Ganesha's Wisdom - Banana Bread Masala Chai
You want decadence? We've got decadence. This masala betrays conventions with a fermented Chinese shu pu-erh base, loading up on spices, adding just a hint of licorice to sweeten the aftertaste, and hitting hard with real, air-dried banana pieces. Making this as a latte gives it a stunning, incredible fruity spiced flavor. It tastes like dessert, like liquified banana bread. We know it's hard to find, but we've found it works best with Macadamia Milk and a couple teaspoons of sugar.
- Use 14g (≈1½ tbsp) of leaf per ½ liter (≈17 oz).
- Steep 3 minutes in ¼ liter (≈8 oz) boiling (100°C/212°C) water
- Add ¼ liter (≈8 oz) hot milk, steep another 4 minutes.
- Strain leaves, add sugar if you like (2 tsp is what we suggest), and enjoy!
- Wanna make it straight-up?
- Use 7g (≈1 tbsp) of leaf per ½ liter (≈17 oz) of water.
- Use boiling (100°C/212°F) water
- Steep for 3 minutes, strain leaves, and enjoy!
- Air dried banana pieces
- Guatemalan cardamom pods
- Organic Indian ginger root
- Organic Indonesian cinnamon chips
- Organic Chinese Yunnan pu-erh shu tea
- Organic Madagascan cloves
- Organic Indian black peppercorns
- Organic South African licorice root
We are a small independent operation, and as such we operate inside of our retail space, the Phoenix Pearl Tea Tavern in Red Lodge, MT. We bag teas for orders while also serving in-store customers, including making cups of tea, making food, and selling bulk and retail purchases. Our employees work as quickly as they can, but we don't have a warehouse to operate out of with dedicated employees. As such, orders may take anywhere from 1-5 business days to ship. Thank you for understanding.
I really have enjoyed this chai. What I like the most about it is that it is chock full of whole spices which really infuse the cup. I have been making this chai with a French press. Pretty soon I'd like to try to make this the traditional way: to infuse on the stovetop on low heat with (dairy-free for me) milk and a bit of water. I think that a teaspoon of honey really brings out the flavor of the spices. I've also used coconut sugar, which is a nice sweetener as well. I have only tried this chai blend with almond milk. I'm going to try it plain soon just to get a grip on the flavor profile. This is a really unique chai blend and I can recommend it to chai lovers! It's price point is spot on with the large amount of whole spices in the blend. For anyone concerned out there, the dried banana in this blend is just right: it is not the feature (so far I think the cardamom is what stands out most), but it does add something to the chai that is unique and lovely.
A delicious Masala blend. Great for anyone looking for the wonderful flavors of chai spices, a sweet tooth fix, and an innovative twist with the shu pu-erh base. Also tastes great with barista-style coconut milk.
I usually don't like shou but this is smooth without the funkiness of not-great shou. I've also served it to militant non-tea drinkers with great success. A very nicely spiced dessert tea.