I will concede that I never quite fancied chai tea—that is—until I discovered Dona Chai. Upon arriving home from working overtime at the hospital on the medical-surgical floor, I winded down with a cup of chai with soy milk and the first sip was remarkably divine.
Dona Chai's slow brewing method exudes a dynamic harmony of flavors. There is a plethora of notes: cinnamon bark, cardamom, vanilla bean, clove, black peppercorn, cold-pressed ginger, and organic loose-leaf black tea. Dona Chai is beautifully formulated using fresh ginger that is cold pressed—a distinct process that conserves the purity of the ginger root. Not only does cold pressing instigate the retention of raw vitamins, minerals, and live enzymes, it also abates oxidation which maintains a bold and fresh brew to augment flavor, depth, and integrity.
I appreciate and respect when companies are transparent and value sustainability, so it was lovely to learn that after each batch of chai is brewed, all of Dona Chai's ingredients are composted locally at the Brooklyn Grange.