BEWARE I LIVE
So, this quarter? Not so fun. Not even really so much my courseload as the fact that I just randomly fell into a funk some time in September and never really got out of it. If it helps, I have been neglecting everything! Not just Steepster. That doesn’t help, does it? Well, it helps ME. I am trying to be better though! Or I will. As soon as I stop avoiding finishing my last paper. Which updating my tealog is helping me do. /innocent whistling.
Neglecting my tealog has not made me neglect buying tea though, so I at least have not been suffering on that front. I have been making a lot of pots of tea, but this morning I decided I needed some apple chai. This could have something to do with the fact that I finally finished the big tub o’thai chai I got yonks ago and was able to finally order a bunch of apple chai with a clear conscience and it got here yesterday. (What is up with that by the way? I ordered it on THURSDAY, that is a turnaround time of ONE DAY how does that even work? Has UPS just started employing robots for MAXIMUM EFFIECIENCY?)
So, you know how sometimes you have a thing and then you finish it off and then you do not have it for a long time, which makes you sad because you thought it was really good and want to have it again, and then you DO get to have it again but you have built it up so much in your mind that it can never measure up and you are totally disappointed and vow never to drink tea again? (Also, you know how sometimes you write really long runon sentences and get killed by English professors in the night? Well, I don’t but if I keep this sort of thing up, I WILL) Anyway, for once, that did not happen! Spiced apple chai is still as delicious as I remember it being, yay! I really think that the apple comes out a lot in this blend and that the balance of apple and spice is just right. AND, I only thought of this now, but this is really the perfect time to be drinking something called spiced apple chai, isn’t it? Very festive. Or it will be very festive when I FINISH THIS PAPER. (God I hate critical summaries)
Hopefully, this marks the start of regular tealog updating for me again. Especially since e-mails from Steepster have started coming in again (ILU STEEPSTER SELECT) and will thus remind me to update. I have also ordered the 52teas 12 teas of Christmas thingy and 1. am TOTALLY INAPPROPRIATELY EXCITED TO BEGIN* and 2. will thus have plenty of subject material to write about.
*Unfortunately I have to wait a bit longer than expected to start since I bought it to take to the family Christmas trip thing, which doesn’t start until…the 20th? So I’m going to be off by…like a week. (DON’T HURT ME FRANK I’M SORRY)
And now. Paper.
So after the whole white tea thing, I was craving something a little more substantial, so I decided to combine finishing off this sample, getting rid of some milk that’s kind of on it’s last legs, and trying out Takgoti’s Chai Method, which appears to be the official way of preparing chai properly according to Steepster, since I’ve seen it mentioned so many times with reports of excellent results.
I have copy pasta’d the method (from somebody else’s entry) here for people’s (and my own) convenience:
1 cup of water, 1 cup of milk/milk equivalent , 1 tbsp of sugar, 1 tbsp of chai
Boil water and sugar together in a saucepan until sugar dissolves into water.
Add the chai, then simmer for 5 minutes.
Add the milk, simmering and stirring.
When it comes to a boil (be careful that it doesn’t boil over!), turn the heat off and let it sit for a long time. Like 7-10 minutes long. (I went with 10)
Strain and serve.
This is yummeh, first of all. And nice and filling to boot. I love the taste that milk gets after its been cooked. I’m pretty paranoid about it boiling over, though, so I think I may have jumped the gun a bit with taking it off the heat. Also, I think in the future I’ll use less sugar though – this was a bit too much and covered up the taste of the actual chai a leetle too much. This also meant that a lot of what made this particular chai unique was covered over, though I still get some apple if I concentrate. I definitely want to try this with the Golden Moon Kashmiri Chai.
Almost to the end of this sample, which makes me sad because it is super tasty.
The weather today has been extremely ick, but I am still in the mood for something fruity. Solution: Fruity chai!
Although I am still in love with this and am going to be ordering a big thing of it at some point, I am no longer filled with the same urgency as when I first started drinking it. In fact, I am going to bring down it’s rating a bit, just because I’ve had so many super tasty teas lately. But I still love you Spiced Apple Chai! Don’t be sad! You just do not amaze me with your tastiness or amazing blendosity like coconut pouchong and caramelized pear do! I still drink you in the space of about 2 minutes!
I quite like the fact that as a chai it is not quite so spicy as other chais are because I am reasonably sure that is all that is allowing the apple flavor to get through. It’s just enough chai to give me the “comfort against the cold” feeling, but not enough chai to keep the tea from being quaffable. Not that quaffability is a quality that I desire in ALL my teas, but having a couple around is nice.
I guess the apple flavor I get isn’t so much fresh apple as like, apple pie filling. A function of the cinnamon I guess. This particular cup is EXTREMELY
cinnamony, but as I am at the bottom of the tin, I am willing to give it a pass.
So hard to just not drink this all the time!
ILU SPICED APPLE CHAI