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“Sipdown (359) Thank you Roswell Strange for sharing! While I was wandering around Mtl in December, I passed by this shop but was with a friend and didn’t go in. I was a bit sad about that and...” Read full tasting note
“I know it’s a weird weekend when I unironically just really crave a good Chai tea. This is pretty much just a “classic” feeling Chai spice combination, and I’m gonna blame the cold/rainy weather...” Read full tasting note
On almost every street corner in India you will find somebody selling hot spicy tea, they are locally known as chai wallahs . For many Indians stopping for a chai is an important part of their daily routine. In each of these kiosks, the chai wallah will create an atmosphere conducive for discussion, sharing and tasting.
Inspired by such unforgettable moments enjoyed while being in India, we have developed our own original range of recipes to honour this culture: five spicy chais, each with a unique personality.
https://bristolchai.com
Arthur : balanced and authentic chai.
This is the perfect cellar to impress the gallery! Classic and balanced, the liquor is red in the image of the cinnamon that is in the foreground and adorns its taste with a delicately sweet tip. Medium bodied and all in fragrances, prepare it nature or according to the traditional method with milk and sugar. A trip to the heart of India, surely!
Ingredients : Black tea, ginger, cinnamon, nutmeg, cardamom, black pepper.
Classic preparation:
- Heat up 500 ml of water in a pot and add 10 g. of chai (4 tsp).
- Cover and simmer 5 – 10 minutes on medium heat.
-Add 5 – 10 g of sugar (2 – 4 tsp) and 500 ml of milk. Heat up and simmer 5 – 10 minutes. Filter and serve.
Quick preparation:
- Put a filter in a cup and add 1 teaspoon of chai.
- Pour 250 ml of hot water into the cup.
- Infuse 3 – 5 minutes and add a touch of sugar and milk (heat up the milk for better results).
Company description not available.
Sipdown (359)
Thank you Roswell Strange for sharing! While I was wandering around Mtl in December, I passed by this shop but was with a friend and didn’t go in. I was a bit sad about that and apparently it is permanently closed now and these chais are being sold through Camellia Sinensis. So, it is nice to get a chance to try this despite not going to the store.
Of course I made it as a latte because that’s the best way to make a chai. Plus it is sunny but very cold out and chais work for a cold day. However, I am debating if I want to brave the cold and go sit through student presentations for a few hours or if I want to just hang out in my apartment and chill. The prof told us we only need to show up for half the student presentations and I have shown up to all of them so far so I can take the day if I choose.
This chai is more peppery/gingery than I normally like. It clearly is good quality though since there is no muddiness that sometimes happens when chai ingredients are not properly balanced. However, I topped it with some chaiwala chai sprinkles which is a combination of maple sugar and chai spices. The sprinkles add a nice sweetness to this to counter the overly spiced ginger/pepper. While the balance of flavors is not to my preference, I can definitely see this being appealing to many and I am glad I got the chance to try it out. Thanks again, Roswell Strange!
I know it’s a weird weekend when I unironically just really crave a good Chai tea.
This is pretty much just a “classic” feeling Chai spice combination, and I’m gonna blame the cold/rainy weather for this spontaneous chai craving. I added a smidge of maple agave, and it was pretty perfect. Thick/full bodied and intensely warming with heavy notes of ginger and cardamom. Man, I love cardamom. The subtle maple sweetness was a nice touch too.
