Ingredients: Cinnamon chips, ginger Root, Fennel Seed, N/A Vanilla Flavour
What a beautiful tea, before and after steeping! It’s all fennel seeds and cinnamon aroma - like an offering at an Indian market - exotic, spicy, and warming. Brews up a cloudy light gold - that’s the powdered ginger demanding attention. The steeped scent is all ginger and cinnamon, with an undercurrent of fennel sweetness.
First sip: Wow, this tea packs a flavour punch! You wouldn’t think something with only four ingredients would create something so complex, but there it is!
Ginger predominates; not overly spicy, just a lingering heat that remains on the tongue. Cinnamon is next, adding that special twist of spicy exotic fragrance and taste. Last comes the fennel with a subtle sweet finish that beautifully balances out the ginger. The vanilla is no more than a supporting player in all of this, smoothing everything together in to a cohesive flavour profile.
This is a well rounded, full flavoured cup, dominated by spicy ginger. A perfect warming drink for the cooler days of fall and complex enough to stand alone without sweetener.
Although it does cry out to be added to molasses cookies...
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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.