經典柴茶

Brewed a pot this morning and the ginger heat with cinnamon gives it that proper masala chai kick without any bitterness. The loose leaf blend steeps nicely, so one teaspoon is plenty for a strong cup.

The cardamom really comes through in every sip, and the ginger adds just enough warmth without overpowering the cinnamon. I've been brewing it with milk and honey after dinner, and it tastes like something from a proper tea stall.

Steeped a pot this morning and the kitchen smelled incredible before I even poured a cup — the ginger and cinnamon come through warm without any bitterness. It’s got that real, layered spice kick, not a weak tea bag version.