Jessie

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Jessie drank Puerh Masala Chai by Yogic Chai

This was a nice and interesting change. I added a tiny bit of coconut sugar and some coconut milk powder to this to make it milky. The puerh made for a nice, earthy, solid cup of chai. I love the balance of spices that Yogic Chai uses, so it was pretty much a guaranteed success.

Also, it made my kitchen smell awesome!

2012-01-19 18:17:14 -0500

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Kashyap 2012-01-20 09:49:08 -0500

I worked for years to find just the right base for my roasted butternut squash/chai pumpkin soup, trying to find the perfect balance of roasted autumn squash flavors, chai spices, and tea, where all the flavors could co-exist and layer in the mouth. Assams, Ceylon, Darjeeling, Keemun, Lapsang, bohea…on and on….then one day I stumbled upon the combination of tou cho pu erh and chai spices, fresh shreaded ginger, and brown sugar and wham! Squash chai synergy….with no “pumpkin pie mock flavor” or ‘chai’ dominance…fantastic that you have found this

Jessie 2012-01-21 02:48:43 -0500

Wow! That sounds phenomenal. I improvised my first squash soup this week (with buttercup squash, coconut milk, and dashes of nutmeg/cinnamon/tumeric). It was absolutely delicious, so I can’t even imagine how good something with such a finely-tuned base must be! If you feel inclined to share your recipe (if you have one), I’d love to see it.

Kashyap 2012-01-22 02:11:30 -0500

i will be happy to pass it on

Welcome to Steepster, an online tea community.

Jessie

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