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The first time I tried chai was in the kitchen of my
parent’s house, and served by my younger sister. “You have to taste
this—” she insisted, pushing a mug across the countertop to me. She refused to elaborate on its
contents. The flavors, she said,
would speak for themselves.
The quality of water affects the taste of your tea; this is beyond dispute. The relative quantities of mineral salts, oxygen and trace elements determine the relative "liveliness" or "flatness" of a particular cup. To that simple substance we add the basic flavor of the leaf itself or an herbal substitute.
Comfort is a complex idea; it evokes childhood memories, a feeling of safely and warmth. Anyone who started drinking tea when they were young, or anyone who lives in a cold climate, knows the soothing warmth of a hot beverage.
Drinking this tea is a bit like drinking Autumn sunshine. Subtle.
Warming. Hints of tantalizing flavors around the edges. Smooth as a
golden drop of honey.