drank Choco-Muscat Chai by Teabox
1607 tasting notes

My Urban Tea Tumbler had got this to brew really nicely. I figured that I liked this tea with less leaves, more water, longer steeping times at more moderate temperatures like 290F. I got more chocolate today and I’ve noticed a weird cherry taste that I’ve picked up. With the cinnamon pods and nutmeg in collision with the strongly muscatel flavor of the Darjeeling, it produces a tart taste that is really similar to a cherry. The chocolate in the background adds to the illusion-it makes me think of a chocolate covered cherry. I also wonder what role the vanilla is playing. Vanilla is seldom pronounced in this tea, but I can tell that there’s some blended in. It might also accent the cherry notes which I’ve noticed it does on occasion to black teas.

I’d rate today as a 80, but again, price is my main drawback. Nevertheless, if you do decided to get this tea, either use it in small amounts like a teaspoon for every 8 ounces and let it steep for a while until you’re satisfied, or brew it stronger for cream and sugar.

Flavors: Astringent, Cherry, Cinnamon, Cocoa, Dark Bittersweet, Muscatel, Nutmeg

190 °F / 87 °C 6 min, 45 sec 2 tsp 16 OZ / 473 ML

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Interesting description!

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First Off, Current Targets:

Whispering Pines Alice
Good Luxurious Work Teas
Wang Family’s Jasmine Shanlinxi
Spring, Winter Taiwan High Mountain Oolongs

Dislikes: Heavy Tannin, Astringency, Bitterness, or Fake Flavor, Overly herby herbal or aged teas

Picky with: Higher Oxidation Oolongs, Red Oolongs (Some I love, others give me headaches or are almost too sweet), Mint Teas

Currently, my stash is overflowing. Among my favorites are What-Cha’s Lishan Black, Amber Gaba Oolong, Lishan Oolong, Qilan Oolong, White Rhino, Kenya Silver Needle, Tong Mu Lapsang Black (Unsmoked); Whispering Pines Alice, Taiwanese Assam, Wang’s Shanlinxi, Cuifeng, Dayuling, Jasmine Shan Lin Xi; Beautiful Taiwan Tea Co.“Old Style” Dong Ding, Mandala Milk Oolong; Paru’s Milk Oolong


I am an MSU graduate, and current alternative ed. high school social studies and history teacher. I formerly minored in anthropology, and I love Egyptian and classical history. I love to read, write, draw, paint, sculpt, fence(with a sword), practice calisthenics on rings, lift weights, workout, relax, and drink a cuppa tea…or twenty.

I’ve been drinking green and black teas ever since I was little living in Hawaii. Eastern Asian influence was prominent with my friends and where I grew up, so I’ve been exposed to some tea culture at a young age. I’ve come a long way since I began on steepster and now drink most teas gong fu, especially oolong. Any tea that is naturally creamy, fruity, or sweet without a lot of added flavoring ranks as a must have for me. I also love black teas and dark oolongs with the elusive “cocoa” note. My favorites are lighter Earl Greys, some white teas like What-Cha’s Kenyan offerings, most Hong-Cha’s, darker Darjeelings, almost anything from Nepal, Green Shan Lin Xi’s, and Greener Dong Dings. I’m in the process of trying Alishan’s. I also tend to really enjoy Yunnan Black or Red teas and white teas. I’m pickier with other teas like chamomile, green teas, and Masalas among several.

I used to give ratings, but now I only rate teas that have a strong impression on me. If I really like it, I’ll write it down.

I’ll enjoy a tea almost no matter what, even if the purpose is more medicinal, for it is my truest vice and addiction.


Michigan, USA

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