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
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.