On my second try to play nicely with 52t’s Gingerbread Chai, I used the stovetop method: I brought water to a boil and then added (vanilla soy) milk, sugar, and a little more than a tsp of tea. I let it do its thing for about three minutes, instead of five.
The resulting brew was not bitter, which is great, but it wasn’t gingerbread, either, which isn’t so great. It’s a decent enough ginger tea, but the baked, cakey sweetness I was expecting didn’t appear in the fragrance or the flavour, only in…the aftertaste. I tried it just off the stove, and I tried it after it cooled some, but I still only got ginger chai. If only I could get the taste to match the perfect aftertaste, I’d be happy. :D
I don’t _dis_like the tea and I’m happy that I have enough left to experiment with a few more cups. If you’re ever wondering about The LiberTEAS Sampler box, I have no complaints about the size of the samples! They’re really the perfect amount of tea to really play and get a feel for whether you can make a tea work for you, whether you want to pass it along to someone else or stock it permanently in your cupboard, etc. Thanks, LiberTEAS!
Tea amount: 1.25ish tsp/~6g
Water amount: About 8oz/~237mL
Additives: Vanilla soy milk and about 2 tsp Demerara sugar
Dry mouth factor: 7/10 (Even with milk, such a strange sensation!)