Chai

Tea type
Black Chai Blend
Ingredients
Artificial Flavouring, Black Tea, Cardamon, Cinnamon Bark, Cloves, Ginger Pieces, Natural Flavours, Star Anise Bits
Flavors
Anise, Cardamom, Cinnamon, Clove, Cookie, Ginger, Licorice, Spicy, Sweet, Honey, Sweet, Warm Grass, Bitter, Paper, Spices
Sold in
Loose Leaf, Tea Bag
Caffeine
High
Certification
Organic
Edit tea info Last updated by Mastress Alita
Average preparation
200 °F / 93 °C 4 min, 45 sec 13 oz / 394 ml

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From Our Community

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6 Want it Want it

57 Own it Own it

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21 Tasting Notes View all

  • “sipdown! the first time i had this, i forgot to log it. This time, because of my unfortunate experience brewing this with water, i tried it with milk. Sorry to say but this is not so much a chai...” Read full tasting note
  • “This is what happens when I make Indian for dinner: I have chai for the next few days. I agree with everyone about the heavy clove in this. It took me a few times to get used to it, but that was a...” Read full tasting note
  • “This is actually my last pot of this tea. Dry it has nice dark leaves with large pieces of clove, whole cardamom pods and star anise. It smells spicy. The wet leaves take on more of an anise...” Read full tasting note
  • “I tried using this tea for a traditional chai where you heat milk with the tea on the stove. While spice mix was good it took an very very long time to infuse and even then it was much to weak....” Read full tasting note
    33

From T2

The T2 signature blend inspired by the Indian masala chai is the real deal and a unique classic in its own right. Over a black tea base, bold, sharp cloves and star anise join cardamon, cinnamon and ginger in an assertively spicy mix. Great in winter to warm the cockles, Chai provides a calming boost on even the most wild and woolly day.

Brew: Chai can be brewed two ways. Use 1 teaspoon per 200mls, brew 2-3 minutes in water at 100 degrees for a quick fix. Or for a richer and more authentic taste, brew in the traditional Indian fashion. Place water and chai into a small saucepan and bring to the boil. Remove from heat, add equal parts milk and sugar (if desired) and return to low heat. Simmer for 5-10 minutes. Add honey at end (if desired).

Serve: With milk and sugar or honey if desired.

Ingredients: Black tea, cloves, cardamon, star anise, cinnamon, ginger, natural and artificial flavor

About T2 View company

Company description not available.

21 Tasting Notes

69
1500 tasting notes

The Australian family that I’m housesitting for loves this chai so much, they had their eldest daughter bring back a few boxes with her, to Switzerland. So, I had to try it.

It smells divine, although it has really large bits and pieces, which I never really find appealing other than to smell – it’s hard to brew a whole cardamom pod or anise star with a tea and not have it overtake the entire cup. I found it… okay. Underwhelming. Didn’t really get much chai anything out of it, and wondered if perhaps I should have brewed it longer? Also though, and this is notable, there’s a ton of limescale here in the water, and I’m sure it’s affecting the taste.

Glad I tried it, doubt I’ll ever go out of my way to again though.

Flavors: Clove, Paper, Spices

Preparation
Boiling 2 min, 0 sec 1 tsp 12 OZ / 354 ML
OMGsrsly

Oh dear. Yeah, the water can make a huge difference to the tea.

MissB

Agreed. Sadly, it’s the norm here in Europe more than anything. I’ve bought a bottle of vinegar now in every place I’ve housesat.

OMGsrsly

Yes, boil the kettle, temporarily stink up the house. :) I wonder if there’s a portable water filter (like those filtering water bottles?) that would work on your water…

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1 tasting notes

Way, way, WAY too much star anise. Completely overpowers the other spices. As an experiment I picked all the anise pieces out of one bag – the pile of anise was roughly the size of the remaining tea mix.
Not bad to drink if you’re a fan of anise, but not as a chai.

Flavors: Anise

Preparation
Boiling

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56
6 tasting notes

I’m the type who drinks their Chai ‘straight’, no milk, honey or sugar. I love the spice of Chai and think it can stand on its own. This is a very nice addition to my Chai collection, a little bit harsher than some other’s I’ve sampled. However, I’ve still given it to someone who’d never tried Chai before and they seemed to enjoy it.

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65
1024 tasting notes

Sick baby took a whole pot of this up to bed this evening, shoved a whole bunch of honey into it, had a real nice time. Have T2 tooled with the blend? I don’t think it’s as obnoxiously clove-filled as it may have used to be. Or maybe I’m so ill right now that I just can’t taste it.

ashmanra

Hope you feel better soon!

Memily

Thank you! I sure am pouring enough tea through me to keep hydrated.

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85
3 tasting notes

So THIS is the tea that started my love affair with loose leaf tea (well, who am I kidding? Tea in general!!). I was lured in by its spicy scent and when on tasting at T2 it was brewed with vanilla soy milk and honey. I am now NEVER without vanilla soy in my cupboard.

I find this tea can be hit and miss. Sometimes it can be perfect, and other times, a bit meh.
The cloves do tend to over pow3er and i have taken to the habit of culling some of the cloves and this definately improves my chance of making an awesome chai.

I make this 2 ways: 50% water 50% vanilla soy milk heat milk and water separetely and brew for 3-5 min while adding honey to taste.
50% water 50% vanilla soy millk on a stove top while adding honey. Brew for about 5 min. Do not let boil!

Preparation
200 °F / 93 °C 5 min, 0 sec

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51
58 tasting notes

Ignore my water temperature and brewing time at the bottom of this review as I make chai with milk on the stove and stop brewing according to taste.

I’m still not sure if my lowish score is because of this particular tea, or if I’m just not quite convinced by chai mixes. I always find myself adding and taking out spices from my spoon to adjust the flavour, in this case it has usually been removing cloves. I also find that for a milk brew, the tea base gets lost. I can’t help but think I’d be better served in the future by tracking down a black tea that brews well in milk and raiding the spice cupboard for the rest.

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68
2 tasting notes

Have used this for Chai cupcakes. Yum

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73
4 tasting notes

Yum yum yum! So warm and lovely and aesthetically pleasing – full of spice and heat. The only better Chai I have had is a house blend, freshly made to order, so this is brill!

Preparation
175 °F / 79 °C 3 min, 45 sec

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60
6 tasting notes

I have gotten used to it now, but when I first tried it, the cloves in this chai just overwhelmed me!
It was somewhat unpleasant at first, but after a few more teaspoons of honey, I enjoyed this blend just fine. Picking out a few cloves probably wouldn’t hurt, though.

Preparation
195 °F / 90 °C 7 min, 45 sec

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68
2 tasting notes

Beautiful aroma starts it off well. Has a strong flavor but it doesn’t hit you or linger to long. This is my first T2 and the beginning of my exploration of teas. So easily impressed off the bat. But do enjoy it!

Preparation
Boiling 3 min, 0 sec

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