IMHO, masala chai should be both bold and strong. This tea is made with assam, and I love that about this tea. It’s become popular her in the U.S. to use other teas to make masala chai, such as darjeeling, oolongs, and even green and white teas, because assam has a reputation for being bitter and astringent. Darjeelings aren’t quite bold enough, oolongs don’t cut it, and green and whites get completely over powered by the spices. Assam is used in India to make masala, and the power of it really stands up the boldness of the spices, so it’s certainly preferable to any tea . While I enjoyed the blend of spices in this one, I found it to be too heavy on the cinnamon. Overall though I am happy with this one, even though it’s too expensive.
Preparation
Boiling
7 min, 45 sec
