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Here in Texas, we’ve had more than 50 days over 100 degrees F already this summer, and it’s that hot right now. But I love this double spice chai so much that I cranked up the air conditioner and enjoyed it hot, or at least warm. It just doesn’t taste as full, creamy and spicy when I ice it down!

Preparation
Boiling 5 min, 0 sec
Jillian

The hell?! It SNOWED here today! 0_o

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Jillian

The hell?! It SNOWED here today! 0_o

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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.

Location

Southern California, USA

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