Brook37 Combo

This tea was so delicious! It had fruity and floral notes. Was perfectly sweet. I think it would make an amazing iced tea!

For my first taste of this tea, I cut open the bag and simmered it on the stove for 10 minutes in about 8oz of milk. I added a small drizzle of honey to sweeten.

And, WOW. As a chai lover, and someone who has tried many, many different chai varieties, this genuinely impressed me. The black tea base is robust and a little malty. The spices are warm, cozy, and well-balanced. I can clearly taste cardamom, ginger, cinnamon, and clove. The licorice root brings a pleasant sweetness to the cup. I didn’t taste much rose, but its presence makes the tea itself visually stunning. Simmering it in milk made this tea into a rich, creamy, dessert-like experience. I wanted to savor it, but I just couldn’t put the cup down!

Next, I prepared it iced. I steeped two bags in about 6oz of water for 4 minutes, then chilled in the fridge. I poured it over ice, added a little agave and oat milk, and went outside to enjoy this tea and the beautiful weather we had.

This tea holds up well to multiple kinds of milk and sweetener. As an iced chai, it’s sweet, smooth, and softly spicy. I taste more of the rose than I did when I simmered it on the stove. Lots of cardamom too.

My last tasting of Bengal Chai from Brook37 was straight-up! No milk, no sugar, just tea in its purest form. This tea is delightfully bold and spicy – this would be a perfect one to start your day with. It’s full of flavor, energizing, and absolutely delicious. The infusion is a gorgeous, deep red, and the aroma is just as delightful as the taste – I could smell it from across the room!

I’m so impressed by this blend, and HIGHLY recommend it to any chai lover, tea lover, fan of Brook37, supporter of small businesses, etc. I’m so grateful to have had the opportunity to try this tea, and I’ll definitely be adding it to my collection in the near future!

Wonderful blend! I made it iced, on the stove with milk and with water. I thoroughly enjoyed it each way.

This chai has good flavor steeped hot, iced, or on the stove. I especially like the floral hint from the rose petals. Double up on sachets if you like a really bold chai, especially if adding milk.

Returning home from my trip, I was excited to receive my canister of this new chai from Brook37 Tea Atelier. Given my fondness for Chai, I'm apprehensive that my high expectations may make me a demanding critic.

Firstly this is such a beautiful blend to look at and the aroma is so heavenly.

I began by steeping the teabag in 4oz of hot water, and after steeping, I added a small quantity of brown sugar. The tea was then chilled in the fridge. In anticipation of adding a significant amount of milk, I steeped the tea in a smaller volume of water. Once cooled, I combined the tea with 6oz of organic whole milk and whisked it to produce a creamy consistency for my iced latte.

The result was a superbly crafted iced chai latte that has undoubtedly outperformed any I've bought from a coffee shop. This will be my go-to iced chai latte from now on.

Oh my goodness. The best way to drink Bengal Chai is as an Iced Chai Latte. It gives it a sophisticated feeling with every sip. After brewing the tea I let it cool down to room temperature. Added ice cubes in a glass and filled to the top adding vanilla creamer with zero sugar. Took that first sip and I just had to sit and relax to enjoy the experience. It’s been a while since I’ve been stop in my tracks to savor the moment. If I had to choose the best way to enjoy Bengal Chai, it would be in the afternoon in the summer heat and cooling off with an Ice Tea Latte. It’s more than just the flavor. It’s an experience too.

I decided to have some chai with my morning breakfast. With it’s spicy sweet flavor made a nice balance with my omelette. The caffeine was great to start my day without feeling over the top. The hot water was at my personal perfect temp to brew the Bengal Chai. Added Vanilla Creamer with zero sugar.

This is a fantastic chai! I was able to try it three different ways.

Stovetop chai: I made this on the stove with 1 cup of milk (I am dairy free, so I used soy milk), rock sugar, and one sachet of tea. As this was boiling, it gave my kitchen the most glorious mouth-watering scent. I boiled this for 10 minutes, and let it cool before pouring it in my glass. Upon first sip, this was the most flavorful chai—all of the spices blended together so well. I especially loved how strong the cardamom was! The black tea was nice and strong and provided a smooth base for all of the other ingredients. As a side note, I typically do not like licorice in my tea, but I couldn’t taste it in this blend (which is a testament to how well-blended this tea is).

Iced Chai Latte: This is one of my favorite ways to have chai, in general; so, it is no surprise that I absolutely loved this tea as a cold iced latte. Instead of brewing it hot and then putting it in the fridge or over ice, I decided to switch up the brewing method and cold brew this one. I used the cup I wanted to drink out of as my brewing vessel with the tea bag. After I let it cold brew for several hours, I put ice in it and then added a splash of milk. My oh my, this really takes this tea to another level for me. I get the black tea base, but even more cardamom and spice in the cold brew. This is so lovely and so creamy. I loved this this way so much!

Hot tea with water: I really love how smooth the black tea is. This chai has such a fantastic melange of spices, and they are so so well blended. There is a punchy spiciness that I really enjoy—most likely from the cinnamon and clove. I like how each iteration of this tea brings out different flavors. I still taste the rose as well, and that adds such a delightful floral note to the mix.

Overall, this is a really enjoyable chai!

Because when a tea is this good, one cup just isn’t enough.
I had the pleasure of trying Brook37 Bengal Chai three different ways, and each method brought out something special in this bold, flavorful blend.

1. Stovetop Chai
I steeped the tea directly in milk on the stove — and wow, what a game changer! From the moment I opened the bag, the warm spices danced up to greet me. My first sip (without sugar) was rich and satisfying, but once I added two sugar cubes, the blend came alive. Bold, spicy, smooth — everything a chai should be.

2. Iced Chai Latte
My favorite summer treat! I use the stovetop method, let it cool, then poured it over ice with milk and a splash of caramel syrup (my go-to add-in). The result? Smooth, refreshing, and perfectly spiced. The caramel paired beautifully with the Bengal Chai — definitely a winner!

3. Steeped in Hot Water
For a more classic cup, I steeped the tea bag in hot water (boiled to 212°F) for 5 minutes and added two sugar cubes. This method delivered a warm and soothing cup with a lighter, more delicate finish — perfect for winding down at the end of the day.

Bengal Chai is one of the best chais I have tasted! I am not usually a fan of iced chai, but was pleasantly surprised by trying it this way!

I was given the wonderful opportunity to try this new tea from Book 37 in exchange for an honest review.
I made the tea 3 different ways to truly experience the flavor.
My first impression when opening the bag was a feeling of comfort. The spicy aroma of the tea was bold and flavorful. I could feel my taste buds explode with anticipation.
My first cup was a simple brew. I brewed 8 oz of water and steeped one pyramid bag for 4 mins. I usually use cream in my tea so this was a change for me. At first sip l could taste the cinnamon and cardemon with a very pleasant cardemon taste lingering for a few minutes after.
My 2 nd cup, I again brewed the same way. This time with cream. Again the flavor was bold and robust and the cardemon lingered. This wasy preferred method.
My last cup I used 2 prymid tea bags and 16 oz of milk and water on the stove. The flavor was a bit milder however it still was very good.
I will definitely be ordering this tea.

I tried this chai in three ways: as a hot latte, as an iced latte, and as a plain hot cup of tea with no milk or sweetener.

As a hot latte, I made it on the stovetop. I heated up 1 cup of water and 1/2 cup milk until boiling, and then I lowered it to a simmer and added 3.5 grams of the Bengal Chai. (I cut open the teabags and measured out the tea.) I let the tea simmer in the water and milk mixture for 5 minutes before straining it into a mug and adding 1 and 1/2 teaspoons of sugar. I also frothed a little milk and spooned it over the top because I was feeling fancy. 😉 The result is a luxuriously silky smooth evenly spiced chai. I like how none of the spices compete with each other and how fresh the spices are. This is one of the better chai teas I’ve had in a while! I love how warming this is and I think it would be perfect for these upcoming autumn and winter months!

As an iced latte, I steeped 1 teabag in 8 ounces of boiling water, added a bit of milk and sugar (I love my chai sweetened), and I put it in the fridge overnight to have the next morning. Iced chai is such a treat to me, and this one did not disappoint at all! It was so refreshing with a muffin as my breakfast on a warm morning. I love that it’s also made with Assam tea, which is not only super smooth, but also a great eyeopener if you’re someone who needs to get going in the morning. I feel this chai is a bit more cinnamon-forward when iced, and is enhanced by the sugar. If you love a delicious iced chai in the morning that will wake you up, you’ll love this!

As a plain cup of hot tea with no milk or sweetener, I steeped 3 grams in 12 ounces of boiling water for 5 minutes. The result is a delicious, slightly spicy smooth cup of yummy chai. I feel like the chai is led by the spicier cinnamon and ginger notes while the other spices linger in the background. I like how the Assam chosen for this blend is smooth and assertive without being too malty; it is a great carrier for the chai spices. Also, this tea will definitely give you a bit of a caffeine buzz! I definitely would recommend this to any chai tea lover, as it is nothing short of amazing in whatever form you choose to drink it!

I tried this chai three ways. Classic making it in a pan, hot and as an iced chai latte. With all three drinks, the floral notes were very subtle if that all tasted. I love that. It has the classic flavor of cardamom, and cinnamon with nutmeg. I would rate this as one of my top 3 Chai.

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From the time I opened the package, the smell was so strong and lovely! The tea itself is really beautiful with all the spices and pink rose petals! 💕

I prepared this with one cup of unsweetened Silk Coconut Milk and two sachets (because I like lots of spicy flavor in my chai latte). I simmered it for about 6 minutes then added a little agave syrup and frothed it. It was smooth and just the right amount of spices. The flavors blend so well and make a really great chai latte. I’m looking forward to trying it iced also!

This Bengal Chai is the perfect mix of subtle spices. I love a good cardamom-forward chai and this absolutely delivers.