When I was trying to find out more about the Lopchu white tea I bought, I happened upon this article while searching Lopchu Chai http://www.indianfoodfreak.com/2013/04/making-perfect-cup-tea/
Non of the chai recipes are the spicy mandala chais we think of here, but rather they are simply the participants favourite tea or tea blend recipe, preparation and additives. Someone suggested a blend of Lopchu Darjeeling and a CTC black and seeing as I have a ton of both. I thought I’d try it. I did a half and half combination and you know what it’s pretty nice.
The CTC I have has chocolate malt biscuit and dark cherry notes and Lopchu is quite sweet with brown sugar and cocoa notes among others and when steeped around 95°C you get the sugary sweetness of Lopchu black very a maltier thicker base. The flavours all compliment each other and it seems some what fruitier. Not that I need an additive for Lopchu, but at least I have away to use up some of my aging CTC.
Interesting…
Neat!