From the chai sampler, which I’ve been keeping since the summer in anticipation of the colder weather. Definitely the right decision! I’ve never had an EG Chai before, and it honestly seems like an interesting concept. They’re not two things I’ve have put together, so I guess we’ll see how that goes.

As it turns out, this is a CTC base, so I kept the brew time short. In flavour terms, it’s mostly chai (composed of cardamon, cinnamon, clove, and black pepper). The cardamon is most prominent, followed by the cinnamon. There’s not much clove, and really no pepper to speak of (which is a shame, because I love pepper, especially in chai). The bergamot is there in the background to begin with, but gains prominence with successive sips. It’s an odd combination, but not unpleasant.

In practice, the CTC base is a little brisk but also quite malty. It works well with the Chai and the EG flavourings, so no complaints there really. I found this an intriguing and unusual blend, and I’d definitely drink it again. I have high hopes for the rest of the sampler now!

Boiling 1 min, 0 sec 1 tsp

Well, a chai EG is certainly a blend I wouldn’t think up! I love both but not sure how they would work together.


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Well, a chai EG is certainly a blend I wouldn’t think up! I love both but not sure how they would work together.


Why?! Why?!

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Hi :) I’m Sarah, and I live in Norfolk in the UK. My tea obsession began when a friend introduced me to Teapigs a good few years ago now. Since then, I’ve been insatiable. Steepster introduced me to a world of tea I never knew existed, and my goal is now to TRY ALL THE TEAS. Or most of them, anyway.

I still have a deep rooted (and probably life-long) preference for black tea. My all-time favourite is Assam, but Ceylon and Darjeeling also occupy a place in my heart. Flavoured black tea can be a beautiful thing, and I like a good chai latte in the winter.

I also drink a lot of rooibos/honeybush tea, particularly on an evening. Sometimes they’re the best dessert replacements, too. White teas are a staple in summer — their lightness and delicate nature is something I can always appreciate on a hot day.

I’m still warming up to green teas and oolongs. I don’t think they’ll ever be my favourites, with a few rare exceptions, but I don’t hate them anymore. My experience of these teas is still very much a work-in-progress. I’m also beginning to explore pu’erh, both ripened and raw. That’s my latest challenge!

I’m still searching for the perfect fruit tea. One without hibiscus. That actually tastes of fruit.

You’ve probably had enough of me now, so I’m going to shut up. Needless to say, though, I really love tea. Long may the journey continue!

My rating system:

91-100: The Holy Grail. Flawless teas I will never forget.

81-90: Outstanding. Pretty much perfection, and happiness in a cup.

71-80: Amazing. A tea to savour, and one I’ll keep coming back to.

61-70: Very good. The majority of things are as they should be. A pleasing cup.

51-60: Good. Not outstanding, but has merit.

41-50: Average. It’s not horrible, but I’ve definitely had better. There’s probably still something about it I’m not keen on.

31-40: Almost enjoyable, but something about it is not for me.

11-30: Pretty bad. It probably makes me screw my face up when I take a sip, but it’s not completely undrinkable.

0-10: Ugh. No. Never again. To me, undrinkable.


Norfolk, UK

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