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“The Virginia weather has already begun its maddening oscillations between crisply chilly and damply warm. This typically begins some time during mid-September. I find myself waking up to a...” Read full tasting note
“Had another one of our chai outings with my coworkers today. This chai is so different than any other chai I’ve had. It’s really sweet. Makes me wonder how much sweetener they add, but it’s...” Read full tasting note
“I am sampling this Masala Chai thanks to the benevolence of LORI. I agree with her note that this is a smooth Chai with no one spice predominating. I think it is very well crafted and spicy. If...” Read full tasting note
“This is still one strong chai. I still have yet to make a chai w/the traditional water/milk/boiling technique. And this is one blend that would be perfect for that. No one flavor predominates...” Read full tasting note
Origin: Black tea from Yunnan, China. Spices from United States.
Flavor Profile: Broad flavors of cardamom, black pepper, cinnamon, ginger, clove, and other ancient secret spices… Our chai is rich and balanced. Subtly sweet- even without the addition of milk and sugar. When prepared traditionally (simmered in milk with sugar) our masala chai is full-flavored, spicy, sweet, creamy, and deep.
Tea Story: Samovar’s Masala Chai has people from all over the Bay Area coming for that cozy, creamy, and dreamy experience. Our secret masala chai recipe was created from a combination of several collected family recipes from across India.We use only organic whole spices and organic, fair trade whole-leaf black tea. The resulting drink is a perfect and flavorful balance of spice and tea… and totally addictive.
Masala is Hindi for “spice” and Chai means “tea”- so Masala Chai simply means “Spiced Tea.”
And now, wherever you are you can take our chai with you.
Samovarian Poetry: Spicy, creamy, and everything nice. Who doesn’t love chai? Cardamom, ginger, cinnamon, black pepper, cloves…just add whole milk or rice milk and some raw cane sugar!
Food Pairing: Pair Samovar’s Masala Chai with Indian food of course! Here at the tea lounge, we’ll drink it while nibbling on turmeric flavored cookies and cakes or savoring tofu curry over basmati rice. Sip on our chai while enjoying a chocolate pastry so the chocolate goodness can mingle with the vibrant spices and sweet creaminess in your mouth. Yum.
Samovar's is dedicated to preserving the simplicity and integrity of the tea traditions and inspiring people to practice peace through drinking tea.
I made this Chai as instructed in the box with minor exceptions. I used 8th Continent Soy Milk(1cup) instead of whole milk. As for the Black Tea I used Lupicia Palekaiko (1.5tbsp )only because I have a lot of it. For sweetener I used Williams-Sonoma Granulated Honey (2tbsp)
It came out absolutely perfect. What a treat for today and there was enough left over to refrigerate and serve as iced Chai tomorrow. Like many people have said the flavor is so well balanced, not one flavor overpowers another. It has the correct amount of spice and drinks so smooth. It was almost as perfect as the cup I tasted two weeks ago in Samovar Tea Lounge in SF during Macworld. Granted this takes a little time to prepare but it is so worth it. It almost makes me wish I had some snow to go with it.
(According to Samovar)
How to Brew Our Chai
Bring 1-2 cups of water with 1 or more tablespoons of raw sugar to a rolling boil.
Then add 2 tablespoon of chai blend and 1 tablespoon of your favorite full-bodied black tea. Boil for an additional 3 minutes. Add 1 cup of whole milk, bring to boil again, and then remove from heat and let mixture sit 5 minutes. Pour through a fine mesh strainer or cheesecloth and enjoy!
http://flic.kr/p/btXSV2
http://flic.kr/p/btXHCT
http://www.williams-sonoma.com/products/granulated-honey/
http://steepster.com/teas/lupicia/7185-palekaiko
#Aloha
A delicious blend of black peppers, cardamon, and cinnamon is found in this Chai. I don’t often use cream/milk in my teas, so this tea is quite pleasant just by itself. I bought a larger quantity of it as it was on sale when I did, and I’m glad I did! Delicious. :)
So. I really really wanted to be blown out of the water by this tea. I read all of the reviews on it and wanted to prepare on the stove top. I was a little disappointed with it. I wanted it to be spicier, a little more kick. I had half hot off the stove and the other half chilled over ice. I felt like it was missing something. I still have 2 teaspoons left that I am going to make by the cup instead of stove top.
I decided that I wanted to switch it up a bit. I reused the 2 tablespoons of the chai, but added 1 tablespoon of Teavana’s Rooibos Chai and 5 cardamon pods. I did steep it longer, for almost 15 minutes by itself and 5 minutes with milk. Wow, that hit the spot. I might be buying more, but I have not tried Adagio’s chai yet. I still have the sample packet on the table. We will see….:)
Brewed this in the Breville at boiling for 3.5 min and just added a splash of half n half with creamer.. it came out to the perfect sweetness. I’m not into boiling with the brown sugar and whole milk.. I can better taste all the flavors instead of overpowering sugar.
A very nice chai blend, however their brewing instructions resulted in something a little strong for me. Instead of the long cooking process that they outlined, I brew it using a shorter method which ends up tasting lighter.
2 teaspoons and steep for 2 minutes with 16oz of water at ~175 and sweetener already added. Add cream/half and half/milk (whatever you choose), steep for another 2 minutes with the dairy.
The end result is a good balance between sweet, milky, and spicy. All depends on how much dairy and sugar you add, of course.
Fantastic tea, one of the best blacks teas I’ve ever had. Sweet, spicy, and creamy. Great for a desert tea or partnered with something spicy or Indian. Complex, buy in bulk because it goes quick. Not easy to get perfect, and if you get it wrong, it can be pretty bad. Use 2 cups of water and bring to a boil. Add 2 or 3 tablespoons of sugar along with 2 tablespoons of the chai. Add 1 tablespoon of another black tea (something woodsy) and let steep for 3 minutes. Add 1 cup of milk and let boil again. When boiling remove from heat and let sit for 7 minutes. Please use whole milk, it really lets the flavors out. This tea isn’t for health, it’s a real treat. Buy this!
Wow, what a chai! I didn’t even brew this properly, and it’s delicious. I can’t wait until I have the time (and patience) to actually use the stove-top and prepare this as intended. The spices really kick. Yum!
Added almond milk this time—I’m in heaven! This way the cloves, cinnamon, and black pepper don’t… actually burn. Hahaha!
Okay, I’ve had one other chai stove-top and was disappointed because it came out so bitter and you couldn’t taste the spices. So, I was a little worried about this one. No such disappointment. It’s still spicy as ever! I used 3 tbsp sugar, 3 tbsp chai, 2 cups water, and 2 cups milk. Pretty much followed Samovar’s current instructions to a T. I’ve seen a lot of people adding a black tea to it, and I might to mellow down the spice. :)
Despite Samovar’s tendency toward inconsistent brewing recommendations, this is one of the better Chai teas I’ve tried. These days, it’s what I reach for when I’m craving the Masala Chai flavor profile.
