Went for this one out of my Whispering Pines box this morning. Feeling like I need a comforting tea. Morning just came too early… and I’m a morning person. But I could have easily slept another two hours, were it not for the 11-month-old climbing all over me.
Anyway, I’m so glad to get to try this one, because someone FINALLY did it: made a chai with a Yunnan Dian Hong, instead of Assam or Ceylon like you see most chais made with. (If there’s another company that’s done it before now, I haven’t found them.) This must be a new tea, because I had to add it to Steepster’s database. First review, what what?? XD #isadork
The loose leaf smells great! The first thing I smell is the cardamom, then the cloves, and then the cinnamon. Can’t quite smell the Dian Hong over those very strong spices, but hey, I like my spices to have some staying power.
Anyway, I made this the way I’ve been brewing chai nowadays, a little closer to the traditional way, but still pretty American—two parts water and one part milk. Basically, I steeped it for a while in less water than normal so it would be nice and strong, then filled the cup the rest of the way with milk. I will eventually try this the fully traditional way, but the husband currently has all our stock of paper tea bags, and he’s three hundred miles away. Might have to break down and use one of our tea balls. I digress.
Oh, man. This is soooo good. I might even venture to prematurely propose that this might be my new favorite chai. I don’t like chais with anise, and this one has none. It’s made with my favorite type of black tea. It ‘s spicy and rich and robust and not astringent. I kind of hope the cardamom mellows out a little with age, ’cause right now, it’s kind of taking over, but we’ll see. I’m still thoroughly enjoying it. Kudos, Brendan!
Edit: So, on a whim, I tried resteeping. I didn’t have high hopes, because resteeping chai hardly ever works, right?
Well, this one works! :D
:D so glad you enjoy this one as much as I do!