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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.