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Forewarning – I generally don’t care for chai. I don’t like much ginger in tea, I am not a fan of much clove or really heavy cinnamon use, I don’t love black pepper in tea, I try not to add milk or sugar because I have plenty of sugar elsewhere in my diet. So take this tasting note with a grain of salt if you love chai.

I had it first for breakfast, served with an omelet and buttered English muffin. The omelet was made with a fresh olive egger egg with a lovely green shell, cherry tomatoes from our garden that I dried last summer, and chives and German thyme that I picked this morning.
With all that going on, the tea had to compete.

It wasn’t horrible. I didn’t hate it. The chocolate seemed almost chemical-y at first but I decided it might the ginger adulterating it. It was fine and I drank a small pot of it with no problem.

This afternoon I thought I would give it a fair shake and prepare it a little more how chai is intended to be served. I steeped it western style and then added milk and sugar. The chocolate aroma now seemed much more natural and more prominent. It smelled a bit like a chocolate eclair. But it was still a type of tea I don’t love and adding milk and sugar did not turn it into the cozy comforting cup I was hoping it would.

I am rehoming this to my neighbor who I think will like it very much indeed.