I first made this tea last week when I had a very early morning meeting to take on a car trip; I made a big thermos of it the night before, two parts tea and one part milk, put it in the fridge to ice over night, and was surprised that my thermos was so powerful it kept the tea from fully chilling over night, so it still had a slight, lukewarm edge to it! It wasn’t bad, but hardly the best iced tea I’ve ever made, and now I know I’ll have to make my “roadtrip” tea in a mason jar and move it over to the thermos the next morning, even if it is a little more inconvenient.
This morning I made a proper warm cuppa. I was too much a zombie on the day of my twilight hour car trip to try to really appreciate the tea beyond, “yerba mate… give me CAFFEINE!” I enjoy roasted mate for having such a smooth, roasted base, free of the astringency of black teas, so I actually really like this as the base of a chai. The most recent chais I’ve tried have been very unbalanced, but this chai is very well-rounded; I don’t find any particular spice overpowering, they all blend well together, and the spices don’t leave a lingering or unpleasant heat in my mouth (and I’m a very spice-sensitive person!) so the tea goes down very smooth. This is the sort of chai I can drink plain, without having to add a ton of milk and sugar, because the spices are blended so well. However, it still takes milk and sugar well if preferred that way, as I drank it iced and latte-style the other morning and found it enjoyable that way (despite being lukewarm) as well.
A solid chai if looking for a mate alternative!
Flavors: Cardamom, Cinnamon, Clove, Ginger, Pepper, Roasted, Smooth, Spicy, Sweet