is 70-80 I like it, but I will probably not rebuy. Favorites are over 80 and up, but sometimes the less expensive or more easily obtainable version of a similar taste will win out for my cupboard space.

Usual teapot steeping method: 24 oz teapot, 3 perfect scoops of tea (4 1/2 actual tsp), freshly boiled water, 4 minutes. Lightly sweetened.

Usual mug steeping method: 15 oz mug, 1.5 perfect scoops of tea (just over 2 actual tsp), freshly boiled water, 4 minutes. Lightly sweetened.

Usual pan method: 1 1/2 cups water, 2 perfect tsp chai (3 actual tsp). Simmer for 3 minutes. Add 2/3 cup skim milk. Simmer for 2 more minutes. Strain and sweeten.

Usual pitcher method:
5 or 6 Perfect Spoons of tea (this means about 7-9 actual tsp), freshly boiled water, brewed essentially double-strong in my 24 oz teapot for 4 minutes. Fill my Fiestaware Disc pitcher (about 60 oz.) halfway with ice. Add brewed double-strong tea to the pitcher. Stir it a little and enjoy. No additions.

(*SRP is my Sample/Stash Reduction Plan starting on April 12, 2012. I got so far, but just decided it was too fussy to keep track.)