I’ve been highly anticipating this moment…I’m drinking Genmaicha Chai from Yogic Chai. First of all, Genmaicha is one of my favorite Japanese green teas. It’s an obvious classic and a regular at almost every tea store. The roasted brown rice adds depth and character to a delicious Japanese green tea. Yogic Chai incorporates all organic ingredients in their Chais. This green chai is no exception. It consists of (organic): Genmaicha, cinnamon, green cardamom, cloves, and ginger. Basically, it’s a clone of their Original Chai with the subtraction of the Assam black tea and the addition of Genmaicha.

Just like the original chai, you will be greeted with a powerfully pleasant aroma from all the organic ingredients.  This time around your nose will detect a hint of roasted brown rice. Once the water started to boil, the roasted brown rice really started to reveal itself.  The combination of the organic ingredients makes this chai special.  Substituting the Assam for Genmaicha is as noticeable as you would imagine, but it goes to show with quality ingredients you can mix it up and have fun.  I really enjoyed this chai.  The Genmaicha is present throughout the chai.  You can taste the toasted brown rice and Japanese green tea with every sip. I applaud Yogic Chai for offering something unique.

Preparation: I tried to deploy a traditional method of preparing the tea.  I used a range burner, small pot (usually making two large cups), and a strainer.  I used one teaspoon of Masala Chai per cup (approximately 6-10 ounces).  So, you start by filling your favorite cup with water (as a measuring tool), than you pour the water into your pot.  If you’re making two or more cups, repeat the process as necessary.  Now, set your burner high enough to start heating the water to a boil.  I put the dry tea, spices, and herbs in the water almost immediately and let the water come to a boil.  Once the water starts to boil, turn the heat down to avoid a mess.  Let the chai simmer for about 1-3 minutes.  I didn’t add milk to this chai.  After the tea simmers, you can strain the tea into a serving pot.  It can be messy and challenging to pour the chai directly into your cup from a pot while holding a strainer.  Lastly, pour the chai into your cup and sweeten the beverage using your favorite sweetener.  Again, you may like it without sweetener – I know I do.  Having said that, I also like to load a cup with sweetener (syrup, brown sugar,etc.) when I’m in the mood for something really sweet.  If you want to use your favorite tea maker with a built-in strainer, that’s fine.

Visit Yogic Chai – Traditional Spiced Chai

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If I could add one extra ingredient to Masala Chai, it would be coconut.  Fortunately, Yogic Chai did it for me.  This chai consists of all the same organic ingredients as Yogic Chai’s original masala chai with the addition of organic shredded coconut: The organic ingredients consist of: Fair Trade Assam (CTC), cinnamon, green cardamom, cloves, shredded coconut, and ginger.

Preparation: I tried to deploy a traditional method of preparing the tea.  I used a range burner, small pot (usually making two large cups), and a strainer.  I used one teaspoon of Masala Chai per cup (approximately 6-10 ounces).  So, you start by filling your favorite cup with water (as a measuring tool), than you pour the water into your pot.  If you’re making two or more cups, repeat the process as necessary.  Now, set your burner high enough to start heating the water to a boil.  I put the dry tea, spices, and herbs in the water almost immediately and let the water come to a boil.  Once the water starts to boil, turn the heat down to avoid a mess.  Let the chai simmer for about 1-3 minutes.  Add milk during the simmering time to allow the ingredients to simmer together.  As always, you can add your favorite milk substitute or no milk products – it’s all up to you.  After the tea simmers, you can strain the tea into a serving pot.  It can be messy and challenging to pour the chai directly into your cup from a pot while holding a strainer.  Lastly, pour the chai into your cup and sweeten the beverage using your favorite sweetener.  Again, you may like it without sweetener – I know I do.  Having said that, I also like to load a cup with sweetener (syrup, brown sugar,etc.) when I’m in the mood for something really sweet.  If you want to use your favorite tea maker with a built-in strainer, that’s fine.

The coconut adds not only an extra flavor ingredient, it adds texture to the beverage.  The oil from the coconut mixes with the chai to create a creamy texture.  The coconut flavor tends to mellow the intense spice flavors in a positive way.  The added layer of flavor compliments the other ingredients without compromising the Masala Chai. If you like coconut and chai as much as I do, this is a must try.  I can’t say enough about the freshness and authentic nature of Yogic Chai.  The Coconut Masala Chai is probably one of the best chais I’ve tried in recent memory.  Lastly, if you want a winter themed tea, just pretend the coconut is snow – add a little snow to your chai.

Visit Yogic Chai – Traditional Spiced Chai

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A truly authentic blend of Assam black tea, Indian spices and herbs…This tea delivers in all areas.  It’s organic, flavorful, and healthy.  Your senses are immediately awakened by the powerful aroma produced by the dry tea, spices, and herbs. The organic ingredients consist of: Fair Trade Assam (CTC), cinnamon, green cardamom, cloves, and ginger.  Preparing this chai is a joy from start to finish.  The fragrance of the Masala Chai is present throughout the preparation of the tea.  The aroma helps to build the excitement for the moment when you finally get to drink the Masala Chai.

I tried to deploy a traditional method of preparing the tea.  I used a range burner, small pot (usually making two large cups), and a strainer.  I used one teaspoon of Masala Chai per cup (approximately 6-10 ounces).  So, you start by filling your favorite cup with water (as a measuring tool), than you pour the water into your pot.  If you’re making two or more cups, repeat the process as necessary.  Now, set your burner high enough to start heating the water to a boil.  I put the dry tea, spices, and herbs in the water almost immediately and let the water come to a boil.  Once the water starts to boil, turn the heat down to avoid a mess.  Let the chai simmer for about 1-3 minutes.  Add milk during the simmering time to allow the ingredients to simmer together.  As always, you can add your favorite milk substitute or no milk products – it’s all up to you.  After the tea simmers, you can strain the tea into a serving pot.  It can be messy and challenging to pour the chai directly into your cup from a pot while holding a strainer.  Lastly, pour the chai into your cup and sweeten the beverage using your favorite sweetener.  Again, you may like it without sweetener – I know I do.  Having said that, I also like to load a cup with sweetener (syrup, brown sugar,etc.) when I’m in the mood for something really sweet.  If you want to use your favorite tea maker with a built-in strainer, that’s fine.

In the end, you are going to be left with a very fragrant, flavorful and beautifully balanced cup of Masala Chai. It’s obvious with Masala Chai, you have to enjoy the ingredients listed above.  The organic spices and herbs in this blend are more than just writing on a box.  I highly recommend Yogic Chai to anyone that enjoys chai or to anyone looking for a fun, flavorful, organic, black tea.

Visit Yogic Chai – Traditional Spiced Chai

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