By far one of my favorite chai teas. The black tea base is solid and earthy while the spices add wonderful layers to the overall profile of this tea. The ginger comes out as one of the stronger scents in the dry leaf. Steeped, the tea holds up fabulously to lots of milk. It did not get bitter astringent at all with a bit of an oversteeping. The ginger, cinnamon, and cardamom leave a wonderful spicy mouth feel, but are not overpowering. This is the chai that I’ve been hunting for, and will definitely be one of my staples during the fall and winter!
Preparation
205 °F / 96 °C
5 min, 30 sec
