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Daylon R Thomas drank Masala Chai by Simply Enjoy

1705 tasting notes

I usually don’t like chai, but I was pretty impressed with this one. It’s closer to an Indian style, so the ginger is more prominent than the cinnamon and cloves though all ingredients are easily tasted. This was a gift from my friend , and thank heavens it was a sachet I liked. This will help me be ready for school indefinitely.

Any way, I did this western soaking it to 3 minutes and fifteen seconds. I’m not entirely sure what the black tea body is, but is incredibly smooth and did not have the dry mouth effect that an Assam does. Probably a Ceylon, but could be something else. Like I said above, the ginger is a little more prominent which is in a nice combo with the other spices. They by no means detract from the black tea base but rather compliment it like they are supposed to. Most of the chai’s I’ve had taste like Christmas, Thanksgiving, or Fireballs in the most artificial way that you can think of. This one is truly more natural and rejuvenating, but relaxing.

I actually took a few sips of the tea pure and I can honestly drink it that way, but I added cream and sugar to see how it would taste. It was pretty good and very balanced, so I handed it off to my little brother because he likes his teas that way. Glad I have it.

Flavors: Cardamom, Cinnamon, Clove, Ginger, Smooth, Sweet

Preparation

Boiling 3 min, 15 sec 8 OZ / 236 ML

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First Off, Current Targets:

Whispering Pines Alice
Good Luxurious Work Teas
Wang Family’s Jasmine Shanlinxi
Spring, Winter Taiwan High Mountain Oolongs

Dislikes: Heavy Tannin, Astringency, Bitterness, or Fake Flavor, Overly herby herbal or aged teas

Picky with: Higher Oxidation Oolongs, Red Oolongs (Some I love, others give me headaches or are almost too sweet), Mint Teas

Currently, my stash is overflowing. Among my favorites are What-Cha’s Lishan Black, Amber Gaba Oolong, Lishan Oolong, Qilan Oolong, White Rhino, Kenya Silver Needle, Tong Mu Lapsang Black (Unsmoked); Whispering Pines Alice, Taiwanese Assam, Wang’s Shanlinxi, Cuifeng, Dayuling, Jasmine Shan Lin Xi; Beautiful Taiwan Tea Co.“Old Style” Dong Ding, Mandala Milk Oolong; Paru’s Milk Oolong

Me:

I am an MSU graduate, and current alternative ed. high school social studies and history teacher. I formerly minored in anthropology, and I love Egyptian and classical history. I love to read, write, draw, paint, sculpt, fence(with a sword), practice calisthenics on rings, lift weights, workout, relax, and drink a cuppa tea…or twenty.

I’ve been drinking green and black teas ever since I was little living in Hawaii. Eastern Asian influence was prominent with my friends and where I grew up, so I’ve been exposed to some tea culture at a young age. I’ve come a long way since I began on steepster and now drink most teas gong fu, especially oolong. Any tea that is naturally creamy, fruity, or sweet without a lot of added flavoring ranks as a must have for me. I also love black teas and dark oolongs with the elusive “cocoa” note. My favorites are lighter Earl Greys, some white teas like What-Cha’s Kenyan offerings, most Hong-Cha’s, darker Darjeelings, almost anything from Nepal, Green Shan Lin Xi’s, and Greener Dong Dings. I’m in the process of trying Alishan’s. I also tend to really enjoy Yunnan Black or Red teas and white teas. I’m pickier with other teas like chamomile, green teas, and Masalas among several.

I used to give ratings, but now I only rate teas that have a strong impression on me. If I really like it, I’ll write it down.

I’ll enjoy a tea almost no matter what, even if the purpose is more medicinal, for it is my truest vice and addiction.