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“The Virginia weather has already begun its maddening oscillations between crisply chilly and damply warm. This typically begins some time during mid-September. I find myself waking up to a...” Read full tasting note
“Had another one of our chai outings with my coworkers today. This chai is so different than any other chai I’ve had. It’s really sweet. Makes me wonder how much sweetener they add, but it’s...” Read full tasting note
“I am sampling this Masala Chai thanks to the benevolence of LORI. I agree with her note that this is a smooth Chai with no one spice predominating. I think it is very well crafted and spicy. If...” Read full tasting note
“This is still one strong chai. I still have yet to make a chai w/the traditional water/milk/boiling technique. And this is one blend that would be perfect for that. No one flavor predominates...” Read full tasting note
Origin: Black tea from Yunnan, China. Spices from United States.
Flavor Profile: Broad flavors of cardamom, black pepper, cinnamon, ginger, clove, and other ancient secret spices… Our chai is rich and balanced. Subtly sweet- even without the addition of milk and sugar. When prepared traditionally (simmered in milk with sugar) our masala chai is full-flavored, spicy, sweet, creamy, and deep.
Tea Story: Samovar’s Masala Chai has people from all over the Bay Area coming for that cozy, creamy, and dreamy experience. Our secret masala chai recipe was created from a combination of several collected family recipes from across India.We use only organic whole spices and organic, fair trade whole-leaf black tea. The resulting drink is a perfect and flavorful balance of spice and tea… and totally addictive.
Masala is Hindi for “spice” and Chai means “tea”- so Masala Chai simply means “Spiced Tea.”
And now, wherever you are you can take our chai with you.
Samovarian Poetry: Spicy, creamy, and everything nice. Who doesn’t love chai? Cardamom, ginger, cinnamon, black pepper, cloves…just add whole milk or rice milk and some raw cane sugar!
Food Pairing: Pair Samovar’s Masala Chai with Indian food of course! Here at the tea lounge, we’ll drink it while nibbling on turmeric flavored cookies and cakes or savoring tofu curry over basmati rice. Sip on our chai while enjoying a chocolate pastry so the chocolate goodness can mingle with the vibrant spices and sweet creaminess in your mouth. Yum.
Samovar's is dedicated to preserving the simplicity and integrity of the tea traditions and inspiring people to practice peace through drinking tea.
The aroma definitely stays true to its name. Spices of all sorts come to mind, almost like a good potpourri.
Taste on this steeping is a little lacking. Perhaps I should have steeped it longer than just 3 minutes. Also, mixing it with some rock sugar and some soy milk would have really done wonders for this.
This is the tea that got me into tea, as it were. I had fallen in love with masala chai on a trip to India, and an Indian teacher of mine told me that the best chai in San Francisco was at Samovar. It was only a small step form there to trying out the rest of Samovar’s selection…
Today I have to treat myself to some sweetness in the hope it lifts me up and pass that sweetness onto other people? I hope it works!
Anyway, I love this tea, starting with the aroma it releases while brewing. You must add this tea to your list.
It’s outstanding.
I like to make this as a latte with SOY milk. I know some might argue it doesn’t bring out the same flavors as dairy milk because soy doesn’t have the same fat content that the spices like to cling to. The first time I had this was at Samovar and it was noticeably made with cows milk. I much prefer it made with soy. It’s better for you that way too.
2 cups boiling water.
2 small tbs of RAW cane sugar
dissolve together
2 large tbs of Masala Chai
simmer for just under 10 minutes
turn up the heat
add just under 2 cups of organic plain soy milk.
Bring to a boil until it starts to foam.
Shut the hit off and let it sit for 5-10 minutes.
I like to strain it into a pitcher and drink it all day long.
