Tea Journal

This recipe, an altered version of my basic chai, incorporates flavors and aromas of Fall. The smokiness of Lapsang Souchong black tea, traditionally smoke-dried over pinewood, brings out a fragrance reminiscent of campfires and time spent in the woods. Replacing cardamom powder with cracked black cardamom pods adds a savory, more complex spice flavor that balances the sweetness of the maple syrup. The...

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