Masala Chai

Tea type
Black Chai Blend
Ingredients
Bay Leaf, Black Peppercorn, Cardamom, Ceylon Black Tea, Cinnamon, Cloves, Fennel, Ginger, Ginger Pieces, Honey, Nutmeg, Orange Peel, Star Anise Bits
Flavors
Not available
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Christina / BooksandTea
Average preparation
Not available

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8 Tasting Notes View all

  • “I had this at the tea festival last year and loved it. So much! But when I got it home. I could never copy how they had done it at the festival (they did it as a latte, but somehow I couldn’t do it...” Read full tasting note
  • “made some of this stovetop this past weekend even though it was super hot out. I was in the mood for something warm and comforting and it fit the bill. I really enjoy the overall flavour of this...” Read full tasting note
    84
  • “So much noms!! oh man, I love me a cuppa this with some almond milk. I knew that the blend is a strong one so I decided to try it with a milk that tends to overwhelm most…. not this one though...” Read full tasting note
  • “One of the neat things about this blend is that it has fresh ginger and honey mixed in with the black tea, resulting in a kind of thick, crumbly mix. I think the honey is here both to add sweetness...” Read full tasting note

From Chaiwala

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8 Tasting Notes

561 tasting notes

I had this at the tea festival last year and loved it. So much! But when I got it home. I could never copy how they had done it at the festival (they did it as a latte, but somehow I couldn’t do it at home).
Anyways, the other thing I had with this one was that every time I made this one I would end up with an upset stomach. I don’t have a clue as to why. The only thing I can think of is the honey as I never eat honey. Like ever. I don’t like the taste of it. SO now I’m wondering if maybe I have an allergy or maybe just an intolerance to honey… Who knows…?

Evol Ving Ness

If I recall correctly, they used soy milk in the lattes at the tea festival. Perhaps give that a try to see if it makes a difference.

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84
9734 tasting notes

made some of this stovetop this past weekend even though it was super hot out. I was in the mood for something warm and comforting and it fit the bill. I really enjoy the overall flavour of this chai especially since it’s not overly clove heavy. Figure i should drink this one up before we get around to the tea festival again…feels like February is just around the corner at the rate life is running these days heh

Evol Ving Ness

Soon come, Sil, some come.

This is truly a good one.

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1759 tasting notes

So much noms!! oh man, I love me a cuppa this with some almond milk.
I knew that the blend is a strong one so I decided to try it with a milk that tends to overwhelm most…. not this one though hehe.
Oh man was it ever delish! Not as sweet as I expected though, given that the first ingredient listed was honey. I had to add half a teaspoon of sugar for the flavours to pop, which kinda made me sad. I’d much rather have enjoyed it without!
The richness and complexity of flavour did impress me overall, so points there. I think I’ll try it with other types of milk before making any rating decisions

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987 tasting notes

One of the neat things about this blend is that it has fresh ginger and honey mixed in with the black tea, resulting in a kind of thick, crumbly mix. I think the honey is here both to add sweetness and to prevent the tea and spices from spoiling when in contact with the moistness of the fresh ginger.

And oh my god, there are a LOT of spices in this mix. In addition to the black tea and honey, there’s ginger, orange peel, cardamom, fennel, nutmeg, bay leaf, and a whole lot more. You can see how much spice is in this mix when you actually measure it out for brewing. It looks a bit like vegetable slaw, I think.

Chaiwalah’s chai smelled bracingly strong, spicy and pungent: so strong, in fact, that I had trouble picking out individual flavours. However, I’m pretty sure that I was able to sense cloves, fennel, bay leaf, nutmeg, and cinnamon. I will say it again: yowza, this tea smelled strong.

The instructions on the Chaiwala package said to mix 8 ounces of milk (preferably soy milk) with 8 grams of chai and then heat the milk on the stove on medium until it just reaches a boil. For all that effort, I decided to measure out about 16 grams of leaf for 16 ounces of milk and then make myself an extra big cup. I don’t buy soy milk, so I used plain old 1% cow’s milk instead.

This tea was super strong. However, I couldn’t taste much in the way of black tea at all: the strongest flavours were of ginger, fennel, cloves, and bay leaf. (For some reason, the bay leaf was particularly prominent in my cup.) Part of me wonders if this is because I used cow milk instead of soy, or because I let the tea sit in the milk for several minutes before putting it on the boil. There’s plenty of room to experiment, however: I’ve used only about 1/4 of the package from Chaiwala, and because of the way it’s mixed (tea, honey, and fresh spices), I need to use it up quickly before it goes bad.

Full review at http://booksandtea.ca/2016/02/valentines-day-with-chaiwala-chai/

Fjellrev

The bay leaf must have really made this interesting.

Evol Ving Ness

The samples at the tea festival were awesome. I had one every time I passed by.

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