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Lost the note that I had written to an accidental “back” button, and too lazy to rewrite it all, so here’s the Cliffs Notes version… :(

The banana here is lovely, as it always is in Anne’s teas. However, the base is exceedingly earthy and mineral, which is a rather strange combination with the banana IMO. It sort of fights against the banana’s natural creaminess. Also the cinnamon is quite barky/woody, which is another rather harsh note against the banana…

So not a bad tea, but not a winner for me.

Flavors: Banana, Bark, Cinnamon, Creamy, Earth, Mineral, Smoke, Sweet, Wood

Preparation
200 °F / 93 °C 3 min, 0 sec 2 tsp 12 OZ / 354 ML
CrowKettle

Barky/woody.. yes, that’s why I don’t like the cinnamon. Good way of putting it!

Cameron B.

Sometimes the barkier cinnamon can be okay, but it just doesn’t work for me here ha ha. It needed more of a soft/sweet cinnamon note to pair with the banana.

Kittenna

I’ll be trying this one out next week, sad it doesn’t sound like it will be a winner! I’m pretty picky on my cinnamon too, although not quite clear on how to describe my preference.

52Teas

There are two types of cinnamon: Ceylon & Cassia. Both have similar health benefits and a similar flavor. The Ceylon type has a softer flavor – Cassia is stronger in flavor – so therefore the flavor of the Ceylon cinnamon (also known as true cinnamon) tends to taste a little woodier or barky. Cassia is what most people have in their spice pantry that’s labeled “cinnamon”. It’s also what most tea companies use. I do not. I made the decision to stop using Cassia because Cassia also contains large quantities of coumarin which studies have shown to be moderately toxic to the kidneys and the liver.

Evol Ving Ness

Thank you, Anne, for weighing in on this. And especially a big thank you for being tuned in to and responsible wrt our tea community and what we put into our bodies. (And those of us with health concerns already value that something that brings joy and comfort is not making us even weaker and sicker).

CrowKettle

Second what Evol Ving Ness wrote. Thank you, Anne!

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Comments

CrowKettle

Barky/woody.. yes, that’s why I don’t like the cinnamon. Good way of putting it!

Cameron B.

Sometimes the barkier cinnamon can be okay, but it just doesn’t work for me here ha ha. It needed more of a soft/sweet cinnamon note to pair with the banana.

Kittenna

I’ll be trying this one out next week, sad it doesn’t sound like it will be a winner! I’m pretty picky on my cinnamon too, although not quite clear on how to describe my preference.

52Teas

There are two types of cinnamon: Ceylon & Cassia. Both have similar health benefits and a similar flavor. The Ceylon type has a softer flavor – Cassia is stronger in flavor – so therefore the flavor of the Ceylon cinnamon (also known as true cinnamon) tends to taste a little woodier or barky. Cassia is what most people have in their spice pantry that’s labeled “cinnamon”. It’s also what most tea companies use. I do not. I made the decision to stop using Cassia because Cassia also contains large quantities of coumarin which studies have shown to be moderately toxic to the kidneys and the liver.

Evol Ving Ness

Thank you, Anne, for weighing in on this. And especially a big thank you for being tuned in to and responsible wrt our tea community and what we put into our bodies. (And those of us with health concerns already value that something that brings joy and comfort is not making us even weaker and sicker).

CrowKettle

Second what Evol Ving Ness wrote. Thank you, Anne!

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Bio

Hi, I’m Cameron! I’m a 30-something software engineer currently living in Austin, Texas with my husband and our two pugs, Gobo and Ume. I tend to cycle between my different hobbies, and they include knitting, video games, board games, miniature painting, bento, baking, and – of course – TEA! But really, what I’m best at is collecting hobby related-things… ;)

~ 2022 SIPDOWN CHALLENGE! ~
~ January Sipdowns: 33
~ Total 2022 Sipdowns: 33

I prefer my tea lukewarm or at room temperature and without milk or sugar. I will often sweeten iced tea. I brew Western style, and fluctuate between using mugs or teapots with small cups depending on the season. Occasionally I’ll brew Gongfu style when I’m in the mood. I also use a kyusu for Japanese teas.

I am always up for a swap! Just let me know if you’d like to try something in my cupboard.

Tea Preferences:
I enjoy both flavored and unflavored teas in many forms. These days, I drink mostly flavored teas, and I tend to gravitate most toward black, green, and oolong varieties. I do have a special fondness for straight Japanese green teas, however. I also enjoy maté, rooibos, honeybush, and herbal tisanes. I love matcha and drink it often!

Fruit: All of them! My ‘go-to’s tend to be in the red fruits, stonefruit, or citrus spectra. I also really love apple, banana, berry, fig, lychee, melon, pear, and rhubarb flavors. Tropical fruits aren’t among my favorites, but I still enjoy them once in a while – especially passionfruit, mango, and pineapple. I am not generally a fan of coconut in tea, though there are some exceptions.

Dessert: I love creamy vanilla and marshmallow flavors, along with anything in the caramel family such as butterscotch, toffee, or maple. Chocolate is also a favorite, though I’m often disappointed by it in tea. And don’t forget anything buttery, cakey, or cookie-y!

Floral: I’m a little bit more particular in this category. I very much enjoy jasmine, even strong jasmine, along with sakura and chamomile. Osmanthus is also a favorite of mine. But I’m not crazy about rose or lavender flavors, and I prefer hibiscus in moderation only.

Spices: I don’t generally find myself drawn to masala chai, but I do enjoy spices combined with other flavors. My favorite spices are the warm ones, especially cinnamon, nutmeg, anise, and cardamom. A bit of heat from black pepper or chili is okay too, as long as it’s not overwhelming! Ginger can be a lovely accent, but I find it difficult to drink as a starring flavor.

Aromatics: I’m obsessed with Earl Grey! I also love cooling flavors such as mint (especially spearmint), pine, juniper, and eucalyptus. I am not a fan of strong rosemary or sage in tea.

Favorite Purveyors:
3 Leaf
Bird & Blend
Dammann Frères
Kusmi
Kyoto Obubu Tea Farms
Lupicia
Taiwan Tea Crafts
TeaVivre
Yunnan Sourcing

Tea Rating Scale:
90-100: Outstanding! Permanent cupboard resident
80-89: Great – a possible staple
70-79: Good, but I wouldn’t buy it
60-69: It’s decent
50-59: Meh… I may or may not have finished the cup
40-49: Ick. Couldn’t finish it.
00-39: Repulsive, I spat it out

I will sometimes refrain from rating a tea if I feel I’m too biased due to my personal dislikes, or if I suspect the sample has been compromised by age.

Cupboard Spreadsheet:
https://docs.google.com/spreadsheets/d/1ZEuKf1-ppR-VXajO4vV39zU1N3zjFJteEPAynqD2yl0/edit?usp=sharing

Location

Austin, Texas

Website

https://www.instagram.com/tea...

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