Some blenders throw in a handful of cinnamon and call it “chai.” This one is a powerful blend of traditional chai spices with a heavy hand given to the ginger and cardamom. Visually, the tea appeared to be less than 20% of the mix.
I was surprised by how well the assam presented itself after steeping. The tea made a considerable contribution to both fragrance and taste, speaking well for the quality of the black tea used.
The gingery heat has some staying power making this a great choice for a cold night.