One of two new chai blends that we’ve released for this year’s Fall Collection!

Hopefully it’s obvious from the name, but this is our iteration on the more classic Masala Chai profile. We’ve stuck with essentially just the classic spices most associated with Masala and then used a blended base of shou pu’erh and Indian black tea. There’s a world in which maybe we could have used only the black tea, and that certainly would have been a little more traditional but I think having both adds a really distinct rich earthiness and body that makes this bold blend especially good at standing up to milk.

And, to that point, it’s a phenomenal latte – especially when you take the little bit of time or effort to simmer it stove top! We were really inspired by the masala chai lattes that are so prevalently served by the chaiwallahs (ie. “street merchants”) in India which is partially where the Mumbai in the blend name comes from!

But how does it compare to the other chai in our assortment or that we’ve carried in the past? The closest thing DT has ever carried was probably David’s Chai which was a very classic Masala Chai on a purely black tea base. Both this tea and David’s Chai were unflavoured and focused solely on the spices in the teas. I would say between the two I find this one has more overall body, a bit of a deeper flavour, and less of that licorice-y flavoured caused by star anise or aniseed. Anise and aniseed are classic spices in a masala though, so we haven’t totally omitted it.

Compared to things we currently carry, the closest would be Saigon Chai. That blend could also be considered a riff on a traditional Masala Chai, but IMO it’s even more deviated than this one is. Also sweeter, more cinnamon forward, and a touch creamy thanks to the addition of a vanilla flavouring. So, for argument’s sake, I’d call this more “pure” and honestly probably better balanced in terms of highlighting the multiple spices included (particularly the cardamom) comparatively.

Different strokes, or rather chai, for different folks!

Friendly reminder that I do not numerically rate DAVIDsTEA blends as I’m currently employed there and it would be an obvious conflict of interest. Any blends you see with numerical ratings were rated prior to my employment there. These reviews are a reflection of my personal thoughts and feelings regarding the teas, and not the company’s.

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Hello! My name is Kelly, though many people in the tea community call me Ros or Roswell.

I am a mid-twenties tea addict, blogger, and all around nerd. I grew up in the Prairies, but a few years ago I relocated to Quebec to pursue a career with DAVIDsTEA in the tea industry! I’m still working on getting my French language skills down…

My first introduction to tea, in any form outside of instant and bottled iced tea, was about seven years ago when I happened to stumble upon DAVIDsTEA while looking for a birthday present for a friend! I tried their Birthday Cake rooibos blend, and I’ve been hooked on tea ever since! In those seven years; I was introduced to the online tea community, expanded my interest in flavoured teas to include a deep love and appreciation for straight teas and traditional brewing methods, got a tea themed tattoo, started reviewing teas, amassed a sizable tea and teaware collection, became a TAC certified Tea Sommelier, & even came full circle by beginning a career in the tea industry with DAVIDsTEA!

I consider myself a Jack of all Teas, and strive to have a knowledge and appreciation of all tea types, formats, and styles of drinking. I don’t like to feel boxed in to just being a “flavoured tea” or “straight tea” drinker – my expectations may vary depending on the type of tea or how it’s been processed/prepared but if it’s good tea, it’s good tea no matter how it’s been made!

You name it, I probably drink it- and I’ll absolutely try anything at least once.

My default method of preparation is hot, Western style, and straight – but I’m not opposed to additions if I’m in the right mood. If I ever add something to a tea or use a different method of preparation I will ALWAYS call it out in the tasting note though.

I like to listen to music when drinking tea, especially when I’m brewing a large pot at a time or steeping Gongfu. Often I curate very intentional tea and music pairings, and sometimes I share them here in my tasting reviews. Music is something that I find can deeply affect the experience of having tea.

I’m also one half of the “tea and fandom” podcast GeekSteep where, weekly, we discuss newly explored fandoms over tea as well as try to figure out the perfect tea to pair with each fandom. You can find us on Spotify and Apple & Google podcasts.

Favourite flavour notes/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, hazelnut or walnut, sesame, honey (in moderation), and very woody shou.

Least favourite flavour notes/ingredients:
Lemongrass, ginger, strongly spiced profiles (and most Chai in general), mushrooms, seaweed, chamomile, stevia, saltiness or anything that reminds me too much of meat that isn’t supposed to taste like meat…

Currently exploring/obsessed with: Sheng from Yiwu, Yancha (Qilan in particular), anything with a strong sweet potato note. Also, I need to try ALL the root beer teas! Searching for a really good caramel flavoured blend, ideally with a black tea base.

Please contact me at the instagram account listed below if you would like me to review your teas.

Currently I’m employed in the tea department of the DAVIDsTEA head office. While I’m still sharing my own personal thoughts on new & existing DAVIDsTEA blends, I am no longer numerically rating them due to the obvious conflict of interest. Any comments expressed are a reflection of my own thoughts and opinions, and do not reflect the thoughts and opinions of the company. Any DAVIDsTEA blends you currently see with a numeric score were reviewed prior to my being hired there and have not been adjusted since becoming a DAVIDsTEA employee.

Location

Montreal, QC, CA

Website

https://www.instagram.com/ros...

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