drank Masala Chai by Adagio Teas
862 tasting notes

So, technically, I did not drink this per se.

I have two chais in my collection at this moment, and this one just doesn’t have the right ratios for my palate compared to the other one (Yogic Chai, in case you were wondering). But I can’t just waste tea, so this morning when I decided I wanted oatmeal I figured steeping a heaping tsp. of this in the water before adding the oats probably couldn’t hurt.

It’s actually really good this way – the oatmeal is nicely spiced and I didn’t have to add anything but some sugar and cream. I’m excited – this can be my cooking chai. Chai cupcakes, chai cookies…oh, the possibilities!

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. "


Medford, OR

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