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Tea of the afternoon…..

I did steep this in the more traditional method….1 cup water, 1 cup skim milk, 4 tsp chai. Simmer for about 5 minutes stirring and being careful not to let it boil over. I added a little brown sugar afterward this time, but I am thinking Splenda will be fine for next time, as well as a little less milk…maybe 3/4 cup milk and 1 1/4 cup water. I am trying to maximize the taste while keeping the calories low.

Anyway, what resulted was a rich and spicy chai with an apple flair. I really think this works for me. I have a few other versions of chai to try in the next week or so. I am not rating, because I do think this prep method makes just about any chai taste pretty good. And this is an inexpensive chai. I know I should probably mix up my own, but the price of the cardamom pods kind of threw me…plus, I kind of like it ready to go if I am going to prep it in this way.

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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, a few traditionally scented blacks and Earl Greys, plus a flavored tea here and there. 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.)

Location

Ohio

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