Leaf Type: Rooibos
Where to Buy: Fusion Teas
By itself, chai is merely the generic word for “tea” in much of South Asia and many other parts of the world. In western society chai has become to imply a spiced version of tea. Traditionally a strong base is used so that the spices and sweeteners do not overpower it. Rooibos is perfect in this manner because of the bold almost nuttiness flavor that is present.
There are a wide variety of spices that can be used. When you think of chai you immediately think of “warm” spices. Any combination of the following can be used: cardamom, cinnamon, ginger, fennel seeds, peppercorn, cloves, ginger, and star anise. Cardamon being the most common added spice for its dominant characteristic while a combination of the others play a supplemental role. Our Red Bush Chai stays true to tradition with its boldness.
I’ve sampled quite a few chai-inspired rooibos blends. Some I’ve liked, some I didn’t. I like this one. It is warm and spicy without being too spicy.
In many rooibos chai blends, I don’t taste much from the rooibos, and usually I’m quite happy with that. However, I do taste the rooibos here – I taste that distinct nutty flavor of rooibos – and I am finding myself really enjoying the taste. The sweet, nutty flavor of the rooibos melds nicely with warmth of the spices, adding a pleasant depth to this cup. Also nice is the bright flavor from the citrus peel. It isn’t a dominate flavor, but it adds a vibrant kiss of flavor to the drink.
I really like the blend of spices. A nice peppery kick – but not too powerful a kick. A hint of sweet, sassy licorice from the fennel and anise, but unlike some chai blends that add the fennel and/or anise with a heavy hand, here, the licorice tones are in the background, providing a gentle, welcome flavor. Warmth from the cardamom, cinnamon and cloves.
Really tasty, this Red Bush Chai from Fusion Tea Room!