First off, let me state that I’ve never brewed this tea western-style. But simmered in milk it is pretty good. I’m still playing with the proportions, but I’ve had some good cups so far. I’m trying to get to that intense tea-spice-milk balance they achieve in my local Indian restaurant but I’m not quite there yet.
I started with 8 ounces of 2% milk in a pan on the stove, brought it to just under a simmer and held it there, then added the tea and some Splenda and stirred it continuously. I tried 4 grams of tea and 5 minutes and although it was fairly rich and tasty it was just a little weak. I then tried 6 grams and 8 minutes and it was much better but not quite what I was shooting for yet. The tea flavor was there this time but I wanted the spices to be a bit more prominent.
I’m going to try the Upton Chai Spice Tea next. It has more cloves and may be closer to what I want. Upton was very generous with the Chai samples over the holidays this year. I received seven 15 gram samples of various blends in just 3 orders!