No. 806 Deep Asana

Tea type
Chai Herbal Blend
Ingredients
Black Pepper, Cardamom, Carob Pieces, Cinnamon, Cloves, Ginger, Licorice Root
Flavors
Cinnamon, Cloves, Spicy, Cardamom, Ginger, Honey, Metallic, Mineral, Spices, Wood
Sold in
Loose Leaf, Sachet
Caffeine
Caffeine Free
Certification
Organic
Edit tea info Last updated by Cameron B.
Average preparation
205 °F / 96 °C 4 min, 0 sec 10 oz / 300 ml

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3 Tasting Notes View all

  • “ADVENT DAY 4 Generally, I am not fan of Ayurvedic tisanes, especially when only herbal or spices. But somehow… it woke me up well although it should be caffeine-free. It’s not bad, very warming up...” Read full tasting note
    68
  • “Waiting on some test results to come back at work right now, so I have a few minutes to pop in a tea review – I know, it’s a shocker that I’m posting during the week and not my massive binge/queue...” Read full tasting note
    67

From Paper & Tea

Pure organic spices of superior provenance are used to create this traditional, yogi-inspired Ayurvedic blend. The energizing, yet grounding infusion helps to maintain a comfortable and steady state of body and mind.

NOTES
cinnamon, warm ginger, minty cardamom, sweet clove
INGREDIENTS
ginger, cinnamon, carob bits, cloves, pepper, liquorice root, green cardamom
CERTIFICATION
Organic Bio

About Paper & Tea View company

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3 Tasting Notes

68
1206 tasting notes

ADVENT DAY 4

Generally, I am not fan of Ayurvedic tisanes, especially when only herbal or spices. But somehow… it woke me up well although it should be caffeine-free.

It’s not bad, very warming up tisane with warm clove note and cinnamon, light ginger note and quite sweet. It reminds me a bit gingerbread (its Czech version, naturally) and overall it is quite well done. Easydrinking spicy tea without any tongue burns because too strong notes.

But overall, it isn’t a cup I would return to. It’s not bad, but the base is clearly missing and I would really like it with black tea base. Then it would be chai, I know.

Flavors: Cinnamon, Cloves, Spicy

Preparation
205 °F / 96 °C 4 min, 0 sec 10 OZ / 300 ML
Evol Ving Ness

Martin, can you tell us what the Czech version of gingerbread is?

In North America, as far as I know, gingerbread cookies are the most common form of gingerbread. They are typically shaped like little men, can be hard and crunchy or a bit puffy and soft in the middle. The ginger and the other spices are typically quite strong in them, but not necessarily.
ashmanra

I was about to ask, also! Youngest went to a city with a gingerbread museum, but I think it may have been in Poland but could have been Czech Republic.

Martin Bednář

I have studied in a city famous for gingerbread, Pardubice, so I will do my best. There are usually two types, one as Evol Ving Ness described, crunchy and differently shaped. Those are common for upcoming Christmas. Then there is brownie-like, but with different ingredients. So soft one, enjoyable and great to enjoy with cup of tea.

Here, some links: https://english.radio.cz/pernik-a-czech-christmas-delicacy-goes-back-centuries-8144020 — they write about cardamom in, but not necessary in my opinion.

https://1001voyagesgourmands.com/czech-spice-cake-with-coconut-and-chocolate/

I meant Czech version of gingerbread mostly because of the spices in. Maybe it wasn’t really clear.

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67
12453 tasting notes

Waiting on some test results to come back at work right now, so I have a few minutes to pop in a tea review – I know, it’s a shocker that I’m posting during the week and not my massive binge/queue of tasting notes on the weekend like normal…

First thing about this tea – I don’t think I’ve seen cardamom described as “minty” before (that’s how P&T is describing that ingredient in the copy writing for this tea) and I’m not sure how I feel about the comparison. I don’t think it’s quite accurate; at least with how I personally experience cardamom, anyway.

The tea itself tastes fine though; nice mix of spices – all on the warming side instead of actual heat (my preferred Chai blend composition). You can really taste the rooibos in the blend; usually that doesn’t bother me, as I like the taste of rooibos, but something about this particular rooibos almost has a brassy/minerality to it that I’m feeling kind of iffy on. I like the STRONG cardamom notes though – they trail off into the finish, and end up being the lingering note on my tongue after I’ve finished the sip.

It’s a mixed bag for me.

Flavors: Cardamom, Cinnamon, Ginger, Honey, Metallic, Mineral, Spices, Wood

Kittenna

Hmm. I equate minty with cooling, and cardamom, to me, is more on the warming side…

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