I like coffee and tea equally, but sometimes coffee is just too harsh on my nerves. On those mornings, until recently, I would make a cup of Stash chai with lots of milk and sugar.
But then I was told by a friend that black tea contains high levels of fluoride, and the level increases in what is called “dust” as opposed to the intact leaves. Most manufacturers of tea in bags use dust, so my goal was then to find a loose leaf chai that I liked. I purchased the Stash brand again, thinking it would be similar in flavor.
I was wrong in that assumption. I found it to be too strong, perfumey and unbalanced. Even with the large amount of milk and sugar that I like to use, I’m sorry to say the tea is undrinkable to me.
As I continued my search for the perfect cup of black-tea chai, I thought I’d try something different. Some days I don’t want any caffeine at all; but I find the very spices, sweetness and creaminess of my morning chai to be soothing on those days. The solution was a simple one: rooibos, or red bush herbal tea, that’s been made into chai.
The above tea is my current fave. I don’t like it because it’s from a yogi, I like it because it’s from ayurveda. Those folks know about spices and how to combine them properly. I really enjoy the subtle flavors in this particular brand, and since it’s not black tea I don’t have to be concerned about fluoride or dust.
The perfect cup of loose leaf black-tea chai still eludes me. But, in the meantime, I’m not missing out on flavor one bit.