my other morning tea, though i had a bit of honey and milk in it today since sometimes you just have to do that, with chai :) still a delicious cup of yum, though i prefer the version without goji berries!
“my other morning tea, though i had a bit of honey and milk in it today since sometimes you just have to do that, with chai :) still a delicious cup of yum, though i prefer the version without goji...” Read full tasting note
“This is great! I’m having it with milk. I decided after the last tea to make something I know (chai) so I couldn’t possibly screw it up :D okay I probably could but I didn’t :D...” Read full tasting note
“Hi Everyone. I know this is not the first time I’ve reviewed this tea but I needed a good friend to comfort me tonight. This Chai is a comfort tea, one of my special Jewels in my...” Read full tasting note
“Sipdown, post super bad midterm. Want to crawl in a hole ugh. This is an excellent comfort tea, even though there was not much laoshan black at the bottom of the bag. It’s still rich and...” Read full tasting note
Chai is a wonderful thing. When the spices and tea are just right, there is something alchemical about the flavors with or without milk and honey. We set out to build a better chai, starting with the tea. We use our chocolatey, malty Laoshan Village black tea as the base, and build up from there with traditional additions like cardamom, ginger, cinnamon, and peppercorn. We found that it wasn’t quite rich enough as a simple chai, so we added burdock root for a graham cracker sweetness, fennel for a lingering aftertaste, elderberry to deepen the flavors and finally, saffron strands to make the whole concoction perfectly smooth and creamy.
Ingredients: Laoshan Black Tea, Ginger, Cinnamon, Clove, Fennel, Cardamom Seeds, Cardamom Pods, Peppercorn, Burdock, Saffron.
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Laoshan Village Chai (summer)Verdant Tea
Laoshan GreenPostcard Teas
Nagobilevi VillageNothing But Tea
Laoshan BlackVerdant Tea
Laoshan GenmaichaVerdant Tea
Laoshan WhiteVerdant Tea
I know this is not the first time I’ve reviewed this tea but I needed a good friend to comfort me tonight.
This Chai is a comfort tea, one of my special Jewels in my cupboard.
I knew that writing a review would be difficult tonight.
I’m so upset about the fires raging in Colorado. There’s a new fire in Boulder close to Steepster Chadao. There’s a big fire with 32,000 evacuations tonight in Colorado Springs where Steepster Jason works. The fire here in my County is 65% contained after burning 85,000 acres and 260 homes. There are 16 fires in all!!! Plus 5 days of heat over 100 degrees.
Please remember your fellow steepsters and the people fighting these fires. I have friends in the path of this newest fire.
(While writing this a message came across my Facebook from friends in Colorado Springs. Just one word ….evacuating!)
I can always count on this particular Chai to comfort me with a blanket of warmth from cinnamon, fennel (love it) and burdock. The additional hint of saffron is such a special treat. Who else does that?
Another thing I love is the restraint in blending clove, cardamon and peppercorn. It irritates me to no end when I take a sip of Chai and a spice bomb goes off in my mouth that tastes like a bag of mulling spice mix full strength….blech…spit it oout! You’ll never get an awful vulgar spice bomb from Verdant! This tea is smooth. Mellow. Restrained, yet with enough oomph to stand up to sweetening and cream if you want additions.
The star of the show…the best of the best…is the Laoshan Black Tea base. Cocoa, thick and juicy tea that stands on it’s own as absolutely spectacular. It’s a treat to have this incredable tea used for Chai. Did someone make a mistake? Shouldn’t Verdant have used another black tea of lesser quality? Not happening! That’s not the way Verdant operates and I’m soooo glad. I benefit! We all benefit and can enjoy the best available tea and blended tea’s without denegration of quality.
My time with this Chai (one of my Jewels) was good for me tonight, relaxing and uplifting. Comforting.
I hope you will join me in sending good thoughts if that’s what you do, or prayers if you are one who prays for the people fighting the fires here in Colorado and those who are in danger and have lost their homes.
400th tasting note! I’ve had this for a few months now so it’s about time I try it out. As many know, I’m quite picky about my chai, so it takes a rich, complex chai to truly impress me.
The dry leaf smells predominantly of fennel, ginger, and cardamom, then backed up by the warmth of the cinnamon and clove.
I tried the stove top method. I was generous and added nearly four tsp of the tea to my pot, poured in 1½ cups of water, and let it come to a boil. It took about five minutes or so. Then I added three tsp of brown sugar, stirred it for a while, and after a few minutes, added around 1 cup of soy milk. And a splash of vanilla extract. I let that simmer for another ten minutes or so.
What I’m left with is probably one of the best homemade chais I’ve ever had. I can taste the ginger. I can taste the fennel. The cardamom, the clove, the peppercorn, etc. It’s not just cinnamon milk like many of the chai blends, both in cafés/restaurants and any you can brew at home, tend to yield.
Maybe I’ll cut back on the brown sugar next time because I swear my lips are feeling a little sticky from it. Granted, I rarely use sweetener to begin with, but chai is an exception.
Surprisingly well-balanced blend and the rest of my bag will get the same treatment on the stove top. Well done, Verdant.
THIS is a great chai. Spicy and rich in all the right ways. Reminds me of that Guayasa chai I tried from Davids awhile back. Good to know I have a place to get some since I’ve ditched that Teavana wannabe :)
(and I mean no offense by that, really! I’m just saying DT has become a place that no longer captures my attention the way it once did, for reasons most of you know)
Anyhow, big thanks to BONNIE for sharing this delightful blend with me.
Without milk, it held up really well. Naturally sweet and as the description says… graham crackers!? coolio!
With the addition of some dairy, it became a bit more spicy and less sweet. Actually, it was more of a good quality common chai that way. Next time, I hope I remember not to add any milk.
Thanks again Bonnie xx
little terri’s experiment worked!!!
We put a quart of vanilla almond milk into my little 1 qt crockpot, added 4 T of chai, & left it on for awhile (2 or 3 hours?), & it is delicious! It’s perfect, in fact! I shared small cups of it with various students this afternoon, & everybody loves it. The only problem is we ran out, & I’m also out of almond milk now. I just opened a can of coconut milk & dumped it in there, but it will be a few hours before it’s ready.
Tomorrow I’ll do a half & half of almond milk & coconut milk, which I already know will be amazing & decadent.
I predict that I’ll be going through almond & coconut milk like they are going out of style from now on! And Chai!
Tea three in my chai adventure today. Last time I wrote about this, I thought this WAY to spicy. It’s either mellowed with age or I got a different distribution this time. Having said that, I still don’t really like it, I still don’t like the balance of spice and there is just something wrong with covering LB with these spices – especially when they don’t really work for me… Sorry Verdant.
I’m reading “the secret daughter” by Shilpi Somaya Gowda and oh my gosh, they’re in India and well, it’s chai this and chai that until I couldn’t take it anymore and went to the stash from Dexter3657 and killed the sample! I must do two things a) buy more of this and b) try other companies’ chai to see what’s out there. Although, why look for better when you have the best, right?
Although, note to self, this doesn’t go very well with the raw shallots from my quinoa Greek salad. I have to have a few tiny sips to cleanse the palate.
Great chai, the best I’ve had so far. I still need to buy almond milk.