I prepared this herbal infusion in my tupperware glass teapot with a metal infuser.
I drank it “black” with no added milk, sweetener or lemon.
Uninfused “Leaf”: The spices are all cut to a very consistent size. There is a bit of dust covering the walls of the tin. The smell is very spicy! There isn’t one spice that really jumps out at me; everything blends nicely.
Infusion: The liquor is a nice orangey-brown. When I poured the water in, it created a foamy “head” but that disappeared after a few seconds. There is a bit of dustiness in the bottom of the pot and I think some of the black pepper snuck through my infuser. The aroma is predominantly cardamom and cinnamon, and this definitely translates into the taste. The pepper quickly jumps in and together with the ginger create a very spicy beverage!
Overall I really enjoyed this tea. I think it would be a great base to use for “home-made” chai and would be nice with a little bit of milk and sugar. It was very spicy but I think the spiciness would allow it to pair nicely with pumpkin pie/carrot cake and a scoop of vanilla ice cream.
I’m not usually a huge chai fan, but this one is definitely one of the top chais that I’ve tried.