I really love spicy chai teas, so when I come across a chai that I’ve not tasted before, I’m eager to try it. And what’s not to love? Cinnamon, cardamom, and ginger (three of the most common ingredients in chai teas) not only tantalize my taste buds but warm my very soul.
Though there are many chai teas out there, each one has its own unique flavor. That being said, most chai teas do have a few things in common – a few basic spices. Most chai tea have cinnamon, cardamom and ginger (and, usually, but not in the case of this Golden Chai from Numi: cloves). After starting with these ingredients, the other ingredients can be quite varied, from the type of tea leaves used (or in the case of herbal chai teas, not used) to any additional spices and/or flavors added to the mix.
Numi uses a rich, robust Assam tea as their base for this chai, which provides a malty profile and a complex depth of flavor. They chose a rather simplistic approach to the spices they utilized in this chai, going with only the basics: cinnamon, cardamom and ginger. To this basic list of spices they have also included Turkish anise. It is the addition of the anise that gives this tea it’s rather unique flavor, and makes this tea stand out among other chai teas, despite the somewhat limited ingredient list. The anise gives the flavor a delicate sweetness and a delightful charm to the cup. The anise here does not possess the typical sharpness that often accompanies it, just a lightly sweet, licorice-y quality that captivates the inner child in me.
Numi describes this tea as
Throughout India, chai stalls are a meeting place for provocative tea and conversation. From its homeland in China, cha has journeyed as chai, thé, and tea, recreating itself in every land. Numi’s golden brewed, organic Chai fuses rich cultures in a complex and hearty Assam black tea. Indian cinnamon and mild green cardamom evoke a warm balance with the vitality of Chinese ginger. The peaked, sweet aroma of Turkish anise exhilarates memories. Reminisce in aged tradition with an inspiring cup of Golden Chai.
With most chai teas, I prefer to go latte, and add a splash of half and half, sometimes whipping it into a froth to add to the creamy texture of the cup. This is especially true of chai teas that have Assam in their blend. However, I find that adding milk or cream to this particular chai overwhelms the anise that I find so enchanting in this blend, so I prefer to add just a little honey or agave nectar. The sweetener accents the warmth of the combination of spices, as well as brings out some of the sweeter attributes of the Turkish anise.
This is another really excellent tea from Numi!