|"Relaxing to the soul and tasty on the tongue. "|
I also enjoyed Kenyan chai, often. Since I had at least three cups every day, I had ample time to decide how I truly felt about the beverage, because it doesn't fit the typical cup that I would consume. I lean towards being a purist, but Kenyan chai may very well be the least "pure" tea that I have ever consumed. The chai is made by boiling nearly equal parts of water and milk (mostly goats milk) together and then brewing traditional black tea leaves in the opaque liquid. Inside of homes, it was served after a few minutes of brewing with a bowl of sugar on the side. In the work places, the cooks would put sugar in the boiling mixture and then brew the tea.
I found that the chai without sugar was, at least, bearable, but not as desirable as the syrupy flavour of the sugar boiled chai. The cups were served piping hot and normally in stoneware metal cups- which is how I will always remember Kenyan chai. Overall, it was a welcomed sweetness in meals, between surgeries and nearly anywhere else because it was soothing to take a deep breath and a few sips and to push through the day.
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