Iced chai latte today, and it’s actually pretty decent. Usually iced tea with milk somehow tends to go terribly wrong for me, but the frothed milk here worked out well. A nice late summer beverage
“One of my favorite chais, today I tried mixing in some plain tulsi from Organic India and it was good! I added some soymilk and I like it. A little minty but otherwise pretty groovy! Speaking of...” Read full tasting note
“Backlogging. Last Saturday morning. We got some not entirely unexpected bad new last the night before. So I let myself sleep in some and have a mug of chai, which is a bit of a treat for me. Made...” Read full tasting note
“Tried this today the Samovar way, with a tablespoon of chai and a tablespoon of black tea (Teavana Assam Gold Rain). Otherwise the same: 1 tbsp sweetener, 1 cup water till it boils mostly away, 1...” Read full tasting note
“Mmm! I woke up with a horrible headache this morning so some strong black tea is in order. I brewed this up using the Samovar instructions and it is delicious! 2 cups of water and 1 TB dark brown...” Read full tasting note
A robust and full-flavored black tea blended with our traditional Indian Masala spices. The bold flavor of our select shade-grown black tea presents full notes of cardamom, ginger and clove that is zesty and stimulating. Masala Chai should be brewed strong and served sweet with steamed milk and sugar.
Rishi Tea specializes in sourcing the most rarefied teas and botanical ingredients from exotic origins around the globe. This forms a palette from which we craft original blends inspired by equal parts ancient herbal wisdom and modern culinary innovation. Discover new tastes and join us on our journey to leave ‘No Leaf Unturned’.
Indian Masala Masala ChaiEli Tea
Masala ChaiFirst Class Teas
Chai MasalaUP N' ATOM brand
Masala ChaiThe Chai Cart
I made this chai with boiling water and intentionally oversteeped it a bit before adding some 2% milk and honey. I have to say, I was a little disappointed. I brewed quite a bit, hoping for a strong batch, and found the chai couldn’t hold up very well in the flavor department.
The second time around, I heated the milk and chai in a pan, rather than brewing it in a pot. This improved the flavor, but still, i don’t think it is worth the price
In the future, i will probably just blend my own from loose spices, rather than buying this Rishi blend.
Oh I LIKE it!
Robust flavour which really gives me that chai masala feeling alot of other ‘chai teas’ miss! Lots of spices.
I’ve tried it on its own and also mixed it with other ’chai’s’ and it’s ALL good :D
50% fresh water 50% oatmilk, some tea, brew for bout 5min, add honey and BOOM! It’s good to go!
Best looseleaf chai masala I’ve tasted I reckon.
I make this during Christmas, or just when it’s too cold out!
This was my first experience in making Chai, and I wanted to try a pre-made Chai blend before eventually making my own from scratch.
I followed the instructions that came with it. Set it all up on the stove top back at home. Two very generously heaping tablespoons of the stuff. Added the water, added WHOLE MILK (organic :P) and brought to boil while stirring. I decided to add two table spoons of turbinado sugar for authenticity. Let it cook out for five minutes before straining.
This chai comes out very gingery. I somewhat want it to be more bold in the tea flavour. Which is something I will consider while I try to assemble my own chai recipe. It is still very enjoyable, and rich, but maybe it’s because of the whole milk. I tried adding another heaping tablespoon of the mix, but it’s still too gingery for me.I love using different sweeteners. Darker honeys work well with this. Orange Blossom makes a super-yum cup. Sourwood creates a crazy rich OMFG cup! But heaping in two tablespoons of expensive honey leaves me in regrets.
I’ve only tried Zhi Tea’s Masala, and Coconut Chai, but I have to whip those back out again to make a comparison. Overall, a bit on the gingery side, but still enjoyable, satisfying my Masala Chai cravings.
Nothing I write about this chai right now will be anything approaching objective, since I’m overwhelmed with both guilt and pleasure. I’m breaking my no-black-tea rule this morning.
THIS IS SO DELICIOUS! So yummy that right now I don’t even care that I and my nursling will be paying the price for the caffeine I’m consuming.
I am going to re-steep this until there’s nothing left.
Found this in my parents’ fridge; who knew Rishi sold bottles of pre-steeped chai?! Not I. Really enjoyed this even though it is cold outside, and surely having it iced doesn’t help. But it is so sweet, almost like chocolate (the ginger is strong with this one), and very fully flavored! That being said, it is not in any way a spicy chai, and I didn’t particularly taste peppercorn or cinnamon. May buy the loose leaf, now…
I was gifted this tea by a friend and fellow tea enthusiast for my birthday. I mostly followed the stove top recipe on the back of the tin except I stirred in 3 tablespoons of honey instead of sugar. I also found to be better tasting when I tried the recipe with all (reduced fat lactose free) milk instead of 1 cup water and 1 cup milk. When I tried the cafe method and I found it to be not nearly as robust and delicious as the stove top method.
This chai is quite strong, with the cardamom packing quite a punch! Try making some tapioca boba and putting it in the tea – I found that it helped balance the strong, spicy flavors.
I probably will not buy more of this tea when I run out because I found it a little too time consuming to prepare on the stove top with boba and I don’t like the fact the tea cannot be infused multiple times.
Amazing Chai. I prepared this the “traditional” way according to the instructions Rishi gave. I put 2 tablespoons of tea in a pot and then put 1.5 cups water and then 1 cup of whole milk. I put the heat on low and let it come to a small boil.
Last time I used sweetened condensed milk for a sweetener but thought I’d try something different this time. I used German rock cane sugar which I thought was significantly better than using sweetened condensed milk. It didn’t taint the flavor as the SCM did. From now on I won’t use SCM in this tea ever again, unless that’s all I have.
Note to make it better next time: Keep the heat low (about 2) and let it boil at that heat to be steep it longer for a more full chai flavor.
Pretty ordinary masala chai. Clear notes of pepper and citrus. Maybe a little more spicy than I like my chai—maybe from the cadamom?.
I tinkered with different times and temps and I found this one got really bitter and spicy if oversteeped. Better than grocery-store chai, but I’ve had better.
I have to admit that had pretty decent results sweetening it up with a bunch of honey and adding vanilla almond milk and ice on a hot stuffy afternoon.