80

Good morning! I woke up this morning, and my house was freezing. I needed something to warm me up, so I picked this. I had almost forgotten about it actually, so i’m glad I still had this. I brewed this up in my porcelain mug. I’ve been wanting to try this piece out for awhile too. The little silken pyramids are pretty, but they do not have a string and tag. It is very to hard and painful to pick a sac out of boiling tea. I really wish they would have a string. Anyways, the aroma is that of a classic chai. My tea room is filled with cardamom and cinnamon with an underlying sweetness. The flavor is very subtle. The initial sip starts with a sharp spice but quickly shortens to a smooth and light body. This is a very light chai, and this would be perfect for someone just starting out on chai. It warmed me up and now the suns out. I liked it as a quick brew.

https://instagram.com/p/3RD0dUTGeI/?taken-by=haveteawilltravel

Flavors: Cardamom, Cinnamon, Sweet, Wood

Preparation
Boiling 3 min, 30 sec
KiwiDelight

I prefer brewing my chai with loose tea on the stove top but this is an exception.

Haveteawilltravel

As do I. This is the first tea Masala chai that I’ve tried.

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Comments

KiwiDelight

I prefer brewing my chai with loose tea on the stove top but this is an exception.

Haveteawilltravel

As do I. This is the first tea Masala chai that I’ve tried.

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Bio

Young and experienced Tea consumer. I’m continuously learning and developing knowledge about tea. If I have learned anything at all from the world of tea it is that I do not know anything about the world of tea. I enjoy good tea, and I try to acquire the best of the best. I usually brew gongfu but I’ve been known from time to time to resort back to western brewing.

I have an Instagram (haveteawilltravel), and I am proud of my photographs. I use my pictures in my reviews,and I hope that they aid in portraying the beauty of tea and teaware.

https://www.instagram.com/haveteawilltravel/?hl=en

Tea Rating System:
I rate my teas based on the category they fall into (Puer, Red, Oolong, Darjeeing, Flushes, Yancha… etc.)
This means that I will rate a Oolong based on how it stands up as a quality Oolong. I try not to compare teas, rather I work to evaluate them on their craftsmanship, harvest, processing, and qi.

I am most strict with Shou and Sheng Puerh, only because of the vast expanse of various experiences, such as; region, vintage, production, processing, etc.

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Middle of nowhere, New York

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