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My family and I stopped at the Marion Square farmer’s market on a whim in Charleston last week. Of course, I made a bee-line for the tea table that Charleston Low Country Tea had set up. There were a few unflavored black teas that I wish I hadn’t neglected, but this tea intrigued me the most.

I’m a pretty migraine-prone person. Have been since I was a kid. So that lured me into picking it up and giving it a sniff. It’s a traditional chai (black tea, ginger, cardamom, cinnamon) except for one difference — mango. There are bits of dried mango in it, but also something they just call “mango flavor”, and whatever it is, it’s potent.

I want to mention that the 3 oz. bag I purchased came with a reusable cloth bag to steep it in. I thought that was very nice, and I probably will use it, but only for this tea. You know how chai spices are. Permanent. Anyway, I began preparing it the way I usually do; strong with half milk, half water. But at the end of the five minutes, it wasn’t looking quite dark enough for that, so I just added a splash of milk instead and some sugar.

The result is delicious! I know mango is sort of a weird fruit to go with the spices, but I really like it. It’s not a very spicy chai, much more on the bright, fruity side. Reminds me almost of mango nectar, it’s so powerful. But the milk + chai spice gives the tea depth and makes it into something that’s both bracing and comforting. This is going to be a great first-thing-in-the-morning tea.

Preparation
Boiling 5 min, 0 sec

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Quiet, strange, and in love with the world of tea. 20-something and living just outside of Atlanta. Cat lover, EBM/synthpop/industrial geek, balcony gardener, and collector of fossils. On the hunt for the perfect tea in each of my favorite categories.

I prefer black teas, but I’m trying to broaden my horizons. My favorites tend to be yunnan tips, earl grey, chai, and pretty much any black tea from Fujian, China. My favorite add-ons are plum, cinnamon, coconut, apple, raspberry, bergamot, lychee, osmanthus, cucumber, sage, lavender, vanilla, and caramel.

I’m shy about green tea, curious about white, and learning to love oolong. I hate rooibos and anything with orchid, fennel, or jasmine.

I’m currently growing my own tea. I have a 3-year-old potted Camellia sinensis, and I plan on picking a tiny bit of new growth this spring for my first try at drying my own leaves.

Since joining, I’ve traded with: Kaliska, QueenOfTarts, LiberTEAS, JustJames, Spencer, Ninavampi, Jillian, Teafreak, KeenTeaThyme, and RachanaC (Rachel)-iHeartTeas.

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Decatur, GA

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