West Cape Chai (Rooibos Chai) - Organic - Fair Trade
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Commercial Description
West Cape Chai is a caffeine-free, herbal blend of chai spices and 100% Organic Rooibos, designed by Rishi blending experts to be prepared the same way as Rishi Masala Chai. West Cape Chai has a strong-bodied flavor with a well-balanced, sweet and spicy character. Its dark red infusion is the perfect base for a unique “Honey Steamer” beverage.
Brewing Instructions: (from Rishi Tea)
Water: 212°F / Boiling / Leaves: 2 tablespoons per 12 oz / Infusion Time: 5 minutes / sweeten + add milk to taste
Ratings & Reviews
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80 Aroma: 7/10 Flavor: 5/5 Value: 5/5Alex Zorach (1448 reviews) on Oct. 1st, 2013
Like most of Rishi's blends, I really liked this one.
For some reason, I expected this rooibos "chai" to be similar to Rishi's "regular" Masala Chai, a blend that I think is top notch and that nearly everyone I talk to seems to agree with me about. But this blend is completely different. I don't like it quite as much, but it's definitely up there.
Even the dry leaf/spice mix is completely different...the hint of peppermint is immediately evident, but it's just a hint, not enough to overwhelm. The fennel and anise are also evident in the dry leaf, and possibly some ginger. It's hard for me to discern the other ingredients though: this blend is very complex and has a lot going on. I LOVE how this tea smells dry though...I just want to keep sticking my nose in the bag.
The recommended amount for steeping seemed large--two tablespoons per 12 ounce water. I would not use quite that much, although I did use a lot more than I would use for pure tea (or pure rooibos).
The brewed cup is complex, and oddly subdued. The cup is a rich red color, and has a crisp mouthfeel and brisk flavor, yet the aroma is subtle and much less pungent than in a typical masala chai (certainly than in Rishi's blend). I find the cinnamon and clove come out more in the aroma upon brewing than in the dry mix. Very strongly reminiscent of Indian food--more so than most masala chai.
The finish is more gingery than the aroma. Leaves a tingly sensation on the palate.
I tried this straight, without milk or sugar, and enjoyed it both ways. With milk added (I used whole milk and no sweetener), I find it tastes a lot more like a traditional masala chai, but ironically, I also find that milk brings out the rooibos flavor. Milk seems to obscure the peppermint's aroma, but bring out the fennel and anise. I prefer a long steeping (8+ min) if adding milk, but I still don't use the full 2 tablespoons of leaf that Rishi recommends.
Thank you to E. Alexander Gerster for this one!
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