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A delicious choice for an evening (decaf) chai. It does really need sweetener to cut a particular taste in the blend, I think it’s the carob, that comes off a bit too thick and claylike for me unadulterated.

Like all of Townshend’s chais, it benefits hugely from their recommended preparation, including steeping the tea directly in a hot water/hot milk mixture rather than adding milk at the end. This is also a beautiful and calming thing to watch in my IngenuiTEA brewer: the broad variety of shapes of herbs and teas working their way through the progressively more caramel-colored milky bliss. It’s hard not to feel relaxed before even the first sip!

1 Tb tea, steeped in 8 oz. hot water + 4 oz. hot milk together for 6 minutes. I added a Stevia sweetener equal to 2 tsp sugar.

Preparation
205 °F / 96 °C 6 min, 0 sec

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Author. Geek. NIN fan. ASL student. Tattooed, pierced, and fauxhawked. Knitter. Am most of the letters in LGBTQI. Cat person. Learning to live with disabilities. Really, really, really into tea.

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