I’ve said it before and I’ll reiterate it – you can tell this has an oolong base.
It doesn’t matter how long you steep it for, or how much leaf you use – the oolong hinders the chai-ness so that there’s a definite ceiling to the flavor. And it definitely won’t stand up to milk/sugar, because I’ve tried it before and been disappointed.
There is a warming hint of ginger on the tongue, and I’m really tasting the oolong base today – its got the plum fruitiness of a dan cong that I do like. It’s a weird combo with the ginger though.
It’s an older blend, so I do have to cut it some slack, but even at it’s prime I noted how light the base was. Good if you want a spicy chai with no additives, but, to me, it kind of defeats the purpose of a good chai in the first place.
