Well, this is the last chai to taste in the sample box. I was not very impressed. All I tasted was cloves, and no other spices. Vey mild other then that. There was no spice to it….sadly. I was really looking forward to this.
“Sipdown no. 78 of the year 2014. I could have let this go for one more round, but I felt the itch to get another sipdown in. I have discovered that there are approximately 5 tablespoons of chai...” Read full tasting note
“Sipdown! I’m brewing a somewhat strong 16oz of this to take to my gig this morning. It will stay hot for quite some time, & I can sip & savor in between songs. I love doing that! The...” Read full tasting note
“My beloved cat is dreadfully ill, so I finished off my tin of this to soothe myself. And when I placed my Adagio order this weekend, they were out, so who knows when I’ll have more. This chai...” Read full tasting note
“Super yummy! And great when it’s warm and you’re drinking it from a wine glass (it makes you feel classy). This is my second masala chai. My first was from Samovar and I loved it. But...” Read full tasting note
To most Westerners, it is a little known fact that the word ‘Chai’ simply means ‘tea’ in Hindi. Therefore, all teas are technically chais. However, instead of the ‘chai’ that most Americans are used to (which usually contains really bad tea), we offer a Masala Chai tea – premium Ceylon black tea with a unique blend of spices; cinnamon, cardamon, and ginger.
Adagio Teas has become one of the most popular destinations for tea online. Its products are available online at www.adagio.com and in many gourmet and health food stores.
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I have not yet tried many other loose leaf chais, but I really like this one. You have to be careful not to oversteep it of course. This tea is good by itself with and without cream and sugar.
My favorite way to prepare it is by also adding some vanilla rooibos to it! For a 16oz I add two teaspoons of chai and one teaspoon of vanilla rooibos and steep for about 5 minutes (less time is better than extra time for the chai). I also enjoy adding a bit of cream and some dark sugar.
I put 3 heaping teaspoons of this in approximately 10oz of boiling water on my stovetop and let it boil for about 4 minutes. Then I added approximately 7oz of sweetened condensed milk, and mixed it with a fork until it came to a low boil. Then I let it simmer that way for about about 5 more minutes, and strained it into a cup. It’s almost like a ‘chai latte’ you’d get at a coffeehouse.
This tea smells great. As soon as the hot water hit the tea, I could immediately smell it from a few feet away.
I had two cups of this (I tend to make at least two cups at a time whenever I make tea).
With the first, I was actually eating some indian food (Chicken Tika Masala and Whole Wheat Naan). The spices seem to overpower the actual black tea. Very distinctive cinnamon taste. Can’t say I know what cardamon tastes like, so I don’t know how much of a presence it made.
I also tried it with milk (fat free though, since that is all I have at the moment). Seemed to smooth the flavor a bit, although regular milk may work better. I don’t usually put milk in my tea though, so I don’t know if that is the case.
One thing I noticed, is that the flavor seemed to dull as the tea cooled off.
Pretty good for when I want some black tea, but don’t quite want it to taste like a black tea.
There’s something dangerous about tea people on the weekends. They have more time to think of weird things to do. My project for today is sipping through my chai collection—all six of them.
I decided to try Adagio’s Masala chai first because the scent was the least enticing. It smelled too spicy, too clovey.
Once brewed, it’s not surprising that this come through in the liquid. It’s extremely spicy, like a very strong pumpkin pie spice. It’s extremely clovey and gingery. It’s actually making me sneeze and making my nose run. That may be the cinnamon. It may be a good choice for when I’m sick.
The base is pretty hidden beneath the spice. There’s some bitterness, astringency, and tannic flavor, but that’s pretty much all I can detect of the base.
Flavors: Astringent, Bitter, Cinnamon, Cloves, Ginger, Pepper, Tannic