355 Tasting Notes
This is a pretty decent chai when making it the quick way by steeping the tea in boiling water for about 8 minutes and then adding milk and honey. It’s an AMAZING chai when you simmer it on the stove with the milk in there. My new trick is to steep in the water and then add steamed milk. Faster than the stovetop method, but still tastes really good.
After trying many vanilla teas, a black vanilla tea was the first tea that got me interested in loose leaf tea, this one has been my go to for awhile. The vanilla doesn’t have an artificial taste to it and the black tea is strong enough to stand up to it. The little white stars are cute, but I could take them or leave them.
I’ve been going through a masala chai phase. Seems like some just have too much clove or not enough cardamon or ginger. I really like this one. It’s pretty light on the clove and heavy on the rest of the spices including cinnamon, but not in a overly spiced way. In fact I could almost take a little more pepper of some kind, but all in all, it’s my go to chai right now.