75
drank Masala Chai by Adagio Teas
795 tasting notes

I’m having trouble believing the steeping parameters on this tea are correct. 4 tsp. to 2 cups? At 5 minutes? But I like to follow directions so I did it anyway, against my better instincts.
Maybe the fault lies with me, in that I was supposed to add milk and sugar and not try this plain. It was SUPER strong – too strong to be palatable for me – without any additives.
And second steeps of this do not work, either. I figured the weakness in the cup would be a good thing, but it just tasted watery, and no milk and sugar could cover that.
Sigh.
I’ll keep plugging away at the first steeps of this, adjusting volume until I get it right…but I think once this is gone I will move on to better chais. Any suggestions would be welcome. :)

Preparation
Boiling 5 min, 0 sec

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I have come to the point (as of October 2014) where quality in tea is more important than quantity. Especially because I’m a seasonal tea drinker where hot tea is concerned, and a SLOW one to boot. I generally don’t resteep only because I’d be here all day if I did, though I do break out a gaiwan from time to time.

I adore French teas in practically every iteration, Japanese Sencha (specifically from the Uji region, as they offer the most seaweed flavor), and Dan Cong oolongs. I am trying to focus on plain teas and so companies like Verdant, Upton, and Butiki are on my favorites list.

When it comes to tea, I feel like the 10th Doctor says it best:

“Tea! That’s all I needed! Good cup of tea! Super-heated infusion of free-radicals and tannin, just the thing for healing the synapses. "

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Atlanta, GA

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