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“I’ve been reading a lot about other steepsterites doing chai in the traditional way, and I had some Masala Chai I hadn’t tried yet, so hey – perfect! The scent of the leaves was pop-you-in the face...” Read full tasting note
“A great masala chai! Even with the caffeine of the black tea, I’ll drink it. I may not re-buy, as I prefer to stick to decaf chais, but I’m really enjoying my little sample packet. I didn’t make it...” Read full tasting note
“I really Like this Masala. I have tried it many different ways. Neat, with sugar, with 15% milk, 15% milk and sugar, Steeped in milk only, steeped in milk w/ honey, steeped in milk w/sugar. I...” Read full tasting note
“Awake very early due to snow emergency—work robo-call at 4:30 a.m. Needed something warm and comforting. Tried this using takgoti’s prep technique. Chai smelled wonderful while it was simmering....” Read full tasting note
Our best-selling masala chai tea is a favorite with our spice tea enthusiasts. Full-bodied, broken-leaf India black tea blend with ginger, cinnamon, vanilla and cardamon. Brew strong and add plenty of milk and sugar for a true chai experience.
Recommendations: To brew with out adding milk use 1 level tsp. Otherwise, use 2 level tsp per 6 oz cup; heat fresh water to a roaring boil; let steep for 5 min.
Add generous amounts of milk & sugar or use your favorite Chai recipe.
This tea is also available in a convenient tea pyramid.
Ingredients: Indian Black Tea, ginger root, cinnamon chips, cardamom, cinnamon, ginger, vanilla flavor
Health Benefits: Black tea is a powerful source of anti-oxidants that can slow down the aging process and help prevent a wide variety of diseases. Medical research suggests that black tea can assist in lowering cholesterol and regulating blood sugar. Much lower in caffeine than coffee, black tea gently stimulates the heart and circulatory system. By keeping blood vessels soft and lowering blood pressure, black tea can help prevent heart disease and strokes.
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I’ve been reading a lot about other steepsterites doing chai in the traditional way, and I had some Masala Chai I hadn’t tried yet, so hey – perfect!
The scent of the leaves was pop-you-in the face amazing. Very, very spicy, very strong. Yum! I love strong flavors, strong spices, and this looked to be a good experiment.
Boiled the leaf, added the milk, let it rest, all the while almost wanting to lick the air because it smelled so good. Then, finally, it was done, and it was time to drink.
Warm, creamy, sweet milk with.. um.. hey! Where’d my chai go?
I must have not added enough chai, because while it was very tasty, it was a very wussy taste. I think of Chai as powerful and strong, and the leaves smelled that way. So I’m leaving off the rating until I try it again. (I used Lena’s recipes from here http://steepster.com/discuss/25-chai which said 2 heaping spoons. I added 2.5 heaping teaspoons. Should that be tablespoons? I always think of tea in teaspoons, so I may have flubbed this. Any suggestions?)
A great masala chai! Even with the caffeine of the black tea, I’ll drink it. I may not re-buy, as I prefer to stick to decaf chais, but I’m really enjoying my little sample packet. I didn’t make it in an authentic way by any stretch, as time was of the essence (I’m trying to write 3 massive papers here!), but I did add a little milk to the tea after it had steeped, and it was really good. It actually enabled me to power through the last part of one of my papers without too much pain, but now that it’s gone so quickly I’m wanting more.
I really Like this Masala. I have tried it many different ways. Neat, with sugar, with 15% milk, 15% milk and sugar, Steeped in milk only, steeped in milk w/ honey, steeped in milk w/sugar. I really like this masala. It has a strong cardamom and cinnamon notes with a strong black tea. Is a great tea for a cold day. If you love a good masala this would be a good start.
Awake very early due to snow emergency—work robo-call at 4:30 a.m. Needed something warm and comforting. Tried this using takgoti’s prep technique. Chai smelled wonderful while it was simmering. Spices are well-balanced with a bit of a kick at the end. Not the tea for a quick cup; worth taking the time to prepare more traditionally.
I would try increasing it by one heaping teaspoon each time you make it until you get it to your taste. If it was really weak, maybe start with two :)
I guess it all depends on the strength of the chai you are working with. I usually keep the ratios relatively equal. If it’s still not strong enough switch to tablespoons! :)