400th tasting note! I’ve had this for a few months now so it’s about time I try it out. As many know, I’m quite picky about my chai, so it takes a rich, complex chai to truly impress me.
The dry leaf smells predominantly of fennel, ginger, and cardamom, then backed up by the warmth of the cinnamon and clove.
I tried the stove top method. I was generous and added nearly four tsp of the tea to my pot, poured in 1½ cups of water, and let it come to a boil. It took about five minutes or so. Then I added three tsp of brown sugar, stirred it for a while, and after a few minutes, added around 1 cup of soy milk. And a splash of vanilla extract. I let that simmer for another ten minutes or so.
What I’m left with is probably one of the best homemade chais I’ve ever had. I can taste the ginger. I can taste the fennel. The cardamom, the clove, the peppercorn, etc. It’s not just cinnamon milk like many of the chai blends, both in cafés/restaurants and any you can brew at home, tend to yield.
Maybe I’ll cut back on the brown sugar next time because I swear my lips are feeling a little sticky from it. Granted, I rarely use sweetener to begin with, but chai is an exception.
Surprisingly well-balanced blend and the rest of my bag will get the same treatment on the stove top. Well done, Verdant.
A chai with goji berries…I’ve never heard of that before!
verdant changes their formulation for winter/summer. it’s still tasty but not the original i fell in love with
Oh that’s right-I forgot they had summer and winter blends!
Oh yeah, I forgot they did that with this one. Mine had the goji in it, and I personally loved it. Didn’t really notice them amongst all the spice flavours!