Masala Chai

Tea type
Black Chai Blend
Ingredients
Not available
Flavors
Cardamom, Cinnamon, Clove, Ginger, Spices, Spicy, Tannin, Caramel, Almond, Anise
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Jack
Average preparation
200 °F / 93 °C 5 min, 15 sec 11 oz / 325 ml

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67 Tasting Notes View all

  • “One of my favorite chais, today I tried mixing in some plain tulsi from Organic India and it was good! I added some soymilk and I like it. A little minty but otherwise pretty groovy! Speaking of...” Read full tasting note
    95
  • “Backlogging. Last Saturday morning. We got some not entirely unexpected bad new last the night before. So I let myself sleep in some and have a mug of chai, which is a bit of a treat for me. Made...” Read full tasting note
    73
  • “Tried this today the Samovar way, with a tablespoon of chai and a tablespoon of black tea (Teavana Assam Gold Rain). Otherwise the same: 1 tbsp sweetener, 1 cup water till it boils mostly away, 1...” Read full tasting note
    84
  • “Mmm! I woke up with a horrible headache this morning so some strong black tea is in order. I brewed this up using the Samovar instructions and it is delicious! 2 cups of water and 1 TB dark brown...” Read full tasting note
    94

From Rishi Tea

A robust and full-flavored black tea blended with our traditional Indian Masala spices. The bold flavor of our select shade-grown black tea presents full notes of cardamom, ginger and clove that is zesty and stimulating. Masala Chai should be brewed strong and served sweet with steamed milk and sugar.

About Rishi Tea View company

Rishi Tea specializes in sourcing the most rarefied teas and botanical ingredients from exotic origins around the globe. This forms a palette from which we craft original blends inspired by equal parts ancient herbal wisdom and modern culinary innovation. Discover new tastes and join us on our journey to leave ‘No Leaf Unturned’.

67 Tasting Notes

83
17 tasting notes

I made this for my dad and myself after he dropped me off at my apartment and was so kind as to purchase the stuff for me. Back to school soon, blagh. Having this straight up because, I don’t have any milk right now so the traditional preparation is out. This is nice, it’s spiced, but not too spicy. I was a bit worried that it might be overwhelming but it really isn’t. It seems to be getting sweeter as it cools off too. It seems to have a sort of stick-to-your-ribs vibe about it. Like it’s filling. I’m sure it would seem even more filling with milk and sugar in it as well.

Preparation
Boiling 5 min, 0 sec

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65
2170 tasting notes

I was actually really excited to open this tea and smell the cardamom! I feel like most chai blends are heavy on the clove so this was a nice surprise. It’s too bad that the steeped tea didn’t retain any of the cardamom flavor. It’s still a good chai in the sense that it’s a nice spiced tea, but the cardamom tease left me expecting more than I received. Overall, a suitable bagged tea for on the go.

Flavors: Cardamom

Preparation
195 °F / 90 °C 8 min or more 8 OZ / 236 ML

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85
2955 tasting notes

This is a sipdown for me. I’m way behind on my sipdowns this month, so it feels nice to get through another one. This sampler was from the travelling tea box, and I really liked trying different brewing methods.

My first brew was on the stove in hot water, then sweetened with agave and soy milk.

This morning’s brew is Western style with soy milk. I think I prefer this method to avoid the bitterness than comes from stronger brewing (hotter water while boiling on the stove leads to a more bitter tea than cooler temperatures). I normally use ~75-90 deg. C water. I don’t measure it exactly, but I also don’t care about using cooler water and getting a weaker brew.

I like the spice blend here – very spicy, fresh spices, a traditional blend of cinnamon, cardamom, ginger, and clove. I prefer this blend over most spice blends I have tried because I find it more flavourful and pleasant then the blends with licorice root or no clove. IT could maybe use a bit more ginger, but overall it was a great chai.

Flavors: Cardamom, Cinnamon, Clove, Ginger, Spices, Spicy, Tannin

Preparation
185 °F / 85 °C 3 min, 15 sec

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80
28 tasting notes

I was worried this was going to be another mouth full of clove which seems to overwhelm a lot of chai, but it isn’t. The pepper, cinnamon, ginger and cardamom are strong and hold up under almond milk and sugar.

Preparation
Iced 2 tsp

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85
5 tasting notes

made ma a strong cup this morning got crazy bizy before i realized that i had not drank it….added ice and a half of cup of almond milk and now i am in spicy,cinnamon heaven

Flavors: Caramel, Cardamom, Cinnamon

Preparation
155 °F / 68 °C 3 min, 30 sec 2 tsp 8 OZ / 236 ML

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90
2 tasting notes

I love this tea for being both robust and soothing. If steeped too long, it has a bit of a burnt toast aftertaste, but I do love it. Makes a brilliant latte with plain almond milk.

Flavors: Almond, Anise, Cardamom

Preparation
205 °F / 96 °C 2 min, 45 sec 2 tsp 12 OZ / 354 ML

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95
9 tasting notes

Well, this is delicious. Strong, spicy and heavy on cardamom – my only complaint is that the flavor of black tea gets a little lost. I’ve tried brewing this on the stovetop, according to the directions on the package (substituting almond milk and Stevia), as well as a regular method (one rounded tbsp, just under boiling water, steep for 3 1/2 minutes). Stovetop is better, but I usually don’t have the time or patience, and both ways work for me.

Really impressed.

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345 tasting notes

This is a well balanced spiced chai. Some chais have too much of a certain spice that I don’t care for and I’m not sure what it is. I personally like it but my Chai loving husband was not impressed. I would get it again next time I’m at a Whole Foods that has it in a bulk bin in order to experiment more with it.

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7
390 tasting notes

somehow steepster ate and buried this? grrr.

nope. wrong mix for me…. actually i thing chico chai might have ruined me for others, to be honest. i had high hopes….. but it was completely out of balance and so strong after a really moderate 5 minute steep that it went right down the sink.

damn.

the semester’s almost over. i spent the weekend working my butt off analyzing data on global theory that is outside my specialty only to have it ACTUALLY HAPPEN…..!!!!!!!!! and then i got marked down because i wasn’t focused enough. …. ……. ………… are you sure i wasn’t focused enough? because i’m pretty sure i was. do you feel like reading it again maybe?

however, at least i loved the project. and at least my ‘lower mark’ was an A-. and at least that was tying together SO many different disciplines that regardless of the mark i am very bloody proud.

this chai. hum. if you would like to have random patches of body hair forcibly burned off by spice via tea containing milk and agave…. then steep this for 5 and have at her. this will be going in the traveling tea box for my part. arrivederci!

Preparation
Boiling 5 min, 0 sec
keychange

I’m so glad your pride in your work exists independently of someone else’s assessment. That’s so important and you’re awesome.

JustJames

=0) i really need that keychange~ thanks. sometimes good is good, regardless of a grade gained. and i’m pretty self critical and i still say: this was bloody good.

keychange~ you’re awesome too….. xoxo

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818 tasting notes

Totally a chai morning! It’s so cold! I had to put a sweater on just to sit in the living room. I made this over the stovetop with breakfast. I have to be careful not to burn the almond milk and I think it came out perfect today. Only thing is, I may have over sweetened it. Oops! Oh well, the spices held up nicely. This is a very solidly spicy chai. Oh, and yay for fall back DST!

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