Masala Chai

Bagged
Aroma when Dry: warm, Spicy, peppery cinnamon
Tea liquor:
At beginning of steep (boil) clay brown-red)
Staple? Chai yes, this brand No
Preferred time of day: Afternoon, evening
Taste:
Black (right after being brought to boil)
Aroma: cinnamon, honey
At first: tangy, peppery, sour
Aroma, cinnamon, honey
As it cools ? Bright Cinnamon, light pepper

With 1 cup milk?
(after 2-3 min boil)
Aroma: spiced cream,
At first: creamy harsh cinnamon, pepper close
As it cools? Cinnamon mellows, gets buried in peppery notes

Additives used (milk, honey, sugar etc)? Milk after first notes on flavour
With 1tsp of honey? Extends the creamy texture, lets it linger longer, before the pepper overpowers

Lingers?
With milk: short peppery cream note,
With milk and Honey: notes switch places lengths

Not bad for a bagged masala chai. I drink it mainly at Passover.

I’m drinking this now, so this review will be very fresh.

To start, I must confess I have not mastered the art of properly warming hot milk and mixing it with chai tea. So I happen to enjoy my chai either with or without cream. Luckily, all the chais I’ve enjoyed are good by themselves. (I’m a grammar nazi, and that sounds wrong? I don’t know though.)

Tasting now. Yum. I adore Chai, and W tea has done it right. It’s got all the wondrous spices of Chai, all mixed together to produce that cinnamony, spicy glory. I haven’t researched the ingredients In Chai to be able to name each one I taste, but the cinnamon is there. It has a rich flavor, and it tingles nicely on the tongue. It’s a warming tea, no doubt. I really love this tea!

Best with a medium amount of sugar, or to your own preference. Cream or no cream, that is the question. I take it either way, so do as you like. It steeps best at the longer end of the scale, and I have yet to over-steep chai. Make a cup, curl up in your favorite spot with a book, and enjoy!

Smooth, spicy chai. Even the ginger works.