“I am tasting this tea thanks to Kashyap – thank you very much! I am drinking this non-latte, with just a little turbinado sugar to accent the spice. So, I am sure most of you know by now, I love...” Read full tasting note
“Today is Columbus, Ohio’s bicentennial birthday and earlier this year I felt it was appropriate to make a chai to celebrate that. There are so many ideas of what chai should be, traditionally and...” Read full tasting note
Ohio Thunder Chai
Ceylon Black Tea ~ Orange Pekoe with Masala Spices
Dry:
Cinnamon, clove , soft pepper and cardamom accents, hints of spiced pear and ginger.
Wet:
Clove, pepper, soft fruit and tannins, with undertone of cinnamon.
Leaf:
Extremely large, fully oxidized leaves, olive-green cardamom pods, whole dark cloves, bright-nearly white ginger shards, black peppercorns, and cardamom pieces. The green and white is vibrant and dances against the darkness of the tea and the more subdued spices. Visually striking and appealing.
Cup:
Smooth balance of crisp tea flavors, palate lingering and warming spices, and cleansing tannins. Light spicy finish with a hint of fruitiness.
Directions:
Steep 1 Tbsp of tea (3g) per 8oz. in 210 degree water for 3-4 minutes. Great to drink on its own and offers 2-3 extractions. Very difficult to over-extract. For a more traditional take, add 1/3 milk, soy, or almond per measure of tea and add ½tsp per 8oz. of raw sugar or 1tsp of honey.
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