I rarely do a review for the same tea again (my original post on this is here: https://steepster.com/mastressalita/posts/396293 ) but after attempting this tea (stovetop style) a few times over the weekend I think I’ve finally perfected how I like it. The first time I made it, I had trouble getting it quite right, too. Since past and present Sara have the memory of a goldfish, it stands to reason future Sara will too, so this is for you, future Sara!
1) Use plain oat milk, not vanilla. Otherwise it’s way too sweet.
2) For a 16 oz. cup: use 2 cups oat milk and 3 heaping regular ol’ kitchen teaspoon globby scoops tea for a more “mild” profile; for slightly more kick, use 1 cup oat milk/1 cup water and 4 heaping teaspoon scoops of tea mix.
3) While simmering the tea, DO NOT BLINK. BLINK AND YOU DIE. (Or at least your chai will boil over that quickly… but I’m still sure Weeping Angels are involved somehow…)
4) Don’t even think about trying to use your gravity well infuser as a strainer. Just don’t do it. Goopy residue will coat the fine mesh and you’ll never get the tea out and have to use a standard strainer anyway.
It’s a nice chai, albeit a bit finicky because of the goopy honeyed leaf. Having tried a sticky chai now, I don’t think I’d ever get one again, since it is much easier to measure the leaf consistently and get more balanced scoops with dry leaf, and I can always add my own honey to the stove mixture to taste anyway. It has been a bit interesting that every cup I make seems to be an entirely different dominant spice flavor, likely due to just what happened to be stuck in my clumpy scoops that time; yesterday, I had an extremely fennel/anise cup that tasted like melted black licorice (I love black licorice, so I was fine with that!) while today, I’m not getting that at all, instead it tastes very cinnamon-sweet.
Flavors: Cardamon, Cinnamon, Clove, Licorice, Spices, Spicy, Sweet