Chai losse thee

I was skeptical about the aniseed myrtle but it works — that zesty kick cuts through the black tea without tasting like licorice candy. Brewed it with milk and honey on a cold morning and the spices held up nicely.

The roasted wattleseed gives this chai a toasty, almost nutty depth I wasn’t expecting—it’s become my afternoon ritual with oat milk. The black tea base holds up strong without turning bitter, and the aniseed myrtle leaves a nice tingle on the tongue.

The roasted wattleseed gives it this nutty warmth I haven't found in other chai blends, and it steeps up incredibly dark and cozy. I've been making it every afternoon with a splash of milk, and the spice balance is just right.