21 Tasting Notes


I love this tea, but not for breakfast, and not hot. I personally like this tea best when it is cold-steeped and sugar is added to it. I normally put about 7 teaspoons of this in a 24oz Mason Jar with that amount of water. I then cold-steep it in the fridge for about 15 hours or so. I strain it out using an infuser, and then add a little bit of sugar to compliment the flavor. It’s cheap at $2.00 an oz and I will be drinking a lot of this!

Iced 8 min or more

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I really enjoyed this blend, I like the Strawberry Rose champagne by itself, but wasn’t sure how it was tasted with the Dragonfruit devotion. I was very impressed with the turn-out to say the least, it’s a very western-style fruity tea, so I only suggest the blend if you are into that! Very delicious!

Side-note: This blend is resteepable

180 °F / 82 °C 3 min, 45 sec
Rachel Leah

I was thinking of purchasing these two today when visited teavana! I ended up with the orange chocolate sweet spice instead though. Maybe I’ll try this out soon.

Zach Guillian

Yeah, I believe the Strawberry Rose Champagne is on sale right now (75% off) so definitely check it out.

My friend came up with this awesome idea for a blend, I was skeptical but it’s actually really nice!

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This Chai is awesome. I’m surprised more people haven’t tried it. It’s highly caffeinated so probably not good before bed, but other than that, it’s a nice blend of spices that really hit the tongue!

160 °F / 71 °C 3 min, 0 sec

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I was not satisfied with this tea. It isn’t strong enough for me. I do however recommend Chai Wallah. Pretty spicy and super delicious.

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I have a question for anybody that reads this. I boiled half cup of milk, and a half cup of water, and then put the tea and the water/milk into a pot. The tea tastes pretty weak to me, does anybody know if there is a better way to brew it, or if there is something I’m missing?



Steeped chai does tend to taste weaker then boiled chai – I usually let it go at least 10 minutes. It’s because the spices don’t infuse the same way tea leaves do, but they take up volume in the blend, so you’re getting fewer tea leaves per measure. To make a stronger chai, add the masala chai to the water/milk while it is boiling and boil all together for a little bit. The larger the spice pieces in the blend the longer you want to let it cook. Also, if you use sugar, cook that in the chai too for the best flavour.

Zach Guillian

Okay, thanks!

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Burlington, Vermont

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