191 Tasting Notes
A very refreshing, light tea, but not weak. It reminds me a little of Constant Comment, with the citrus flavors, but it doesn’t seem to have the bitterness, which is great. I like regular earl grey and was a little afraid this would simply be a watered down version, but this was a very pleasant surprise! Looking forward to having it again soon.
Very nice! I definitely got both the vanilla and spice flavors of this tea. I steeped this my usual way for chais – 2 tea bags in about 10 oz water, then add sugar and milk (in this case, I tried almond milk). Delicious. My first cup was probably a tad on the weak side, but still tasty. I would steep for at least 5 minutes – maybe longer. I didn’t get any bitterness at a bit over 5 minutes. I was afraid this might taste artificial, with the artificial flavors added, but it doesn’t really. Just a nice sweet and spiced cup.
Preparation
One of my holiday favorites. Actually, I sort of wish I had some right now. This is one of the better flavored black teas that I’ve had – both the spices and the rum flavor come through nicely. I usually brewed two bags in about 10 oz of water, then added a bit of sugar and milk. I’m not sure I ever had it without milk, but I can say that you need a fair amount of sugar to bring out the flavors (as I’ve found to be the case with most chais). My attempts to reduce the sugar in order to be healthier were generally met with disappointment.
This is one of those teas I would drink for several days in a row, then start to feel a bit tired of it. Definitely a nice comforting tea to have around for wintertime, but I almost wish it were a year-round flavor. Maybe next winter I’ll stock up.
I get such a kick out of people that sweeten their teas. The only time I sweeten a tea is if the sweetener echos the flavors in the tea (like maple syrup in maple sugar black or ROT’s chai honey)- but even then I don’t always sweeten. I sweetened my FAVORITE chai w/ stevia once just cuz you’re “supposed” to sweeten chai and it completely dumbed down the chocolate instead of bringing out a flavor. I was extremely disappointed. I don’t think my tongue will ever be convinced sugar brings out flavor in tea. But that’s fine- my hips thank my tongue:)
Fair enough. What turned me on to chai in the first place was having it in coffee shops, where it is definitely served with plenty of sugar and steamed milk. I love chai made that way, so that is what I compare the chai I make at home to.
I go w/ loose leaf chai when I can. I add flavored syrups- but again it adds flavor, not just sweetness. I also enjoy chai latte mix (which has sugar in it), but to me that’s a completely different beverage. Yeah, I know- I’m weird.
This is an ideal dessert/after dinner tea. The box says it is vanilla and caramel flavored, and I was concerned that these flavors might be overpowering or too artificial. Not so. Just a good, smooth cup with a subtle sweetness and nice nuttiness (I think that comes from the rooibos)? I actually didn’t notice the spices until I saw the ingredients here on Steepster. This isn’t a notably spicy tea, just nice and mellow. I like it with soy milk and maybe a bit of sugar, but it doesn’t need much sweetening to bring out the flavor.
Preparation
Mint makes a great combination with green tea, and this blend is lovely. It is good on its own as a hot tea, but where I really enjoy it is combined with jasmine green tea and iced. So very refreshing! I anticipate brewing a lot of the jasmine mint green tea this summer.
Preparation
This is one of my favorites. A nice blend of black and fruit flavors. The currant flavor holds its own but is not overpowering. I guess the description of “malty” is accurate for the black tea flavor. I usually drink this hot, but I think it would also make a nice iced tea. I prefer this tea with no milk or sweetener.
As a sidenote, although this tea is fairly strong (I use about a teaspoon of leaves in a large mug, maybe 16 oz), sometimes the color seems a bit weak. I usually swish around the infuser at the end of the steep, which darkens the color, and I’ve never noticed variation in the actual taste of the tea.
Preparation
Of course, since I said in my previous note that I wouldn’t go for this tea every day..it’s actually been in heavy rotation lately. Probably every other day, alternating with Cameron’s Black Currant. It might have something to do with the fact that I’m low on bagged black teas, and I’m feeling especially lazy lately. But I think it also speaks to the fact that this tea is growing on me enormously. It is nice with both sweet and savory breakfast foods – especially as a nice counterpoint to something sugary.
I like it. With sugar and milk (or soymilk), it makes a nice dessert/after dinner tea. I haven’t tried any other hazelnut flavored teas yet, though, so I can’t really make a comparison. I never got any bitterness, even though I’m sure I oversteeped several times.
I’m finding it hard to put a finger on what I like about this tea, but I like it. Definitely fruity and a little sour, but the matcha gives it a bit more body (I think – I haven’t tried matcha on its own yet). A shorter steep and water just below boiling seems to work well.
Preparation
This isn’t my favorite bagged chai – a bit too much ginger or anise, maybe? It is tasty, though. I’m still on the search for the perfect “regular” bagged chai, without fancy flavors.
As with most chais, I brew with 2 tea bags in about 10 oz of water, then add milk and sugar.
