It’s high time for another hookah shisha review! Both Josh and myself love Fumari, and we no longer bother smoking anything else (aside from our beloved cigars that is). Fumari’s mint chocolate chill has been my preferred flavor for quite some time, but it’s possible spiced chai has knocked it off the block. Upon opening the baggie of chai, your nose is assaulted with vanilla and spice. I often find myself tempted to lick my fingers when preparing a bowl of Fumari shisha, that’s how good they smell. Fumari is characterized by a preponderance of glycerol, so you never have to worry about the shisha drying out. One small issue with this though is that you may get a severe amount of glycerol dripping down your hookah if you don’t have a vortex bowl (you should own a vortex bowl anyway, but that’s neither here nor there).

Smoking spiced chai is a dream. The flavors are extremely smooth, with vanilla and spice dominating.  Oddly enough, exhaling smoke through your nose will leave you smelling cinnamon, which isn’t evident on the palate. The burn is very clean, and I rarely if ever experience harshness of the smoke. There aren’t too many flavors I can smoke back to back, but spiced chai could go for hours no problem. Josh and I even experimented with altering the water we put in the base. To accent the spices in the shisha, we boiled nutmeg, cloves and cinnamon, cooled it down, then filled the base. Spices became very prominent through the nose, with a small bit of tingling on the tongue from the cloves. Most of the smooth vanilla flavor present in the smoke before was eradicated by the spices, though.