I bought some Chi Tea because some co-workers were saying how good it is, that it tastes like pumpkin pie. The Chi Tea I bought was Black Chi Tea by Twining - tea bags. What is the best Chi Tea to buy? Is there one that tastes like pumpkin pie?
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I bought some Chi Tea because some co-workers were saying how good it is, that it tastes like pumpkin pie. The Chi Tea I bought was Black Chi Tea by Twining - tea bags. What is the best Chi Tea to buy? Is there one that tastes like pumpkin pie?
The one you get at Starbuck's: Spiced Chai Tea Latte :D
Oregon Chai: comes in an aseptic box, you mix it half-n-half with hot milk (soy, almond, cow, whatever). That's my favorite. Can't say that it tastes like pumpkin pie... but it's darn good! http://www.oregonchai.com/
If you are working with dry tea (bags) be sure to add a ridiculous amount of sweetening, brew it double strength, and serve with 1/2 milk to the cup.
I like spicy chai over sweet chai. (it definitely needs sugar though - the spices won't come out much without sugar) My favorite is a bulk organic brand. I'd have to go to the store to see exactly what it is, but it is ground very, very fine.
Which is Tazo Chai and steamed milk (at least at my Starbucks). Starbucks uses the pre-brewed (liquid) Tazo Chai mix, and you can find that in some grocery stores now. I just buy it in the individual packets (it's much cheaper that way).Quote:
Originally Posted by limewave
Won't say I've quite managed to get it to "Pumpkin pie", but I don't typically put milk in mine either.
I usually make chai about 50% milk or so - I add honey & cinammon and cardamon on top of whatever is already in the tea bag. and I let it steep a long time. I'm using yogi tea's chai black currently.
This is my favorite chai: http://nottinghall.com/pumpkinspice.htm
It just so happens to be pumpkin spice:)
Brew strong, and add lots of milk and sweetener.
I guess this isn't a 'low cal' drink with all the sweetener and milk. I'm going back to Meijers, they had Tazo and Oregon - the concentrate was more $$$ than the bags. I have never tried Soy Milk or Almond Milk. I've heard that soy milk tastes chaulky.
I use the "fresh" Silk brand soy milk - in the refrigerated section, not the shelf-stable kind, and I've never found it to be chalky at all. I usually use the Light variety, but just bought the bone health variety for well, variety! :)Quote:
Originally Posted by surgtech1956
I use the soy milk with the bags of Tazo Spiced Chai - I only sweeten on special occasions.
Stash makes some spicy, flavourful..and non-sugared Chai teas.
http://www.stashtea.com/teas/chai+teas.aspx
I also like a pronounced spicy Chai tea.
I've been drinking tea (orange pekoe, Twinings Earl Grey, etc. and other black teas) without sugar, with some milk, for the past 3 decades. I average about 3-4 c. of tea at home in this way.
I genuinely appreciate real Chai tea without the sugar, without honey. No need when cinnamon, cardamon, etc. are pronounced.
I"m just saying...
http://www.wsu.edu/~brians/errors/chai.html
Steep your Chai bags per usual. But if you like "Coffeehouse Style Chai" try adding some honey and warm milk to the mix. That is all you need really. Or support your local coffeehouse and get your Chai there. :D Baristas need love too. Well, at least general like and occasional patronage. Good luck.
Simply put, Chai tea is flavored tea.
here is a thread where alpinerrabbit and I wrote our recipe for our chai. chai thread
I've been tweaking my recipe for some time. It's definitely much cheaper to make your own. I've gotten bit lazy so I make my mix in bulk now. Each tablespoon of the mix makes about 750ml (3 cups) of tea. Cost is around $2.00 per gallon for the tea maybe?? And my tea is pretty strong so I mix 1/4 to 1/3 tea to 3/4 to 2/3 non-fat milk. Lots of honey. yummm...
I have my standard spicy chai and my second one is vanilla flavored. Still working out on orange spice chai. It came out like orange pekoe tea (not good).
I have four other flavors I'm thinking about. Pumpkin wasn't one of them. pumpkin spice sounds yummy.
Will you sell them to friendly TE'ers?Quote:
Originally Posted by smilingcat
You betcha'ya!!... Now where have I heard that phrase.Quote:
Originally Posted by Pedal Wench
Actually, being in California, I need to be working out of a commercial kitchen. I had one several years ago... but not right now... You also need ServSafe certification from NSF but my certification expired last year I think. It's good for 5 years everywhere except in California where its only good for three years... I also had insurance with huge umbrella coverage but thats no more either...
I still have my labels, pkging... hmm.. have a website but nothing there anymore...
Maybe I need to re-open my cookie biz and completely get out of my engineering work. I love the design work but hated the male engineers who always had to be right and everyone else was wrong. Some of it rubbed off on me. :(