The flavour here is toasty and earthy, like the best parts of coffee mellowed out. The cinnamon is taking a backseat (I’m quite happy about that as I generally don’t enjoy cinnamon-forward teas).

For some reason, this comes across in my mind as a fall tea. The colours of the dry leaf are Halloween-esque and it just makes me think of autumn.

Preparation
200 °F / 93 °C 4 min, 0 sec 3 g 14 OZ / 414 ML
Sierge Krьstъ

Cardamom was the one blended I to brown sugar for coffee mixes.

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Sierge Krьstъ

Cardamom was the one blended I to brown sugar for coffee mixes.

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I love black tea and this is usually what’s in my mug. I’m also happy to enjoy a cup of green or red rooibos (green preferable to red), herbals, oolongs (unroasted/green and red preferable to roasted), whites, and subtly flavoured greens (mango or pineapple, yum!).

Likes:
Raspberry, strawberry, peach, rhubarb, passionfruit, blackcurrant, redcurrant, fig, and most fruits in general, maple, creaminess, hay, biscuit, lavender, and cacao/dark chocolate.

I enjoy bergamot when paired with flavours that mellow it (Camellia Sinensis Earl Grey Cream is one of my favourites).

Dislikes:
Any smokiness at all, stevia, too much blackberry leaf, rose, jasmine, ginger (except in chai), cinnamon-heavy teas, anything cloying or fake/candy-like.

I’m vegan with an allergy to potatoes, so I avoid any animal products in tea, along with sprinkles as these often have potato starch (I usually just pick them out of blends).

she/her

Last updated January 2023.

Location

Canada

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