drank Masala Chai by Adagio Teas
862 tasting notes

Alright, so I’m an idiot.
Bumping this rating up substantially because it’s a good chai when you prepare it in the traditional (stovetop) method: 1 tbsp. brown sugar, one tbsp. chai, one cup water, and one cup 2% milk.
I bet this would be pretty good iced, as well.
Still, when cupboard space allows, I think I’m going to branch out and try other chais – I just have this feeling that something better is out there waiting for me. :)

Boiling 8 min or more

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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. "


Medford, OR

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