The idea behind this masala chai powder is that it’s supposed to be prepared traditionally…but economized slightly. Preparing an authentic chai requires a saucepan, milk, and infinite patience. If these were normal bulk herbs, it may have taken longer…but it would’ve been simpler. The powder was difficult to sift and filter.

That said, it tastes great, compliments milk perfectly and…whisper voice…you can bag the powder yourself and brew it normally. It’ll still taste good that way, too.

Full Review: http://www.teaviews.com/2010/08/24/review-tipus-chai-authentic-indian-chai-decaffeinated-concentrate/

Boiling 8 min or more

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I moonlight as a procrastinating writer and daylight as a trader of jack. I appreciate good tea, good beer, and food that is bad for me. Someday I’ll write the great American novel. And it’ll probably have something to do with tea or beer…or both. In the meantime, I subsist.

Tea Blog: http://www.steepstories.com

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