This is the best black tea chai I’ve ever tasted. It’s evident in the dry tea that the freshest, highest-quality ingredients have been used. The photo in the listing does not do this tea justice. The spices, of which there are plenty, have been chopped to just the right size to blend in, and the black tea is full-bodied and bold. The blend has significant presence of ginger and black pepper, which is just how I like my chai. Both the fine black tea and the spices shone through the creaminess and sweetness after the addition of soy milk and agave nectar. Thank you, PeteG and Sawadee Tea House, for the deepest-flavored, most stimulating black chai I’ve ever had the pleasure of drinking.

Boiling 5 min, 30 sec

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Note: I’m open to offers to swap tea samples. If you can’t message me, just comment on one of my tea notes, and I’ll respond.

I am fascinated and deeply impressed by the artistry and skill which coaxes such an array of qualities from one species of leaf. In 2009, I founded San Antonio Tea & Herb Enthusiasts. In 2014, a move to Southern California creates both upheaval and new horizons. The best part is that now I live quite close to my son and his family.

For intimate tastings with a small gathering, I’m practicing Asian-style tea service along the lines of Chinese gongfu cha. It is a joy to share good tea!

The most recent sign of my conversion to the deeply-steeped side: I’ve turned three large file boxes into “tea humidors” for aging pu-erh cakes and bricks at 65% humidity. Remote sensors within the “pumidors” relay the temperature and humidity readings to a base station on my desk. It satisfies my scientist aspect and keeps tea pretty well, too.


Southern California, USA



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