Wow…very nice. I have been wanting to try this after I tasted the Laoshan black tea. I opened the package and the spices hit me. I could not smell the tea at all. I was a little worried that it would be just that…SPICE! I gave the packet to a coworker and they said that they could smell it from across the room…it was so strong.
I used about 2 teaspoon in my wabi sabi pot from Samovar. Brewed it for 5 mins and poured. Nice amber color.The chocolate aroma of the Laoshan black was there. It smelled amazing, the spices backed the chocolate flavor of the tea perfectly. I put 2 teaspoons of raw sugar and a drop of cream. It was balanced..really did not need a thing.
This time last year I was trying almost everyones chai. I bought Adagio, Samovar,Yogi,Tazo, Rishi.This to me is the best one. Its because of the Laoshan Black. That tea already has so much dept that it would have to make an amazing chai. I’m so happy I purchased 2 oz of this. I will have to pickup more and do it “old school” on the stove top.
I kind of regret putting the cream, it did not need it……
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I am glad to get some feedback on the Chai- Thanks! The chocolate of the Laoshan Black is just asking for some chai spices. Despite my being in the tea business, most of my family is still a bit skeptical of tea. I always sneak this one to family get-togethers knowing that everyone will be happy. I like to brew this with almond milk, since the tea itself has the malty and nutty tones. Honey is a nice touch as well. I recruited all the coffee-elite baristas in Minneapolis that I could find to get criticism on the development of the Chai. It is quickly becoming a favorite.
I have not tried almond milk yet..but I will next time. After I did do a stove test with this. I used 2 tablespoons of this with 4 cups of filtered water and a half cup of milk. It turned out wonderful. I chilled it and it tasted like gingerbread with chocolate.
I am glad to get some feedback on the Chai- Thanks! The chocolate of the Laoshan Black is just asking for some chai spices. Despite my being in the tea business, most of my family is still a bit skeptical of tea. I always sneak this one to family get-togethers knowing that everyone will be happy. I like to brew this with almond milk, since the tea itself has the malty and nutty tones. Honey is a nice touch as well. I recruited all the coffee-elite baristas in Minneapolis that I could find to get criticism on the development of the Chai. It is quickly becoming a favorite.
I have not tried almond milk yet..but I will next time. After I did do a stove test with this. I used 2 tablespoons of this with 4 cups of filtered water and a half cup of milk. It turned out wonderful. I chilled it and it tasted like gingerbread with chocolate.