This round, full-flavored black tea from Nepal offers an excellent start to the day; with roasty aromas of cacao and chicory, and bold flavor—but no astringency—it’s a pleasant way to open one’s eyes.
Sip it plain, or try a technique recommended by the producer: simmer the small leaves on the stovetop, with equal parts water and milk, for at least ten minutes. The resulting brew is reminiscent of warm chocolate milk, with the depth and balance of the underlying tea still shining through. Even without adding a sweetener, this Himalayan chocolate chai is rich and velvety smooth.
Tasting Notes: raspberry, chicory, chocolate
Harvest Season: Spring 2020