I came across JusTea at a festival and what jumped out at me is that they use black tea from Kenya, which I had never tried. I do not think I even knew tea was grown in Kenya. Although Kenyan black tea is usually processed with the crushing, tearing, and curling (CTC) method, JusTea mentions on their website that they are committed to “maintaining the whole leaf.” I am not a fan of the CTC method in tea processing, so this is a plus for me.
JusTea has a few varieties, but I have recently dived into their African Chai. They have a solid base of allspice, cloves, cinnamon, ginger, and black pepper. They add fennel, licorice root, and uniquely, rose petals, which I do not usually have in my masala chai! This blend is a fascinating blend that carries from container to cup.
You can see the beautiful color of this blend. The rose petals, again, stand out. I like the black tea to spice ratio because it makes me feel like I am getting some caffeine. That is important as masala chai’s are usually a morning beverage for me, which means this is a consideration for what types I purchase. Right away, there is the zing of the spices combined with some sweetness from the clove and rose petal. These ingredients combine to make a warming blend. There is a lot of depth to this tea.
The warmth of the aromas from the dry state translates over to the cup. I get very light aromas of cinnamon and clove in the liquor. The heavy spice and zing aromas are not intense once brewed. However, I would say that I am a person who enjoys intense spice. I may need to brew with an extra scoop to achieve that intense flavor. This blend feels right for those who want the warmth the spices give to the liquor but less intense spice when sipping.
Preparation: Boiled water to about 200 degrees and a metal tea strainer for the loose tea blend. Steep about five minutes. I add some cream and honey.
You can find out more details about this tea on the JusTea website. If you have any questions, let me know. Keep finding your tea side!
(I purchased this tea)