Tazo Organic Chai concentrate. Photo: Elizabeth Urbach
Chai is becoming more and more popular in the United States, and liquid chai concentrates make it very easy to enjoy an instant cup of chai. Tazo Organic Chai Spiced Black Tea Latte Concentrate is described as “a rich blend of flavorful teas, cinnamon, ginger, cardamom & vanilla” and “an enticing source of wonder, inspiration & optimism.” It is packaged in 32 oz. sealed, aseptic cartons and does not need refrigeration until after it is opened. Tazo is made in the USA from imported teas, is certified organic by the QAI, and Kosher.
The carton reads: “Chai first enchanted tea drinkers in the Himalayas more than 2,000 years ago, a time when all things were organic. To make Tazo Organic Chai, our tea shamans combine full-flavored teas with aromatic, natural spices. Enjoyable hot or iced, this drink is especially delightful when consumed with pure thoughts” and “Like tea itself, good fortune is best when shared with others. To see how Tazo gives back to communities around the world, visit us at http://www.tazo.com/csr.”
Preparation instructions (in French and English) on the carton read: “A splendid cup of chai—1. Simply shake carton and mix equal parts of Chai concentrate withmilk (or any milk substitute). 2. Add heat. Tazo tea lattes are easily prepared using your microwave, stove top, or open fire pit. To Prepare Cold: Mix with equal parts milk (or any milk substitute) and pour over ice.”
The ingredients are “an infusion of (water, [organic] black tea, [organic] black pepper, [organic] cardamom, [organic] cinnamon, [organic] ginger root, [organic] cloves, natural flavors and [organic] star anise), [organic] cane sugar, [organic] honey, [organic] ginger juice, natural flavors, vanilla and citric acid.” There are 70 calories and 17 grams of carbohydrate in a 4 fl. oz. serving (undiluted with milk).
Tazo Chai has a nicely balanced flavor and is not overly sweet. The black tea flavor is in the background, and the warm spices are the predominant flavor, but none stands out and can really be identified apart from the other spices. There is a bit of heat sensation from the ginger, pepper, cinnamon and/or cloves when the chai is consumed cold, which would probably be more pronounced if the chai was hot. It is a tasty addition to a tea party pantry, and a good choice to have on hand for chai lovers.
P.O. Box 125
Portland, OR 97207
Copyright 2011, Elizabeth Urbach.
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“How to make ‘instant’ chai”
“Tea and food pairings for black teas”