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Daylon R Thomas drank KISHR Superfuit Brew by Kishr Tea

1705 tasting notes

This was from when the company was first starting up as a coffee-tea alternative. I am pretty sure this product is now called the Spiced Chai, and that’s what it is.

So in terms of taste, it is pretty much a masala with whole spices, lots of cinnamon, and a slightly fruity/cherry-lemon aftertaste from the coffee. Great in larger quantities of water like 16 oz and does not over steep too much with a lot of water, so it is great for large thermos and tumblers. It is also a great pick me up since the spices combine with the bare amount of caffeine in the cascara/coffee fruit husk. So nice, alert and focused feeling without the jitters. It can be oversteeped and be brown cinnamon water if you let it sit too long. The cinnamon is strong enough for me to drink without sugar, but some honey or sugar would not be bad additions. I am not sure if I can say the same for milk because this is a fruit herbal. Good cold or hot, and great for the winter.

I highly enjoy this chai and the convenience of the sachets, but it is a little too pricey for me to get often. Think $7-9 for 10 sachet bags. I would purchase this occasionally, like for paper days. for a little pre-workout on a cold day, or a day I do not feel like staining my teeth with tannin from regular doses of straight coffee and tea.

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First Off, Current Targets:

Whispering Pines Alice
Good Luxurious Work Teas
Wang Family’s Jasmine Shanlinxi
Spring, Winter Taiwan High Mountain Oolongs

Dislikes: Heavy Tannin, Astringency, Bitterness, or Fake Flavor, Overly herby herbal or aged teas

Picky with: Higher Oxidation Oolongs, Red Oolongs (Some I love, others give me headaches or are almost too sweet), Mint Teas

Currently, my stash is overflowing. Among my favorites are What-Cha’s Lishan Black, Amber Gaba Oolong, Lishan Oolong, Qilan Oolong, White Rhino, Kenya Silver Needle, Tong Mu Lapsang Black (Unsmoked); Whispering Pines Alice, Taiwanese Assam, Wang’s Shanlinxi, Cuifeng, Dayuling, Jasmine Shan Lin Xi; Beautiful Taiwan Tea Co.“Old Style” Dong Ding, Mandala Milk Oolong; Paru’s Milk Oolong

Me:

I am an MSU graduate, and current alternative ed. high school social studies and history teacher. I formerly minored in anthropology, and I love Egyptian and classical history. I love to read, write, draw, paint, sculpt, fence(with a sword), practice calisthenics on rings, lift weights, workout, relax, and drink a cuppa tea…or twenty.

I’ve been drinking green and black teas ever since I was little living in Hawaii. Eastern Asian influence was prominent with my friends and where I grew up, so I’ve been exposed to some tea culture at a young age. I’ve come a long way since I began on steepster and now drink most teas gong fu, especially oolong. Any tea that is naturally creamy, fruity, or sweet without a lot of added flavoring ranks as a must have for me. I also love black teas and dark oolongs with the elusive “cocoa” note. My favorites are lighter Earl Greys, some white teas like What-Cha’s Kenyan offerings, most Hong-Cha’s, darker Darjeelings, almost anything from Nepal, Green Shan Lin Xi’s, and Greener Dong Dings. I’m in the process of trying Alishan’s. I also tend to really enjoy Yunnan Black or Red teas and white teas. I’m pickier with other teas like chamomile, green teas, and Masalas among several.

I used to give ratings, but now I only rate teas that have a strong impression on me. If I really like it, I’ll write it down.

I’ll enjoy a tea almost no matter what, even if the purpose is more medicinal, for it is my truest vice and addiction.