14 Tasting Notes
I would recommend this tea (some people may be allergic to the porcini mushrooms). It is a nice dinner tea, light in caffeine because it looks to be less than half black tea by volume, and it has a nice herbal/bay and mushroom flavor. Goes very well with soups and stews. I simmer it for 5 to 10 minutes, sweeten lightly and add milk or half and half. It is very unique and different.
Flavors: Autumn Leaf Pile, Brown Toast, Clove, Cream, Earth, Forest Floor, Herbs, Loam, Mushrooms, Oak wood, Toasty
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Flavors: Campfire, Dark Chocolate, Ginger, Loam, Oak wood, Peat, Raisins, Walnut
This is my favorite herbal chai tea. I wish it were a more esoteric, non-commercial, loose-leaf tea, but it’s not. I think maybe the carob in it is what grabs me. I love chai teas, but if I’m not careful, I can overdo on the caffeine. I don’t like rooibos, which many of the herbal chais are based on. The spice blend in this is well-rounded, not too much of any one flavor.
Flavors: Caramel, Chestnut, Chocolate, Cinnamon, Cloves, Cream
This is a nice afternoon tea, that tastes like a sunny spring day in the flower garden. The taste is predominantly green tea and rose, with a lesser component of jasmine. The peppermint is too subtle to taste. I like to serve it with green tea cookies or shortbread.
Flavors: Bamboo, Flowers
This is a fun tea for when you want an adventure for your palate or if you’re feeling chilled. You first taste the tea and smoke, but it is less smokey than a Lapsang, and it finishes with the sparks of a bit of chili pepper. I like to drink it with milk, which mellows the “spark”, and will sometimes sweeten it, sometimes not, depending on my mood and what I’m having with it.