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When I see ginger listed as an ingredient, I usually expect it to be the overriding flavour. This is not the case here. I can taste ginger, barely, but for the most part this tastes like turmeric. That’s fine, as I like turmeric; however, it does make for a rather simple taste. Possibly this is intended to be consumed more for health benefits than for flavour, but since that’s not why I’m drinking it, I’d have preferred a slightly more balanced flavour profile.

As this is a spice-based tisane which creates a dark gold brew when steeped, it has some similarities to chai. However, it lacks the sweetness and complexity of chai. It’s not really sweet at all, in fact, so if you like your spicy teas sweet as well, some honey would probably do well here.

Flavors: Ginger, Spices

Preparation
Boiling 4 min, 0 sec 2 g 13 OZ / 384 ML

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I like trying unique teas, especially those from areas of the world not known for tea production. It’s always something of a gamble and can lead to all kinds of surprises.

While I’m usually not into flavoured or scented teas, there are definitely exceptions. Hei cha which is not pu-erh tends to be my favourite category of tea, but I like some teas of all types. Smoky, creamy, and honey-like tastes generally appeal to me the most.

Top five teas I’ve had thus far (in no particular order):

Mekong Breakfast from Rakkasan Tea Company

2015 Gao Jia Shan “Cha Duo Tang” Wild Harvested Hunan Fu Brick Tea, from Yunnan Sourcing

Asahina Gyokuro “Hon Gyokuro” from Hojo Tea

Any good Lapsang Souchong

2018 Cha Yu Lin “Liu Bu Xi Village” Tian Jian Basket Tea from Yunnan Sourcing

Location

Rural New England

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