Tali's Masala Chai

Tea type
Chai Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Dexter
Average preparation
205 °F / 96 °C 3 min, 0 sec

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2 Tasting Notes View all

  • “Tea four in my chai quest. All I have to say about this one is offensive. Ewww there is something really nasty in here, I want to say rancid coconut. That whole nastiness is then just blinded...” Read full tasting note
    25
    Dexter 691 tasting notes
  • “First off, who is Tali and why is there so much chai named after her? :p Second, maybe I should give up my quest for chai, it is doomed, since I can't stand milk and it seems chai and milk go...” Read full tasting note
    70
    Littleelle 263 tasting notes

From Tealux

According to the ancient science of Ayurveda we need to have a balance of all six tastes throughout the day. Our fusion of organic Assam tea anchored in cardamom, cinnamon, ginger, cloves and other spices, is finely balanced to create the perfect aromatic blend. Sages in India are known to infuse the tea with milk and sugar.

Ingredients: Organic Black Loose Leaf Tea, Organic Cardamom, Organic Cinnamon, Organic Cloves, Organic Ginger

About Tealux View company

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2 Tasting Notes

25
691 tasting notes

Tea four in my chai quest. All I have to say about this one is offensive. Ewww there is something really nasty in here, I want to say rancid coconut. That whole nastiness is then just blinded with cinnamon. I’m just going to pass and move on to the next one.

ifjuly

Rancid coconut, eugh that’s that worst! (Can you tell I bake only infrequently/seasonally but pantry hoard ingredients, ha!)

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70
263 tasting notes

First off, who is Tali and why is there so much chai named after her? :p

Second, maybe I should give up my quest for chai, it is doomed, since I can’t stand milk and it seems chai and milk go together like, well, you know. I tried steeping Tao tea leaf’s masala chai in straight up milk — good spices but oh god, warm milk assaults my nostrils and I nearly barf so I boiled some water and tried to calm myself with this. If I am not careful with the milk I will develop an aversion to chai by association.

Back to this one though…The spices are quite good, balanced, but it is thin tasting. There’s a hint of ginger and clove, they do not steal the show. It wouldn’t be a good show if they did. Good overall but not essential.

Many thanks to Dexter3657 for all the chai shared with me, practically almost all the chai I’ve had. I’ve been a little gun shy in buying myself. Alas, there are two favourites still, the Laoshan Village Chai and something else I can’t quite remember. I’ll have to go through my notes but I think it was from Tealux. (Edit: yah, it was Oo Nutty Delight from Tealux)

Preparation
205 °F / 96 °C 3 min, 0 sec
Tuscanteal

You don’t have to brew it in milk. You can add cream and sugar instead. Just a thought. Or you can brew halg water half milk.

Nxtdoor

I hear you about the cream and sugar. I do that sometimes but I always wonder what it would taste like if I could stand the milk. Like when a person cooks but changes half the ingredients of an original recipe. You are no longer experiencing that dish as it was intended so perhaps left wondering… :)

Tuscanteal

So many different ways. We have a large Indian community here and seems every family does it differently.

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