شاي تشاي

The loose leaf is so much more robust than bagged chai I've tried before, and it's the perfect level of spicy without being overpowering. I've been making it latte-style every afternoon with oat milk and it's become my favorite part of the day.

Made a big mug with half milk and it came out properly creamy, the spice level is just right without needing any sugar. The temple sachets are so convenient for work, just pop one in and it brews strong in a few minutes.

The loose leaf pouch is perfect for my morning routine—I just steep a heaping spoonful in hot milk and it turns into this thick, spicy latte that actually holds up against the milk instead of fading away. It’s strong enough that I don’t need to add sugar, which says a lot for a chai.