1 tsp (3 g)
8–10 oz water
195–212°F
2–4 minutes
For iced tea: Double the amount of tea leaves.
Gaiwan Preparation
10 g tea
6 oz water
212°F
Rinse the leaves briefly with hot water and discard the rinse. For the first infusion, steep for 10–20 seconds and strain completely. Re-steep the same leaves several times, adding approximately 5–10 seconds to each subsequent infusion.
Sweet Pu’erh Chai may be enjoyed through multiple steepings, with the earthy pu’erh and warming chai spices developing and changing in character with each infusion.
Traditional-Style Chai Preparation
For one cup, combine 1–2 tsp (3–6 g) Sweet Pu’erh Chai with ½ cup water in a small saucepan. Bring to a gentle boil, reduce the heat, and simmer for 3–5 minutes.
Add ½ cup milk of your choice and return to a gentle simmer for another 2–3 minutes, stirring occasionally. Strain into your cup and enjoy.
The dehydrated real maple syrup in the blend provides a touch of sweetness, so taste before adding additional sweetener. For a richer, sweeter chai, finish with a drizzle of real maple syrup.
Reviews
Today called for me to grab a nice blanket, a good book and this cozy tea. The first sip greeted me with the earthy character of the pu'erh, but it didn't take long for the sweeter notes to emerge. The caramel, maple, cinnamon, ginger, and cloves came together in a way that felt warm, comforting, and surprisingly dessert-like. Look at the large pieces of cinnamon & sweet bits of carmel - invitation to steep & sip.
This is such a lovely, warming blend! The pu’erh brings an earthy base, while the ginger, cloves, and cinnamon add those cozy chai spices without making it overly spicy. The maple and caramel really shine through with a nice sweetness that balances everything out beautifully. It's earthy, sweet, and warming without being too much. A comforting cup that brings all those flavors together so nicely!
I like that they used pu’erh for the base of this blend. Upon brewing the first thing I noticed was the delicate cornflowers floating in the amber liquid. This chai is forward with notes of caramel and is maple forward. The spices are very mild and the tea is sweet. I brewed as directed and added a good amount of cream.
I received this tea in exchange for my honest review.
My first impression of this was magical. The aroma of the loose leaf is like entering a chocolate/candy shop where they make their own caramel. It has a very butterscotch-like scent with a hint of maple. The taste of the caramel and dehydrated maple is not too intense either, and provide a smooth, rich flavor that complements the pu'erh and gives the brew a gentle sweetness. A good choice for those who love spices but prefer more balance, less potency, and to still predominantly taste the tea.
The heat has given us a slight break which makes me enjoy my chai blends even more; and pu'erh is one of my favorite black teas.
This blend is deep and dark and full of flavor. It has the slight chocolatey notes you get with a ripe pu'erh which blends beautifully with the spices in this blend. Although it isn't super spice-forward, you still get the feel of the chai.
I almost always "season" my chai with brown sugar and milk and that combo really set off the desserty goodness in my cup