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drank No. 31 Ho-Ho-Hoji-Chai by Steven Smith Teamaker
1443 tasting notes

2021 sipdown no. 61

This is a bit of a sad sipdown because this tea exceeded my expectations. I really wasn’t sure how the chai spices would be against the hojicha base and never really felt in the right mood for this tea.

I was truly mistaken. This chai is really amazing. I feel the hojicha base adds so much to this blend, and I may possibly prefer it over a black base. The light yet deep roastiness of the base complements the spices so nicely. The spices have a great balance where no one spice overshadows the others. There’s also a sweetness here that isn’t cloying at all and while I’m not completely sure where it comes from, it’s welcome.

Thanks to Cameron for sharing another wonderful tea!
Preparation
200 °F / 93 °C 3 min, 0 sec 3 g 14 OZ / 414 ML
1 comments
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Cameron B.
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I have plenty to share, so I’ll have to remember to send you some more in our next swap!

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Cameron B.
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I have plenty to share, so I’ll have to remember to send you some more in our next swap!

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Profile

Bio

I love black tea and this is usually what’s in my mug. I’m also happy to enjoy a cup of green or red rooibos (green preferable to red), herbals, oolongs (unroasted/green and red preferable to roasted), whites, and subtly flavoured greens (mango or pineapple, yum!).

Likes:
Raspberry, strawberry, peach, rhubarb, passionfruit, blackcurrant, redcurrant, fig, and most fruits in general, maple, creaminess, hay, biscuit, lavender, and cacao/dark chocolate.

I enjoy bergamot when paired with flavours that mellow it (Camellia Sinensis Earl Grey Cream is one of my favourites).

Dislikes:
Any smokiness at all, stevia, too much blackberry leaf, rose, jasmine, ginger (except in chai), cinnamon-heavy teas, anything cloying or fake/candy-like.

I’m vegan with an allergy to potatoes, so I avoid any animal products in tea, along with sprinkles as these often have potato starch (I usually just pick them out of blends).

she/her/hers

Last updated January 2023.

Location

Canada

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