I like this way better now. I don’t know if it’s the time of year, or if my tastebuds have just changed, but I definitely enjoyed this. I decided to give it another go since it’s Fall which is when I go nuts for chais. So I purchased a sample size with my last order, and now I’m wishing I ordered a pouch.

The first time I had this the only thing I could think was that it tasted like something that should be glazed over beef or a sauce on some savory dish. (plus the ginger popped SO much for me before that I could hardly stand it) But now the tea seems appropriately spiced. It warms you from the inside out and it has a nice heavy feeling on the tongue, which is as expected from the Laoshan Black base which tends to give your tongue a coated feeling.

If there was one thing I’d want different from this tea, it’d be to taste the cocoa-y notes from the base a bit more. A chocolate chai would be fabulous. Perhaps this blend plus a few cocoa nibs would do the trick? :)

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Hello! I’m a 24 year old Canadian, currently working at Starbucks while I figure out what I want to do with myself in life, haha.

Like most everyone else, I grew up with teabags, and then discovered the grass really WAS greener on the other side with loose leaf. Nowadays I drink nearly exclusively loose, but will drink a bagged tea if I don’t care what I’m having.

My favorite kind of tea is black, and unflavored, although I do enjoy an occasional dessert black. I like whites second best. I’ve recently been dipping my toes into honeybush tisanes, greens and oolongs.

My favorite vendors are Butiki Teas and Verdant Teas. Both have fantastic teas, above and beyond customer service (especially Butiki), and fair prices for their very high quality teas. I can’t recommend them enough.

Purely for tasting notes references, I don’t use any additives for my teas. Older tasting notes for blacks was with milk+sugar, and then with just milk. Whites, oolongs, greens and herbals are all drunk straight unless otherwise specified in the notes.



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