2021 sipdown no. 61

This is a bit of a sad sipdown because this tea exceeded my expectations. I really wasn’t sure how the chai spices would be against the hojicha base and never really felt in the right mood for this tea.

I was truly mistaken. This chai is really amazing. I feel the hojicha base adds so much to this blend, and I may possibly prefer it over a black base. The light yet deep roastiness of the base complements the spices so nicely. The spices have a great balance where no one spice overshadows the others. There’s also a sweetness here that isn’t cloying at all and while I’m not completely sure where it comes from, it’s welcome.

Thanks to Cameron for sharing another wonderful tea!

Preparation
200 °F / 93 °C 3 min, 0 sec 3 g 14 OZ / 414 ML
Cameron B.

I have plenty to share, so I’ll have to remember to send you some more in our next swap!

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Cameron B.

I have plenty to share, so I’ll have to remember to send you some more in our next swap!

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Bio

I live with my partner and our two bunnies: Callie and Ben, and two cats: Freyja and Ivan. I’m currently working on my MSc in biology and enjoying tea along the way!

I love straight and flavoured black teas and this is what I’m usually drinking.

I’m also happy to enjoy a cup of green or red rooibos (green preferable to red), herbals, oolongs, whites, and subtly flavoured greens. Other teas I’m happy to try at least once!

Likes:
Raspberry, rhubarb, passionfruit, and most fruits in general, maple, creaminess, cacao/dark chocolate, honey, coconut, and chai spices. I’m open to other flavoured teas but they can’t be cloying or fake/candy like.

Dislikes:
Any smokiness at all, stevia, too much blackberry leaf, flowers (rose and jasmine), and ginger (except in chai).

Flavours that can go either way:
Hibiscus, vanilla, and peach.

https://www.instagram.com/biologistcourtney/

Last updated March 2021.

Location

Canada

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