Chaï Camellia organic

Tea type
Black Chai Blend
Ingredients
Black Tea, Cardamom, Cinnamon, Ginger, Nutmeg
Flavors
Not available
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Dorothy
Average preparation
Boiling 5 min, 45 sec 17 oz / 500 ml

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We don't know when or if this item will be available.

From Our Community

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8 Tasting Notes View all

  • “Sipdown (of sorts?)! *Dexter3657* sent me some of this to try and I was not a fan. Not wanting another cup but having enough tea to make at least one more, I got creative. The rest of this tea was...” Read full tasting note
    20
    rachel12610 2068 tasting notes
  • “I've been buying chai from almost every company I've ordered from. I keep searching for that illusive "perfect" chai. I'm spending today drinking chai. I'm hoping to try all the ones I have and...” Read full tasting note
    85
    Dexter 752 tasting notes
  • “My absolute favorite chai to date. If there's one spice that will make me feel favorably disposed to a tea blend, it's cardamom, and this chai more than any other I've tried provides cardamom in...” Read full tasting note
    100
    ataraxia 7 tasting notes
  • “This arrived as a sample in my latest CS order. Usually I drink pure tea all the time (with the exception of rooibos sometimes at night). When I first got into drinking loose leaf tea I liked...” Read full tasting note
    75
    DMTea 318 tasting notes

From Camellia Sinensis

Our very own chai: a tasty and balanced blend of black tea, cardamom, nutmeg, cinnamon and organic ginger. Guaranteed to warm you up, even in the middle of winter!

About Camellia Sinensis View company

Company description not available.

8 Tasting Notes

20
2068 tasting notes

Sipdown (of sorts?)! Dexter3657 sent me some of this to try and I was not a fan. Not wanting another cup but having enough tea to make at least one more, I got creative. The rest of this tea was infused into butter to make an amazing gluten-free Chai Banana Loaf. The flavors that I found too strong in the cup (i.e. cardamom) really shined in the loaf mixed with the banana and bready goodness. I hope you don’t feel I wasted the sample, because it really did add another dimension to an already great loaf recipe. Thank you so much Dexter3657 for the ingredients to make such a delicious treat.

ifjuly

that sounds awesome! i love using teas i wasn’t crazy about as rubs, baking ingredients, or to steep liquor. yay!

Dexter

Sorry you didn’t like it, but happy that you found a use for it. I quite often too find ways, to make the “not for me” ones more palatable.

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85
752 tasting notes

I’ve been buying chai from almost every company I’ve ordered from. I keep searching for that illusive “perfect” chai. I’m spending today drinking chai. I’m hoping to try all the ones I have and compare them to each other. I’m not going to rate them until the end, so that they end up in the correct order.
I’ve started with a pretty good one. I quite like this, I think the spices are well balanced but it’s a bit too spicy for me. Either needs less leaf or more black tea added. All in all I’m off to a good start. I think this will end up in the mid 80s

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100
7 tasting notes

My absolute favorite chai to date. If there’s one spice that will make me feel favorably disposed to a tea blend, it’s cardamom, and this chai more than any other I’ve tried provides cardamom in abundance. It smells and tastes warm and rich; it’s bracing and spicy. I first found this chai at the beginning of February in my freshman year at college. I brewed up pots of it on Friday nights to get me through dismal weekends of snow and studying. I was devastated when I finally ran out, and now ration it out to myself much more carefully.

I advise chai-lovers, however, not to even bother making this tea by the cupful. This chai begs for a long, long infusion: it’s best when boiled in a pot on the stovetop with plenty of milk and then sweetened to taste. Make it in large quantities. For every cup of liquid in the pot, add a heaping spoonful of tea—plus one extra for good measure—and simmer it for a good five minutes for every cup added. And at least half the liquid used should be milk of some kind. It has to be watched carefully to keep from boiling over, and it’ll form a bit of a skin if left undisturbed, but the result is well worth the time. Shared between myself and one or two friends, a six-cup batch can easily be gone within a couple of hours. Nothing is better when you’re cold and tired.

Preparation
Boiling 8 min or more
petitetouale

Hi! I just tried your method of brewing chai with another brand of chai tea and it is delicious! Thanks for sharing :)

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75
318 tasting notes

This arrived as a sample in my latest CS order. Usually I drink pure tea all the time (with the exception of rooibos sometimes at night). When I first got into drinking loose leaf tea I liked having chai. So it is a type of drink I like to have, but not something I’ve been craving lately.

I’ve prepared this a few times already with the generous sample they mailed, and today’s infusion turned out just as satisfying. The loose leaf tea and spices have a strong scent (heavy on the ginger and cardamon). Chai liquor has an agreeable black tea flavour that isn’t too bitter, and the spices taste energetic.

Overall I found it to be interesting, zesty, and not dull in any way. It met my expectations by not being bitter, bland, or too off balance.

Preparation
Boiling 4 min, 0 sec 3 tsp 17 OZ / 500 ML

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80
21 tasting notes

A robust but well-balanced chai. The flavors are vibrant and fresh. It’s heavy on the cinnamon, which makes it a bit bitter on its own, but with milk and a touch of sweetener it turns into an irresistible nectar.

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100
2 tasting notes

This is my favorite Chaï tea, for its delicious mix of cardamom and cinnamon. Its neither too cardamom or cinnamon, perfectly balanced.

Preparation
205 °F / 96 °C 3 min, 15 sec

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