|"This is an interesting Masala Chai that sets itself apart from the pack. In the cup, the tea takes on a pseudo chocolaty flavor - creamier and more cocoa-like than other Masala Chai blends - and big on spice, but in less of a "spicy" way than you might expect."|
In the dried leaf form, the leaves are cut, torn and curled, and dried into nuggety Grape Nut-like size and shape. The bits of spices are visually evident, and the aroma on the nose makes them omnipresent.
As with virtually all Masala Chai blends (since the better part of the last year, at least), I prepare them by adding one teaspoon of tea per cup to a pot, then adding 8 ounces of cold water and 1/4 cup of fat free half and half per cup, and then bring this mixture to a boil. Once boiling, I simmer on low for 2 minutes, then strain through my brilliant ingenuiTEA, add a teaspoon of sugar per cup, and voila - a perfect cuppa Masala Chai! The Cochin Masala Chai bears the name of a seaport town at the south of India, famous in the spice trade. I believe the phrase "Cochin Masala Chai" must refer to the specific ingredients here - various purveyors online offer such a blend, and all list the same spice ingredients.
In the cup, the tea takes on a pseudo chocolaty flavor, big on spice, but in less of a "spicy" way than you might expect (if that makes sense). It seems creamier and more cocoa-like than other Masala Chai blends, and as such is very satisfying indeed. I always enjoy a cup of Masala Chai with milk/cream and sugar, as descibed above. It almost always enhances the tea, and in the Cochin Masala Chai case, it does very much so, adding to that creaminess and smooth, sweet taste that's inherent from the tea itself.
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