drank Star Spangled Chai by The Devotea
2290 tasting notes

SSTTB #14.

I’m not sure if it’s because I’m out of cream and having this with almond milk, or what, but nope. This is very drying, and the spice flavours have blended together to be quite licorice-y, with a bit of burnt flavour. IDK.

If I really needed another chai, I’d try it again once I got some cream, but this one is going back into the box for someone else.

Flavors: Anise, Drying

Preparation
195 °F / 90 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML
Robert Godden

I could’t imagine this with either almond milk or cream, so I bought both and tried it. Not good with either.
Works best as a straight black, particularly iced , or made up on a stovetop with 100% milk and some honey.

OMGsrsly

I’ll have to try it iced. Just an FYI, cream is 18-35% pourable milk here. I usually use 18%. I can’t do milk, definitely not 100% milk in a tea! It’s why I prefer almond milk for most tea-applications. :)

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Robert Godden

I could’t imagine this with either almond milk or cream, so I bought both and tried it. Not good with either.
Works best as a straight black, particularly iced , or made up on a stovetop with 100% milk and some honey.

OMGsrsly

I’ll have to try it iced. Just an FYI, cream is 18-35% pourable milk here. I usually use 18%. I can’t do milk, definitely not 100% milk in a tea! It’s why I prefer almond milk for most tea-applications. :)

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I mostly drink black tea.

Also: A map of tea places in Vancouver. I’ve been to some of them, but not a lot. If you have any suggestions, please let me know!
http://goo.gl/maps/gXsKK

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