Tea type
Black Chai Blend
Ingredients
Black Tea Leaves, Cinnamon, Cloves, Ginger, Lychee, Orange Peel
Flavors
Cinnamon, Cloves, Ginger, Milk, Orange, Orange Zest, Sweet
Sold in
Bulk, Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Erik Dabel
Average preparation
Boiling 8 min or more 15 g 32 oz / 946 ml

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11 Tasting Notes View all

  • “mmmmm sipping on a cup of this today after being out in the downpour. We walked to the grocery store in the rain and after getting back. this is exactly the tea i wanted. It’s not cold...” Read full tasting note
    82
    Silaena 7763 tasting notes
  • “I think I have finally figured out a good method to make this at home and am getting better at it. The hard part was steaming milk without a milk steamer. The innerwebs suggested using a French...” Read full tasting note
    75
    erik-dabel 189 tasting notes

From Red Blossom Tea Company

In India, “chai” is the word for tea, and the traditional style of service is to simmer tea with milk and a few spices into a sweet and spicy concoction.

Our Chai is a masala-style black tea, blended with spices for richness and complexity. We’ve upgraded and altered the mix for 2011, opting for a sweet Lychee Black tea as the base, with orange peel, ginger, cloves and cinnamon as spice accents.

A highly aromatic tea traditionally prepared with milk and a small amount of sugar.

About Red Blossom Tea Company View company

Company description not available.

11 Tasting Notes

82
7763 tasting notes

mmmmm sipping on a cup of this today after being out in the downpour. We walked to the grocery store in the rain and after getting back. this is exactly the tea i wanted. It’s not cold outside but it offered that spicey warmth to warm me up from the cool rain and coming in to dry off. I added a bit of milk and sweetner to this and it is delicious! i like the slightly citrus edge that is in this chai without being overpowering. For sure one of top chai teas.

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75
189 tasting notes

I think I have finally figured out a good method to make this at home and am getting better at it. The hard part was steaming milk without a milk steamer. The innerwebs suggested using a French Press, heating the milk first and then putting it in the French Press and continually running the press in and out of the milk until it doubled in size.

It seemed to work, and in combination with Red Blossoms directions the rest of the way, I finally got a good Chai without that burned milk flavor. I still have some learning to do, but I think I am getting closer to making an enjoyable Chai at home.

This just keeps getting better and better, I can’t wait to taste it when I really know I am doing.

-E

Preparation
Boiling 8 min or more 15 g 32 OZ / 946 ML

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