Tea Review: Mighty Leaf Bombay Chai
February 2nd, 2010
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Category of Tea: Black
Tea Company: Mighty Leaf Tea (website)
Ingredients: Black Tea, Cinnamon, Pepper, Cardamom, Ginger, Star Anise, Natural Flavors, Cloves
Vendor Suggested Preparation: 205 degree water, 4 minutes
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On the Mighty Leaf website this description is given: Bombay Chai with a melange of spicy notes conjures the steamy, aromatic delights of an Indian street market. Black tea leaves with subtle hints of Pepper, Orange, Cinnamon, Cardamom, and Clove make up our chai, the Indian word for tea. Bombay Chai is delicious when brewed fresh and blended with heated milk and sugar to taste.
Having recently given up coffee I drink Chai every day, as I find it is the only tea that has enough of a flavorful kick to get me awake and out the door in the morning.
When I tried Mighty Leaf’s Bombay Chai I found that it was pleasantly smooth and warm. However, generally Chai is distinguished by the bite of its spices, which didn’t seem particularly present here.
When I added milk I found that this overpowered the spices to the point that they were barely even noticeable. To me this tea seems to be suitable as a spiced black tea, but without knowing what it was I wouldn’t identify it as chai.
You can purchase Mighty Leaf Bombay Chai directly from their website.
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Written by Hillary Its All About the Leaf Reviewer - Read more about this author on Hillary's profile page - View recent posts by Hillary |
Posted in Black tea, Flavoured Tea, Mighty Leaf Tea | 
Tags: Black Pepper, Black tea, Bombay, Cardamom, Chai Tea, Cinnamon, Clove, Cloves, Degree Water, Ginger, Indian Word, Melange, mighty leaf tea, Milk And Sugar, Natural Flavors, Pepper, Spices, Spicy Notes, Star Anise, Subtle Hints, Tea Company, tea review, Tea Website
2 Responses to “Tea Review: Mighty Leaf Bombay Chai”
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I am not a huge chai fan – but I have found that they sometimes need to steep longer to get the spices to fully come out – try another minute.
I had many of the same feelings about this tea. I think your assessment of it as a spiced black rather than a true chai is a good analysis. I also tend to prefer pretty spicy chais so I’m a bit picky!