The aroma of this tea is intoxicating. The smell of the chocolate & the spices is just so delicious.
As for the flavor: it’s amazing. This is not a particularly spicy chai – that wasn’t what I was going for here. I wanted some spice – I wanted a warm medley of spices that play well with the flavors of chocolate & brown sugar. What I wanted was to capture the flavor of cookie dough – while still offering hints of something chai-like.
Here it is: a blend of black teas (A blend of two Assam teas, two different Yunnan grown teas & a Laoshan tea in this blend) combined with a combination of chai spices (cinnamon, ginger, cardamom, cloves, allspice, nutmeg & black pepper), cacao shells & nibs, vegan chocolate chips & vanilla beans – along with our cookie dough recipe of essences to create a unique cuppa that you’ve gotta try! It’s vegan, gluten-free, allergen-free & all natural!
ingredients: black teas, mini chocolate chips (cane sugar, unsweetened chocolate, cocoa butter)
organic ingredients: black teas, cacao shells, cacao nibs, cinnamon, ginger, allspice, cloves, cardamom, black pepper, nutmeg, vanilla bean & natural flavors
to brew: SHAKE the pouch. This tea has a lot of ingredients & it’s important to make sure they’re well incorporated. If you have a tin to store this tea in, I would highly recommend it so that you can shake & stir the ingredients before you measure them to make sure everything is well incorporated.
Use 3 ½ grams of tea to 12oz of near boiling water (205°F) & steep for 3 minutes. Strain & allow to cool for at least 10 minutes. Enjoy!
As with all chai blends, I recommend adding some sugar – it accentuates the spices beautifully. (You know, sugar & spice makes everything nice!) You don’t need a lot to accomplish the flavor enhancement benefits of sugar, I use less than a half teaspoon per cup – but it’s just enough to bring out those spices in a really nice way. If you really want to go for it with this tea, use brown sugar when you sweeten it – it makes those cookie dough flavors pop!