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“I just had to buy some of this one recently. I usually don’t have chai in the hot weather, but it was raining today and I was in with the air conditioning. Not only does the blend just LOOK...” Read full tasting note
Some like it hot, and if you do, you’ll love our Spicy Chili Pepper Chai, as it truly isn’t for the faint-hearted! We take a delicious classic- masala tea, with its satisfying, warming spices; ginger root, cardamom, cloves and cinnamon, and add heaps of hot chili peppers for a super-hot, healing, and hearty tea!
Not only is this a tasty and unique blend, but Spicy Chili Pepper Chai’s addition of chili peppers makes this a metabolism boosting dream! Studies have shown that the capsaicin naturally present in chili peppers will boost your metabolism temporarily. Along with its slimming effects, capsaicin is shown to work as a blood thinner, helping to prevent blood clots overtime. Our spiced blend features loads of anti-inflammatory herbs, spices and roots to make this chai incredibly healing.
Ginger root and black pepper are heavy on the nose, and at first sip the mild black tea taste Is quickly replaced by a punchy HOT chili pepper wave, which complements the ginger, cinnamon, clove warming spice flavor that follows.
Warning! You may become addicted to this fiery hot chai!
Ingredients: Black tea, ginger bits, cloves, black pepper, cardamom, cinnamon bits, chili bits, anise, vanilla bits
Origin: Germany
Caffeine Level: Medium
Preparation: Use 1 tsp of tea per 8oz/200ml of water. Heat water to 205F/95C and steep for 3-4 minutes.
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I just had to buy some of this one recently. I usually don’t have chai in the hot weather, but it was raining today and I was in with the air conditioning. Not only does the blend just LOOK gorgeous with the green and the red of the pepper slices, but the ingredients are amazing too: Black tea, ginger bits, cloves, black pepper, cardamom, cinnamon bits, chili bits, anise, vanilla bits. I love when a tea has those big slices of vanilla and I’ve never seen a tea that has actual slices of pepper before. There are a ton of spices here, a lot more than the black tea itself. Upon brewing, the tea itself is a very light brown, which I was afraid of. I really love a deep chai, and this ain’t it. But it’s spicy. Just not as spicy as I would expect from actual pepper slices. So I don’t think anyone has to be afraid of this one. Sadly I wasn’t tasting much vanilla either but I like that it’s in there anyway. Maybe the other spices overpower the vanilla. And if the black tea is too light, I can always add a half teaspoon of another black tea to toughen it up.
Steep #1 // 1 1/2 teaspoons for a full mug// 10 minutes after boiling // 3 minute steep
Steep #2 // just boiled // 5 minute steep
