This is the agave version (B&B also do honey and maple varieties). I made this one in a pan on the hob, as per the recommendation, using 2 tsp of leaf, heated in milk until just about boiling. It strikes me as sweet, as chai goes, and what I like about it is that some of the more unusual flavours stand out more than the more usual suspects. For example, I can taste the anise most prominently, followed by corriander and fennel. For this reason, it doesn’t strike me as a particularly spicy chai – it’s more gentle/fragrant, but I’m actually enjoying that since I feel like I’m tasting things I wouldn’t usually notice much in other chai blends. The usual things are there – ginger, cinnamon, clove, cardamon, pepper – but they’re pretty muted and remain mostly in the background.

The base tea is assam, and that’s deliciously malty (as you might expect). It works well with the sweeter overall profile, and with the agave particularly. While the blend as a whole tastes sweet, it doesn’t come across as sweetened or artificial. It strikes a nice balance.

I think, in future, I’d probably experiment with a bit more leaf, or perhaps 50:50 milk and water because I’d like the overall flavour to be a little stronger. Having said that, I really enjoyed the flavour I got here, so that’s not a criticism. I’d just like to taste more of it! I’ll return to this one with interest, particularly as the colder weather returns.

On an unrelated note, today was my first day in my new job, and I think it’s going to be okay. Obviously it’s all a bit weird and confusing at the moment, but I think it has the potential to be really nice. I have a cold at the moment, though, that I helpfully developed over the weekend, so I’m feeling pretty tired and just blah in general. For that reason, I’m going to pause my challenge for a few days while I recover, and while I get to grips with my new working arrangements. I’ll be back in a few days, though!

Boiling 7 min, 0 sec 2 tsp 10 OZ / 300 ML

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Hi :) I’m Sarah, and I live in Norfolk in the UK. My tea obsession began when a friend introduced me to Teapigs a good few years ago now. Since then, I’ve been insatiable. Steepster introduced me to a world of tea I never knew existed, and my goal is now to TRY ALL THE TEAS. Or most of them, anyway.

I still have a deep rooted (and probably life-long) preference for black tea. My all-time favourite is Assam, but Ceylon and Darjeeling also occupy a place in my heart. Flavoured black tea can be a beautiful thing, and I like a good chai latte in the winter.

I also drink a lot of rooibos/honeybush tea, particularly on an evening. Sometimes they’re the best dessert replacements, too. White teas are a staple in summer — their lightness and delicate nature is something I can always appreciate on a hot day.

I’m still warming up to green teas and oolongs. I don’t think they’ll ever be my favourites, with a few rare exceptions, but I don’t hate them anymore. My experience of these teas is still very much a work-in-progress. I’m also beginning to explore pu’erh, both ripened and raw. That’s my latest challenge!

I’m still searching for the perfect fruit tea. One without hibiscus. That actually tastes of fruit.

You’ve probably had enough of me now, so I’m going to shut up. Needless to say, though, I really love tea. Long may the journey continue!

My rating system:

91-100: The Holy Grail. Flawless teas I will never forget.

81-90: Outstanding. Pretty much perfection, and happiness in a cup.

71-80: Amazing. A tea to savour, and one I’ll keep coming back to.

61-70: Very good. The majority of things are as they should be. A pleasing cup.

51-60: Good. Not outstanding, but has merit.

41-50: Average. It’s not horrible, but I’ve definitely had better. There’s probably still something about it I’m not keen on.

31-40: Almost enjoyable, but something about it is not for me.

11-30: Pretty bad. It probably makes me screw my face up when I take a sip, but it’s not completely undrinkable.

0-10: Ugh. No. Never again. To me, undrinkable.


Norfolk, UK

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