This smells and tastes very familiar, though I’m pretty sure I’ve had nothing quite like it. I actually have never had a green spice tea. White, oolong, black, mate and rooibos sure, but not green. I think they probably work better in this coconut and ginger context, its light a zesty and spring like and I think some citrus would compliment this very well, perhaps I shall steep with some Wild Orange and maybe experiment with the packet of Fruta Bomba Green I got in a gift set (it has mango). I can’t see myself drinking many "chai"s until fall, the closest thing I drank last summer was Cha Yen Thai, so good iced.

But anywho, back to this tea, its quite perfumey and there’s something almost medicinal about it, but not in a bad way it’s quite light. Cardamon is with out a doubt the most predominant spice. I don’t necessary “taste” the coconut, but I feel the creaminess it lends. The ginger is nice and reminds me of the green bottles of organic Ginger Brew I used to love. As for the green tea base :shrug: doesn’t really come through, so can’t tell if it’s quality. I picked this up from the grocery store on a whim and because it had a nice tin. No regrets, its enjoyable, but I won’t rate as no one has before and that would skew things majorly, plus I’m not really in much of a ratings mood. But thanks to logging I have some fun plans for these bags, will post the Fruta Bomba blend when I make it.

175 °F / 79 °C 2 min, 15 sec

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Druid, artist, poet, mum, lover of tea, ritual and myth. I grew up on Celestial Seasons herbals but fell in love with straight loose leaf tea working at my local Teavana for a year. I am grateful for the introduction and the experience, but have moved on.

I see tea as an experience for the senses, I like to imagine tasting the land and the weather as well as the effect of sun, air, fire and the human hand. I have a soft spot for shu pu’er, yabao, scented oolongs, wuyi oolongs, taiwanese tea as well as smooth naturally sweet blacks, creamy greens and surprisingly complex whites.

I began ordering lots of samples from Upton to educate myself on different varieties of tea we didn’t have at work and have fallen head over heels for the unique offerings from Verdant Tea. I am learning things I like: buttery mouthfeel, surprising sweet or spice notes, woodiness, mineral notes, depth and complexity and things I don’t: astringency, dry and sour notes.

I collect tea tins and am in danger of collecting pots, though I am trying to restrain the urge due to current lack of space. I brew mostly in a glass infuser mug or a tea maker, only using cast-iron for company now (still need to get a gaiwan) and tend not to sweeten my teas unless they are British or fruity and iced, which is not often.

As far as ratings, I lack a definite system and haven’t been assigning numbers lately, wanting to spend multiple sessions with a tea first. I usually only log a tea once, unless it is a new harvest or I have significantly different observations, but will go back and edit or comment if I find something interesting or new.


Baker Street, Berea, Ohio

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