Brewed: Full boil (203° at altitude). One heaped serving teaspoon per 8 ounces of water in my ingenuiTEA, and then the result poured onto 2 ounces of warm 2% milk with a teaspoon of sugar in it.
Leaf Characteristic: I love the chunky aspect of this tea, the spices are unmistakable and All There. It's very cool. The stuff smells spicy and rich even before the brewing and afterwards there's still the big chunks of cloves, cinnamon, and cardamom in strainer.
Liquor: Deep, dark, thick body and rich, complex flavor that offset the sugar and milk quite well. It's comforting and very warm for these colder days. The tea didn't overwhelm the spices and the spices didn't overwhelm the tea, and it's relatively simple to prepare compared to some of the World Spice Chai mixes, where they recommend two stages of brewing. Yeesh. This I just brewed and added the milk elements and it's quite nice.
Rating: 8 of 10.