1921 Tasting Notes
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This was among the bags that came in my Christmas tea chest. I don’t do chai often. However, today’s weather called for something with a warming personality.
Made this mugga (as opposed to a cuppa) with nothing but milk. (Anybody else drink unsweetened chai? Or by definition, should it just be drunk sticky with syrup or sugar?) Can’t tell if it’s the cloves or cardamom, but one spice is overpowering the others.
But for a bagged variety, it is decent, especially when you’re sitting in a warm sunbeam with a napping cat. That just makes anything taste better.
This packet is getting old but has held up nicely. With a light temperature and steep time, it is rich and caramelly and soothing on such a wickedly raw day. Already got word that we get a rare snow day tomorrow (generally, even when school is closed, administrative staff is expected). I may have to have another cup then.
Picked this because it’s a cold, cloudy, raw afternoon; need to be slamming away at a due-too-soon writing project instead of tasting notes, so I’m anticipating multiple cuppas to keep me going—-resteeps should keep the caffeine level manageable.
Used water that was a little too warm on this one, so it’s heavier on the “bite” than my previous experiences. But sometimes a little bite, judiciously applied to the proper spot, is what you need to get off your keister (keester? keyster?) and get to work.