This tea is stuck in some bizarre liminal, separated state; it’s not a full chai but isn’t 100% green oolong either. Both of these things are delicious separately (for me) but I can’t help but think they sell each other short when together, although this may be a more successful oolong then it is a chai.
The chai component, which is very similar to David’s Saigon Chai, may have worked better if this was a darker, roasted oolong. As it is the floral, buttery jade tie guan yin is too light to add milk, which for me is a key factor when drinking chai. The flavour is that of a cardamom and cinnamon sweetened green oolong, with a good dose of stevia, and a smidgen of peppercorn.
It’s a bit watery, and the flavours do not taste as if they always mingle, but it can also be a nice cuppa buttery spices. My main issue with this one is I really don’t like stevia. I didn’t like it in banana oolong and don’t care for it here. Freeze-dried bananas and cardamom have enough sweetness to them for me. I wish David’s Tea gave you the option to add stevia instead of assuming everyone wants a sweetener boost and dumping it right in the dry blend.