There is something about Chai that means it feels wrong to drink it other than when it’s cold outside. I guess for me, it’s the tea equivalent of hot chocolate; all those wonderful spices and a deep, malty black tea (Assam as a base is my favourite for chai) means that it’s a comforting tea to drink on a stormy autumn night. Of course, you have to dunk dark chocolate digestives into such a strong tea. Anything else is just treasonous.
Anyway, over the next few weeks, I will be showcasing Chais from a range of different brands- some you’ll know and some you won’t. Hopefully you’ll find the perfect Chai for you! This week, I’m looking at Twinings’ Chai teabags.
The Chai recipe used here is a no-nonsense, does-what-it-says-on-the-tin Chai; a blend of black teas makes an excellent base for the spicy top notes. There’s nothing fancy or untoward going on with this blend: it’s a traditional mixture of sweet cinnamon (my favourite spice!), tangy ginger and a handful of wonderfully spicy cloves. The flavour is glorious, a riot of unfussy spices that warms the palate and feels a bit (dare I say it?) Christmassy.
As usual, this is a good, solid offering from one of Britain’s favourite tea-houses.