652 Tasting Notes
Straight ahead cinnamon. Not much tea taste. I almost always add ginger tea to any chai I’m making, because the heat of the ginger fuses with the sugar/stevia to coax out more complexity from the tea, cinnamon and nutmeg.
Not sure how I feel about this one. Tame and calm and utterly inoffensive, as chai blends go. No real spice heat.
Preparation
The bagged version of this really disappointed me — like drinking ashtray leavings. Flat, stale and nearly tasteless. And I adore smoky tea. Loose in the black tin with the green lid: quite good. Doesn’t take multiple infusions well, I find, but I can forgive that when one cup is as good as this.
Preparation
Delicious, though I didn’t like it first go — didn’t know what to make of it. There is chocolate, of the dark cocoa-nib kind, which blends surprisinglly well with the little biut of greenb tea and the lods of green rooibos in here. Cinnamon sharpens everyone up and keeps the flavours playing nice. Very little, if any, caffeine, to this one, and it’s ridiculously healthy. I’ve drunk nearly 200 grams of it in less than a month. One TB in thre basket of my 500mL travel mug plus a packet of stevia, steeped a good while (it’s mostly rooibos, so steep away) — bliss. Happiness.
Preparation
Do you find this tastes like apples? I’ve found that it does and I can’t quite put my finger on why. It certainly smells vaguely of apples to me, anyway…
Love Darjeeling and know how to make it. Familiar with estate blends, single estates, spring and summer flushed. Okay, I’m mad for Darleeing. But I really disliked the Twinings loose. Weak and stale tasting. Old? Adulterated? Maybe I had a bad batch?
Preparation
If I was being snobby, I’d call this a Darjeeling wannabe. But it deserves a little more respect than that. It’s got similar tasting notes to Darjeeling, being grown at a hgh elevation in Nepal, but seems a big fruiter to me. I didn’t find it any more energizing than any other black tea, incidentally. Milk might overwhelm this one.