Arbor Tea's Masala Chai Review

Type: Black
Origin: India
Price: Free sample (regular price - $17.50 for 5.5oz.)
Vendor: Arbor Teas
Brewing Method: Per Instructed - 1 teaspoon of leaves, 1 cup of filtered water, heated to 212°F, steeped for 3-5 minutes
Overall Score: 4.0 out of 5

Masala Chai is a black tea base (I am assuming Assam) with green cardamom, cinnamon, ginger, cloves, and black pepper. Upon opening the package I can smell the cinnamon and cloves right away. It has an overall spicy aroma between the ginger, cinnamon, cloves, and pepper. The dry blend is colorful with the yellowish ginger, brown cinnamon, and green cardamom against a black background of tea leaves. The vast amount of cloves worries me, though.

The liquor smells spicy as the cloves and cinnamon battle it out to be the most prominent scent. I can faintly smell the ginger in the background. The color is dark orange right out of the teapot and then it turns to a light brown when the milk is added.





Wow, despite my worries about the army of cloves in the blend, this chai doesn’t taste half bad. With the milk added, per recommendation of Arbor Tea’s website, it cuts the harsh spices and gives them a warming characteristic rather than a stabby one.

The cinnamon and cloves are still front and center, of course, but I can also taste the ginger in the background. The tea has a general warm, soothing feel, yet the hearty flavor still packs a punch. I could see this being a good breakfast or “wake me up” tea.

Pearl Tea’s “Chai Chai” Christy Review

Type: Rooibos
Origin: South Africa
Price: Sample (regular price - $15.50 for 3oz.)
Vendor: Pearl Teas
Brewing Method: Per Instructed - 1 teaspoon of leaves, 1 cup of filtered water, heated to 194°F-203°F, steeped for 2 - 3 minutes, added ¼ cup of milk
Overall Score: 3.2 out of 5

“Chai Chai” Christy is a blend of rooibos, ginger, cardamom, cloves, and cinnamon. I can smell the cloves and ginger immediately. I can faintly smell the rooibos, but I really have to look for that particular aroma. Overall this dry blend smells really spicy. I can see the tiny bits of the red rooibos along with pieces of ginger. The cardamom, cinnamon, and cloves seem to be ground up in this blend.

While the blend is steeping, the liquor is a yellowish-orange color. I can still smell the cloves and ginger up front. The fruity rooibos aroma hangs out in the background.





The taste is warm and slightly spicy. Once again, the cloves and ginger are the first things I notice. I can barely taste the rooibos in this blend. Most of the rooibos blends that I have come across say to steep for 5-7 minutes. This one suggested 2-3 minutes. I steeped the tea closer to 3 minutes, but I think that a longer steeping time might be a good thing for this tea because it might let the rooibos flavor have a chance to show its stuff a little more.

This blend was not that strong on its own and adding milk made it even weaker – creamier, but still very mellow. So, if you like chai, but don’t want to be knocked off your seat like some chai’s have a tendency to do, then this one might be the way to go.

Mighty Leaf’s Coco Chai Review

Type: Chai (Rooibos base)
Origin: South Africa
Price: Sample (regular price - $8.95 for 4oz.)
Vendor: Mighty Leaf
Brewing Method: Per Instructed - 1 teaspoon of leaves, 1 cup of filtered water, heated to 200°F-205°F, steeped for 5 - 7 minutes
Overall Score: 4.6 out of 5

Coco Chai is a blend of rooibos, cinnamon, ginger, cardamom, red peppercorns, and coconut. I can smell the fruity immediately followed by the sweet coconut. There is a spicy aroma in the background, but I can’t tell if it is from the ginger or the peppercorns. I can see slivers of coconut, cardamom, and whole peppercorns mixed in with the tiny red rooibos.

While steeping, the tea smells of fruity rooibos and sweet coconut. I can smell the ginger and cinnamon, as well. Those aromas put together give the tea a sweet but spicy smell. The liquor is a pretty orange or copper color.





Just like the aroma, the taste is an awesome blend of sweet and spicy. I taste the fruity rooibos first. Then the sweet coconut settles in the aftertaste. Finally, a couple of seconds later the ever so gentle amount of heat from the cinnamon and ginger creeps up in the aftertaste. The more I sip, the more of the battle between the sweet coconut and the spices becomes noticeable.

Bitterness and astringency is not an issue with this blend. The sweetness from the rooibos and coconut seem to take care of the bitterness while the spices have been kept to the right amount as to not become unpleasant in the mouth.

I would say go ahead and add some milk if you want (since that is how chai is traditional prepared). That would mellow out some of the spices and bring out the coconut even more. However, I think the flavors in this tea are exceptional on their own.

Adagio’s Rooibos Vanilla Chai Review

Type: Chai (rooibos base)
Origin: South Africa
Price: Sample (regular price – $7 for 4oz.)
Vendor: Adagio
Brewing Method: Per Instructed - 1 teaspoon of leaves, 1 cup of filtered water, heated to 170°F-180°F, steeped for 6-7 minutes
Overall Score: 4.0 out of 5

Rooibos Vanilla is rooibos blended with vanilla, cinnamon, cloves, ginger, and cardamom. The first thing I smell is the cloves, followed by the fruity scent of the rooibos. In the background I can smell the vanilla and cinnamon. The blend is really colorful with the yellow cardamom, black and brown spices, and the red flecks of rooibos.

The liquor is a dark orange color. When I smell the freshly brewed tea, the cloves jump at me first and then I smell the fruity rooibos along with the sweet vanilla.





When I taste the tea, I get the spices on my tongue right away. The rooibos floats in the background and I can taste the sweet vanilla a lot more than I thought I would. I can still taste the spicy cloves, but they provide the perfect amount of kick instead of being too overpowering (Finally!).

Between the vanilla and the rooibos the tea tastes quite sweet. It’s not bitter or astringent at all. Add milk and/or sugar if you want, but I think this blend is fine on its own.

Adagio’s Bengal Green Chai Review

Type: Chai (green base)
Origin: China
Price: Sample (regular price – $7 for 4oz.)
Vendor: Adagio
Brewing Method: Per Instructed - 1 teaspoon of leaves, 1 cup of filtered water, heated to 170°F-180°F, steeped for 1-3 minutes
Overall Score: 2.8 out of 5

Bengal Green Chai is Chinese green tea with a blend of cinnamon, cloves, ginger, and cardamom… and the cloves are already burning the back of my nose and throat. After several attempts, the only thing I manage to smell from the dry leaves is the cloves. The blend is very colorful with the green tea leaves, yellow cardamom, and brown and black cinnamon and cloves.

The liquor is a yellowish green color. The first thing I smell from the freshly brewed tea is cloves (why am I not surprised?)… and that is pretty much it… and overall spicy aroma.





I taste the cloves first and it settles on the back of my tongue and throat. I can’t taste the green tea at all. It pretty much tastes like spicy water. This tea is described as sweet, but I don’t taste that at all. The tea is not bitter, but it is astringent – the heat from the cloves dries out my mouth.

Milk may mellow out the harsh spices, but that may also mask any chance of tasting the green tea (and good luck with THAT by the way). Adagio makes some good green tea. I happen to be a fan of their Sencha and Gykuro… but I am starting to think that chai just isn’t their thing.

Adagio’s Thai Chai Review

Type: Chai (black base)
Origin: Ceylon
Price: Sample (regular price – $7 for 4oz.)
Vendor: Adagio
Brewing Method: Per Instructed - 1 teaspoon of leaves, 1 cup of filtered water, heated to 200°F-210°F, steeped for 4-5 minutes
Overall Score: 3.9 out of 5

Thai Chai is Ceylon black tea with a blend of cinnamon, ginger, cardamom, coconut, and lemongrass. I did not spot one clove in the blend… and based on my last reviews on Adagio’s chai’s, I’m really ok with that. The first thing I smell is the ginger and cinnamon. Next, is the sweet and tangy lemon grass followed by the coconut. There are other spicy aromas in the background, as well. The blend is really colorful – the tiny black tea leaves almost get hidden by the slivers of lemon grass and pieces of coconut, cardamom, and cinnamon.

The liquor is a light orange color. While the tea is brewing, I smell the cinnamon and ginger first then the sweet coconut in the background. The overall aroma has a pleasant sweet and spicy mixture – one aroma doesn’t dominate the other.

When I sip the tea, I get the spicy flavors first, but the aftertaste is the sweet coconut and lemon grass. The slightly spicy ginger dances in and out of the sweet flavors. The tea is not bitter, but a little astringent. I feared an overbearing spicy cinnamon taste, but I was pleasantly surprised.

Adagio suggests adding milk or sugar, but I think this blend is fine on its own. It is hearty and full of flavor so it may be a nice “wake me up” breakfast tea. However, milk would mellow out the harshness of the spices and make it creamy and smooth.

Adagio’s Spiced Apple Chai Review

Type: Chai (black base)
Origin: Ceylon
Price: Sample (regular price – $7 for 4oz.)
Vendor: Adagio
Brewing Method: Per Instructed - 1 teaspoon of leaves, 1 cup of filtered water, heated to 200°F-210°F, steeped for 4-5 minutes
Overall Score: 3.4 out of 5

Spiced Apple Chai is black tea with apple chunks and Adagio’s own Masala spices blend. Pungent spicy and fruity aromas hit me when I open the can. The sweet apple followed by the cinnamon and clove aromas can be identified. Big chunks of apple can be seen along with the tiny black tea leaves, cloves, and cardamom.

The liquor is a light orange color. The main thing I smell is the cloves from the freshly made tea followed by the fruity aroma of the apple. Cinnamon is close behind, but I have to fight through the cloves to find them.





I taste the spicy cloves first, but the sweet apple is right there with it. The apple flavor lingers on the tip of my tongue while the cloves settle in the back of my throat. The brew is not bitter, but the cloves attack the back of my mouth and leave it dry.

Milk and/or sugar may be able to mellow out the flavors and bring out the sweet apple flavor. I think this would be a great tea on its own if about half of the cloves were taken out of the recipe for the blend.

Adagio’s Chocolate Chai Review

Type: Chai (black base)
Origin: Ceylon
Price: Sample (regular price – $6.30 for 4oz.)
Vendor: Adagio
Brewing Method: Per Instructed - 1 teaspoon of leaves, 1 cup of filtered water, heated to 200°F-210°F, steeped for 4-5 minutes
Overall Score: 3.3 out of 5

Chocolate Chai is a blend of chocolate flavored Ceylon tea with cardamom, ginger, cloves, and cinnamon. This blend smells sweet and spicy at the same time. The cloves rush at me, but I can also smell the ginger and the sweet chocolate. The blend kind of reminds me of Halloween colors with the yellow, orange, and blacks swirling together.

The liquor is a beautiful amber color. I smell the ginger and cloves aromas easily. I also pick up on the faint sweet chocolate smell. However, I am not sure if I would have believed it to be chocolate if I didn’t already know that there was chocolate in this blend.





When I taste the tea, the ginger and cloves are front and center. They are very harsh on my tongue and the cloves are beginning to burn my throat. There is a slight bit of sweetness which I am guessing is the chocolate, but it doesn’t really taste like chocolate. The slightly bitter black tea settles in the after taste. Between the astringent black tea and the heat from the cloves it gives it a rather unpleasant mouth feel.

In adagio’s description they suggest adding milk to “make it extra rich.” I did not add milk, because it was only a suggestion, but I am assuming it would definitely mellow out some of the harsh flavors in this blend.

Adagio’s Masala Chai Review

Type: Chai (black base)
Origin: Ceylon
Price: Sample (regular price – $7 for 4oz.)
Vendor: Adagio
Brewing Method: Per Instructed - 1 teaspoon of leaves, 1 cup of filtered water, heated to 200°F-210°F, steeped for 4-5 minutes
Overall Score: 3.2 out of 5

Masala Chai is a blend of Ceylon black tea, cinnamon, cardamom, ginger, and spices. The first thing I smell is the cloves… well, that is pretty much the only thing I can smell. Even when I try to look for the other aromas, all I get are cloves burning the back of my throat and nose. The blend is mostly dark with bits of yellow cardamom throughout. The actual black tea leaves are tiny compared to all the other ingredients.

The liquor is a pretty orange color. The aroma of the tea smells like cloves more than anything, but I think the cinnamon and ginger has finally had a chance to show off their stuff. I can also faintly smell the smokiness of the black tea.





The taste, overall, is not that pleasant. I can taste the cloves then the ginger, but then I get distracted by the cloves burning my throat. In the aftertaste, I can taste the slight bitterness of the black tea on the back of my tongue. Unless you are a big time clove lover, I suggest adding milk to smooth out some of the harsh flavors.

Wow, there are WAY too many cloves in the blend compared to all the other ingredients. Cloves are very strong, especially while they are whole, and in this blend they are easily masking the aromas and flavors of the other ingredients. I really don’t like adding milk or sugar to tea, but in this case I might have to in order to drink the tea because the cloves are too much heat for my taste.

Tea-Infused Chocolate

While in Chicago last weekend, I went to the World Market. Beside the fact that I could have spent all day in there… the place is very unique with its mostly organic food, specialty cookware, rare home décor, etc.

When I found the tea section, I was a little disappointed to see nothing out of the ordinary – the usual brands of tea that can be found in big name grocery stores. However, I did find some tea-infused chocolate in which I found interesting.

Green Earl Grey Dark Chocolate

The title is self explanatory. The ingredients are 90% organic. When I finally opened the package (it was a little hard to get into) it smelled like chocolate more than anything. I couldn’t smell the tea or bergamot oil at all.

The taste was interesting. It was very rich – made me want to reach for a glass of milk. I tasted the sweet dark chocolate first then the slightly bitter green tea and was left with a mix of bergamot and dark chocolate after the piece melted.

It was like a battle of sweet and bitter and I’m not really sure who won. Since dark chocolate is both bitter and sweet and tea is both bitter and sweet… I know I made a weird combination of facial expressions while tasting the candy – kind of like “What the holy hell did I just put in my mouth?”

Nonetheless, it was rather good. After eating three little squares I have made the conclusion that although it was good, the dark chocolate ends up taking over… I think milk chocolate would have been a better match for this type of tea.

Organic Masala Chai Milk Chocolate

This chocolate bar includes milk chocolate (duh), black tea, cardamom, cinnamon, pepper, and cloves. I could smell the spices and then the milk chocolate as I opened the package. It smelled a lot like pumpkin pie.

The cinnamon was the spice I tasted the most, but the milk chocolate was front and center. The cloves were close behind. It seriously tasted like pumpkin pie in candy bar form. I really liked this one.

The milk chocolate really works with the spices of chai. It was not as rich as the Green Earl Grey Dark Chocolate bar, but it still made me want a glass of milk.

I wish I would have bought more than one bar of this kind (I only bought one of each) but each of these bars was $2.99. The only other tea-infused bar that they had at this particular store was white chocolate infused with chamomile. I am not a fan of white chocolate so I passed on that one.

You can find more information about tea-infused chocolate at The Tea Room.

Yogic Chai's Mental Clarity Masala Chai Review

Type: Chai with black tea base
Origin: India
Price: Sample (regular price - $16 for 4 oz. Also available in 1oz, 2oz, or 16oz. packages)
Vendor: Yogic Chai
Brewing Method: Per Instructed - 1 tsp of loose leaves, 1 cup of filtered water, heated to 200-212F, steeped for 2 minutes, added ¼ cup of 2% milk (or milk of your choice), and steeped for another minute.
Overall Score: 4.7 out of 5

Mental Clarity Masala Chai is a blend of Assam black tea base, green cardamom, cinnamon, cloves, ginger, ginkgo, and tulsi (Holy Basil) – all organic ingredients. The dry mixture is full of color. The black Assam leaves provide a dark background for the green cardamom, cloves, and ginkgo and the white ginger and tulsi. The aroma is very gingery, with a faint smell of cinnamon and cloves.

The ginger and cinnamon aromas were brought out even more when the blend was steeping. The liquor was a very dark brown color until the milk was added and then it became a light tan color.





The taste is very smooth and creamy. This blend has the usual “pumpkin pie” flavor of chai. The ginger is up front, followed by a small amount of heat from the cinnamon, and then the aftertaste is the smoky Assam tea with the rest of the ginger. Although this is a hearty blend, the milk makes it very smooth. If you want a sweeter drink, try adding some maple syrup to take off the bite of the ginger and cinnamon.

Being a college student, I can really use a blend like this. In fact, I have been lagging on the blog posts lately because I’ve been so buried in homework. A swift kick from the gingko, along with a nice relaxing, warm cup of tea will hopefully get me motivated enough to tackle the rest of my assignments head on!

Yogic Chai's Stress Support Masala Chai Review

Type: Chai with black tea base
Origin: India
Price: Sample (regular price - $16 for 4 oz. Also available in 1oz, 2oz, or 16oz. packages)
Vendor: Yogic Chai
Brewing Method: Per Instructed - 1 tsp of loose leaves, 1 cup of filtered water, heated to 200-212F, steeped for 2 minutes, added ¼ cup of 2% milk (or milk of your choice), and steeped for another minute.
Overall Score: 4.7 out of 5

Stress Support Masala Chai is a blend of Assam black tea, green cardamom, cinnamon, cloves, ginger, ashwagandha, and tulsi (Holy Basil) – all organic ingredients. The dry mixture is very colorful. The green and white herbs stand out against the dark Assam tea leaves. The aroma is very warming. The smell of cinnamon, cloves, and ginger hit me as soon as I opened the package and it lingered all throughout the kitchen.

The cinnamon and ginger aromas are brought out more while the blend is steeping. It has that comforting “pumpkin pie” smell to it. The color of the liquor is a very dark reddish-brown. The milk lightened the liquor just a bit to a tan color.





The taste is creamy and smooth. I taste the ginger first, the rest of the ingredients kind of blend together into a refreshing herby mix, and then finally the black tea aftertaste lingers along with the ginger after I swallow.

Even with the milk added, this blend is very hearty. The ginger has a bit of a bite to it, but adding some maple syrup will cure that.

Ashwagandha and tulsi are the stress relieving additives in this blend. Ashwagandha is said to help resist stress and to sustain vital energy while tulsi restores balance to the body. (Check out more about what Yogic Chai has to say about these ingredients)

Along with those two helpful ingredients, it is always nice to take a little time out of your day to make a cup of tea, drink the warm, smooth blend, and relax.

Chai Latte: Dark Chocolate Chimp Review

Type: Chai
Origin: Not Stated (My guess is India)
Price: Package of 6 different chai lattes for $8.25
Vendor: Coffee Masters (I could not find the set that I bought on their website)
Brewing Method: added 3 tablespoons of powdered mix to 8 oz. of water, then added about 2 oz. of 2% white milk.
Overall Score: 2.5 out of 5

While vacationing in Branson, Missouri I found a chai latte set in a small souvenir shop. These lattes are in powdered form, so it just dissolves in hot water or milk – no steeping required. Nevertheless, I thought I would try them out to see how they taste compared to “real” chai.

No, that was not a typo in the title. Dark Chocolate Chimp (all of the chai lattes in this set have some animal in the title) is a mix of spices with some dark chocolate coco powder added. The full list of ingredients include: cane sugar, non-dairy creamer (coconut oil, corn syrup solids, sodium caseinate, mono and diglycerides, dipotassium phosphate, lecithin) honey granules, dutch dark cocoa powder, black tea extract, black tea powder, natural spice blend, natural flavors. Yummy, right? Ha! There is also 135 calories per serving in this faux chai.

Both in the dry powder and while the powder was being mixed into the hot water, the chocolate aroma stood out. I could not distinguish any other spices that might possibly be found in chai (for example: cinnamon, cardamom, ginger, etc.). Of course, I’m not exactly sure what was in the “natural spice blend.”

The taste was more intense than I thought it would be. I expected it to taste watery, but it did not. It was creamy (which I’m assuming had a little help from the milk). Other than that it just tasted like hot chocolate… well, really bad hot chocolate.

I did not much care for the taste at all. It was a little bitter and, I want to say, sour. I couldn’t taste any certain spice, but my mouth felt hot after swallowing each sip so I’m sure cinnamon had to be in there somewhere.

I did not even drink half of this chai before I sat it aside. If you want “real” chai instead of this instant chai, then I would recommend Yogic Chai instead.

Tea Experiment #1: Choc-o-Chai

In my pervious review of Coconut Chai Masala from Yogic Chai, I mentioned that I thought about adding chocolate milk instead of white milk to the chai. After not finding anything in the house that satisfied my chocolate craving (for today), I finally put this chocolate milk and chai combination to the test.

In the recipe that Yogic Chai suggested, they said to add maple syrup as a sweetener. Therefore, I thought why not chocolate syrup? I used the same brewing times and parameters as was used for plain Coconut Chai Masala (see review for recipe). The only difference was that I added about a tablespoon of chocolate syrup to the milk and blended them together, then added that chocolate mixture to the chai.

After the chai had finished steeping, it still had the familiar pumpkin pie smell that I love. The aroma always makes me feel comfy and cozy inside. I could smell a little bit of the chocolate, but I had to really look for it.

It tasted amazing! The taste was like jazzed up hot chocolate. I could taste just enough of the chocolate to be satisfied and the chocolate did not mask any of the other flavors. The cinnamon and ginger were more distinguishable than the other spices, but I could get a hint of everything that was in my cup. Even though I think this could be drunk as a warm, comforting treat any time of the year, I would love to specifically serve this around the winter holidays. Just add some mini marshmallows or whipped cream and enjoy. (Idea: add whipped cream with shavings of nutmeg or chocolate on top of that and a cinnamon stick for garnish)

Ok, so it was not the healthiest thing in the world by adding chocolate syrup. However, I was still getting the calcium from the milk and all of the fantastic health benefits from the chai (read more about the benefits of chai here). I think this would be a great treat for both adults and (older) children.

The only thing I would do differently next time is use chocolate powder instead of syrup. The syrup had a tendency to settle at the bottom. Even though I added a tablespoon, only half of that got mixed into the milk. Chocolate powder will not mix completely with milk either, but I think it might do a better job than the syrup. Although, overall, I am very pleased with how it turned out (my cup was empty before I even finished writing this entry).

Coconut Masala Chai Review

Type: Chai
Origin: India
Price: Sample (regular price - $15 for 3.5 oz.)
Vendor: Yogic Chai
Brewing Method: Per Instructed - 1 tsp of loose leaves, 1 cup of filtered water, boiled at 200-212F, steeped for 2 minutes, added ¼ cup of 2% milk, and steeped for another minute.
Overall Score: 4.7 out of 5

This Coconut Masala Chai is the sweetest of the three chai teas I have tasted. Just like the previous two, the first thing that I smelled and tasted was the cinnamon. The cloves and ginger are still present in every sip, but the coconut gives the brew a wholesome sweet taste.

This is definitely a very refreshing cup. I still get that over all warm feeling, but the coconut leaves a sweet after taste, instead of dryness, in my mouth. I think adding maple syrup or any other kind of sweetener would make the brew too sweet (at least for my taste).

I was worried that the Assam black tea base would make the brew bitter, like I had experienced with the Original Masala. However, the coconut added just enough sweetness to nix any of the bitterness left by the Assam.

Just like with the previous two chai teas, I brewed the Coconut Masala Chai without milk out of my own curiosity. With this brew, I could taste the coconut a little more, at first, than I could with the cup that had the milk added. However, the spiciness of the cinnamon and the smokiness of the Assam soon covered up that sweet taste and left my mouth feeling dry. The milk definitely makes the brew creamy, smooth, silky, and, with this particular blend, refreshing.

The Assam base makes the color of the brew about as dark as the Original Masala (first picture). The white milk lightens the color to a tan or light brown (second picture). It can almost be confused with a cup of hot chocolate. Speaking of which, I think adding some chocolate syrup, chocolate milk, or even some chocolate tea to this brew (or to any of the previous chai teas that I have reviewed) would make it heavenly. Ok, it may not be as healthy, but this amazing mixture of spices would undeniably add the right amount of kick to an awesome treat.

Before brewing the Assam leaves, along with the cinnamon, cloves, and ginger spices, are full of color (third picture). The white strings of coconut can easily be seen within the dark Assam background. After brewing the Assam leaves have opened up nicely (fourth picture). The smell of coconut seems to rise above the cinnamon when observing the wet leaves.

My exploration of chai tea is over… for now. However, this experience has been a huge step for me. I have heard of chai teas, but have never had the guts to taste them, until now. Also, I have always retreated back to my faithful green teas after trying a new type of tea. But this time, I have reached the bottom of my cup of the Coconut Chai Masala and I can’t wait to get this blog posted so I can go make some more! :)

Original Masala Review

Type: Chai
Origin: India
Price: Sample (regular price - $15 for 3.5 oz.)
Vendor: Yogic Chai
Brewing Method: Per Instructed - 1 tsp of loose leaves, 1 cup of filtered water, boiled at 200-212F, steeped for 2 minutes, added ¼ cup of 2% milk, and steeped for another minute.
Overall Score: 4.6 out of 5

The Original Masala tea smelled and tasted very similar to the Kuki Chai Masala tea. I am first hit with the sweet and spicy cinnamon smell. Also, I taste the cinnamon first and then the ginger and cloves start to creep up, leaving their essence on my tongue. The difference with the Original Masala is the Assam black tea base adds a bit of a smoky flavor in the background.

Again, this chai gives me that warm, cozy feeling. I am brought back to the pumpkin pie reference, as I mentioned with the Kuki Chai Masala, with the smell and taste of the spices. However, the smokiness of the Assam creates a bold twist. I did find this brew a little bitterer and having more astringency than the Kuki Chai Masala. This was obvious, though, because black tea tends have a bit more of a bite than green tea. It has been suggested by the instructions from Yogic Chai to add maple syrup as a sweetener. I do not mind a slight bitter taste like the one in this cup so I did not add the syrup (and I did not add any syrup to the Kuki Chai Masala, either).

I brewed this chai without milk to experience the taste of the tea itself. The milk made this tea significantly milder. When I drank the brew without milk, the cinnamon, along with the bitterness of the black tea, made my mouth feel hot, spicy, and dry. As mentioned before with the Kuki Chai Masala, the milk added a creamy, smooth texture. The brew without milk was too watery and too strong for my taste.

The color of this brew, compared to the Kuki Chai Masala, is darker. While it was brewing, the color was a deep red. However, by the time it was done steeping, it had turned brown in color (first picture). When the milk was added, it toned down the color just a bit making the brew a tan or light brown color (second picture).

Before brewing the Assam leaves, along with the other spices, are clearly unique and identifiable (third picture). In both the Kuki Chai Masala and this Original Masala, I loved the different colors of the ingredients. The Original Masala blend has the black Assam leaves with the bright green cardamom, the red cinnamon, and the white cloves and ginger. After brewing the Assam leaves have opened up nicely (fourth picture). The smell of ginger seems to be present more than the cinnamon, while observing the wet leaves.

The reason this tea received a slightly lower score is based on my personal preference of the type of tea. I like green tea more than black tea. I really thought the green Kukicha in the Kuki Chai Masala brought the flavors of the spices together better than the Original Masala. I enjoy more grassy flavors of tea, like the Kuki Chai Masala, and not so much of smoky flavors, like the Original Masala. Don’t get me wrong, though, I am not saying that I don’t like this tea. However, if I had to choose only one, Kuki Chai Masala still holds first place.

Kuki Chai Masala Review

Type: Chai
Origin: India
Price: Sample (regular price - $15 for 3.5 oz.)
Vendor: Yogic Chai
Brewing Method: Per Instructed - 1 tsp of loose leaves, 1 cup of filtered water, boiled at 200-212F, steeped for 2 minutes, added ¼ cup of 2% milk, and steeped for another minute.
Overall Score: 4.8 out of 5

After sipping this tea, I wanted to curl up on the couch with my favorite blanket and watch a fire dance in the fire place. The mix of cinnamon, cloves, and ginger made me feel all warm and cozy inside (which was very pleasant considering it is about 20 degrees outside at the moment). My first thought when taking a drink of this chai tea was that it was like pumpkin pie in a glass. With the milk added, it gave the brew a very smooth, creamy taste. It was kind of like when you add whipped cream to the top of a big slice of pumpkin pie.

One really good thing about this tea is that none of the spices are over powering. With mild Kukicha as the base, it doesn’t mask the other flavors and lets the spices do their thing. At first, I could smell the cinnamon, and then after a few sips the ginger left a pleasant after taste. Finally, the cloves help bring all of the flavors together for that warm “Thanksgiving” type feeling.

I brewed the tea without milk just to see what the milk actually brought to the tea. I found out that not adding the milk to this tea is like brewing hot chocolate with water instead of milk. The tea brewed with only water is just as good, with some of the same warm flavors. However, the milk makes it smooth and creamy. Brewing this without milk makes the brew taste watery.

The color is a nice orange-red (first picture) before the milk is added (second picture). This tea can be enjoyed any time of the year, but the color, along with the taste, reminds me so much of fall.

Before brewing the loose leaves are more twigs than leaves (third picture). You can actually see the pieces of cinnamon, cloves, ginger, and green cardamom that make up this chai tea. After brewing, the Kukicha leaves have opened up nicely and the smell of the spices seem to fill the whole kitchen (fourth picture).

Over all I really enjoyed this tea. I really loved that it is 100% organic. This was my first taste of chai, and I’m sure it will not be my last.