Reena's Chai

Tea type
Black Chai Blend
Ingredients
Black Tea, Cardamom, Cinnamon, Flavour, Ginger Root, Vanilla Pieces
Flavors
Cardamon, Cinnamon, Clove, Ginger, Spicy, Sweet, Malt, Vanilla
Sold in
Loose Leaf
Caffeine
High
Certification
Not available
Edit tea info Last updated by Mastress Alita
Average preparation
Boiling 4 min, 0 sec 9 oz / 266 ml

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2 Tasting Notes View all

  • “Chai to Stay Dry! It was a gloomy April day today, and seemed a good time to sample another chai in my collection! This one is probably about as old as the Tali’s Masala by Art of Tea that I tried...” Read full tasting note
    85
  • “This is a nice, well-balanced chai…flavorful, but not too spicy. The vanilla adds a pleasant creaminess. I’ve tried it plain, sweetened, and with milk and liked it every time!” Read full tasting note
    100

From TeaSource

New Recipe. This is a traditional Indian masala chai, but we use a higher grade base tea and higher grade spices. It is full-bodied, aromatic, and smooth. The spices are comfortingly familiar yet also exotic; like walking into an Indian grocery store. The steeping suggestions are just a starting place, adjust to your taste; but to achieve the creamy thickness of masala chai, you do need to boil the milk. You can also make this as a simple spiced tea using 1 tsp per 8oz boiling water, for 3-5 min. Add sugar or milk to your taste.

Chai, or more accurately Masala Chai, is a traditional Indian way of doing black tea. It consists of Indian black tea, Indian spices, milk, and a sweetener. There are an infinite number of chai recipes in India and it seems every family has their own secret chai recipe. We received this recipe from the wife of one of our tea Indian suppliers.

Ingredients: Indian black tea, ginger root, cinnamon, vanilla pieces, flavor, cardamom pods.

Suggested Steeping Instruction:

Bring 8 oz. water and 2 tsp. chai mix to boil. Simmer 5-7 minutes. Strain. Sweeten to taste. Enjoy!

Latte style: Boil 2 tsps Reena’s Chai in two 8oz cups water for 10 min. Add 1 tsp milk, boil 10 min. Add 1-2 tsp sugar. Boil. Strain. Enjoy!

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2 Tasting Notes

85
374 tasting notes

Chai to Stay Dry! It was a gloomy April day today, and seemed a good time to sample another chai in my collection! This one is probably about as old as the Tali’s Masala by Art of Tea that I tried the other night, so I’m hoping that it is still okay (those two definitely have my sipdown priority!)

The dry leaf has a lot of large, full spice in it, and smells very nice. I get some nice aroma of ginger and cardamom from the bag, but it also comes off with a slight sweetness underlying the spices. From smelling and inspecting the leaf, I have high hopes this chai is going to taste a lot better than Tali’s Masala.

The aroma of the brewed chai is quite nice, with a cardamom/clove top scent. The flavor is a pretty balanced mixed of spices, that opens with cardamom and clove and closes with cinnamon and a hint of ginger, and it comes off with a nice warmness but doesn’t leave an uncomfortable heat lingering in the mouth, which is exactly how I like my chai. This is the kind of chai I can take plain, and don’t have to take with milk, which is nice! So far, this has definitely been one of the better chais I’ve tried so far this month. A simple and balanced blend, and good for those that like a balanced spice flavor but don’t like a really heated/burning spicy mouthfeel.

Flavors: Cardamon, Cinnamon, Clove, Ginger, Spicy, Sweet

Preparation
Boiling 4 min, 0 sec 1 tsp 10 OZ / 295 ML

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100
531 tasting notes

This is a nice, well-balanced chai…flavorful, but not too spicy. The vanilla adds a pleasant creaminess. I’ve tried it plain, sweetened, and with milk and liked it every time!

Flavors: Cardamon, Cinnamon, Ginger, Malt, Vanilla

Preparation
205 °F / 96 °C 4 min, 0 sec 1 tsp 8 OZ / 236 ML

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