First of all, thanks to iHeartTeas for rescuing this! Secondly, I’m on my hunt for the perfect chai, which I could make at home, at least.
I love the whole cardamom pods in here. The dry leaf smells very gingery, with a cloud of generic spice singing in the background.
The first time I steeped this, I did it in a tea ball for around four minutes. It tasted not nearly as gingerbready as I had hoped. Mostly ginger, but no gingerbread. I had one cup with light soy milk and one without. The milk made the ginger stand out more.
Then I prepared this on the stove. Let it simmer for a little over fifteen minutes. Unfortunately, the results were disappointing. The tea overall tasted a little charred, and when I added the soy milk, it really didn’t do anything for it.
I’m not going to give up on this though. I will happily use up the rest of my pouch, experiment, and hope I can draw out the other spices. Or maybe I’ll get mega brave and add a bit of sugar.
