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Courtney drank Assam Masala Chai by Vahdam Teas

1388 tasting notes

Last night I had this straight and it packs a punch of spiciness. There’s both heat and sweetness from the pepper with hints of cardamom and clove coming through. To brew straight, I went right in the middle of the steeping parametres at ~95° C for 4 minutes.

This morning I made this on the stove with almond milk. The spices are more subdued, as is expected, but they meld together well with very little sweetness. I really enjoy this chai.

Preparation

205 °F / 96 °C 4 min, 0 sec 3 g 14 OZ / 414 ML

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Bio

I love black tea and this is usually what’s in my mug. I’m also happy to enjoy a cup of green or red rooibos, herbals, oolongs (unroasted/green and red preferable to roasted), whites, and subtly flavoured greens.

Likes:
Raspberry, strawberry, peach, rhubarb, passionfruit, blackcurrant, redcurrant, fig, and most fruits in general, maple, creaminess, hay, biscuit, lavender, and cacao/dark chocolate.

I enjoy bergamot when paired with flavours that mellow it (Camellia Sinensis Earl Grey Cream is one of my favourites).

Dislikes:
Any smokiness at all, stevia, too much blackberry leaf, rose, jasmine, ginger (except in chai), cinnamon-heavy teas, anything cloying or fake/candy-like.

I’m vegan with an allergy to potatoes, so I avoid any animal products in tea, along with sprinkles as these often have potato starch (I usually just pick them out of blends).

she/her/hers

Last updated January 2023.

Location

Canada

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