I got an ounce of this when I placed my first Verdant order. I finally got around to trying it yesterday, and I had it with about 3 parts water to 1 part soymilk. It cooled off super quickly because of the soymilk, but I put it in my lovely travel mug and it still stayed fairly warm. I sipped it during breakfast with a dear friend from the summer yesterday—she had just gotten back into town, I was just about to leave. It was great to catch up. The chai tasted very nice, but I think I had drowned it out some with the soymilk, and I would have liked it to be hotter.
I had saved the leaves from my fantastic, amazing day spent with Autumn Laoshan Black the other day; I had gotten 15 delicious infusions from them and I finally had to go to bed! I figured it was a shame to compost them just because of that when they had so much more to give.
How does this connect? I put the not-yet-spent pure leaves together with the chai-spiced ones from yesterday and brewed it all gongfu style. I now can taste all the smooth, spicy intricacy of this delicious chai, coupled with the beautiful base of the Laoshan leaves (which are perfect for this kind of thing, by the way). It’s so complete on its own that I don’t think I’ll drink this with milk…
