Element Tea

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Indian Chai Review

Reviewed by liber-teas.

INDIAN CHAI

You may have noticed that I have been reviewing a lot of spiced chai teas lately.  That’s because as soon as the weather begins to suggest that autumn is here (or even on it’s way!) I dive in to the warm, spiced teas.

There is just something so unbelievably comforting about a spiced chai tea latte.  Creamy, rich, warm with spices and just a little sweet too.  It’s such a rewarding experience.

This Indian Chai from Element Tea has a very inviting aroma.  The scent of cardamom and cinnamon greets me first, and then is followed by ginger and just a hint of vanilla.

The flavor is smooth and robust.  The spices are not overpowering – the black tea has a very strong presence in this blend.  It is rich and full-flavored, and the spices seem to enhance those qualities.  The vanilla in this blend gives a hint of sweetness and touch of creaminess to the tea.

This is a pretty “even-tempered” chai tea, it is not overly spiced, but it isn’t bland by any stretch of the imagination.  It has a warm, calm presence, but at the same time it is quite invigorating.  A contradiction?  No, rather, it is just perfect for this kind of morning:  although it is cold and overcast, there is a certain calmness to the gray chill.  This chai greets that calmness with equal amounts of tranquility and introduces a sense of comforting warmth.

Element Tea describes this tea as

This is the real thing! Rich, Indian Black tea is combined with cardamom and cinnamon. This national drink of India is traditionally served with milk and sugar.

Ingredients: Premium Indian Black Tea, Cardamom, Cinnamon, Ginger, Vanilla

I enjoyed this tea as a latte, I brewed it in water, adding a bit more leaf to the water to concentrate the flavor.  Then I heated some milk and whipped it to a fluffy froth, and poured the hot, brewed tea over the milk and added a dollop of honey.  It was quite a decadent morning treat!  This tea is also quite good served without the latte – with just a little honey or sugar to bring out the more elusive tones of the spices.

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