85

Really cool chai like blend. Definitely Middle Eastern overall, with the Rose, Cardamom, and Mint+Sage dominating the flavor. I’m glad that this was labeled an herbal tea because I tasted more of the herbs than the black tea, but it helped give the tea some umph and thickness in the body. The cinnamon is more noticeable after I brew it a second time. I only did two table spoons for about 14-16 oz for two people, and 3 minutes time with 195 F. I enjoyed the first cup, and though it was naturally sweet, I put some sugar and it brought up the black tea and rose more. Honey brings up the mint and cinnamon more so far.

I’m into this one so far, and I’m glad I got it because it’s unique compared to other Chai/Masala like blends. Then again, I’m a sucker for rose in a chai any day.

Flavors: Cardamom, Cinnamon, Herbs, Honey, Mint, Rose, Sage, Spicy, Sweet

ashmanra

I have never had a chai with rose that I can recall, but as a chai tolerator I would be more likely to like it with rose.

Daylon R Thomas

Chai tolerator lol. I go through moods for Chai, and usually crave them in Summer/Autumn. I like them with sweet and condensed milk if they are smaller leaves or ground into fine powder, and I always think they are better if I get them from a Lebanese or an Indian Restaurant. I am a lot choosier if I’m buying them loose leaf, and tend to go for the unusual flavor combo ones. I love Chai Put a Spell on You from Brutalities because it’s a lighter tea that balances the lemongrass and coconut with pepper and cardamom.

Daylon R Thomas

What-Cha had the best traditional chai with a good assam base that I’ve had so far whole leaf.

ashmanra

I enjoy chai a kot as long as I make it unhealthy – all milk base with no water, good dollop of sugar! I have even been known to put whipped on top…..

But drinking it plain and made with just water isn’t my bag, and I don’t like tons of ginger or black pepper, turmeric, or clove in it. Cinnamon and cardamom and just a hint of the other spices, okay.

Daylon R Thomas Yeah, I’m not into turmeric either. It always make it taste like carrot flavored chalk. I love it with milk or as in a cold drink-even cooking, but never straight.

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ashmanra

I have never had a chai with rose that I can recall, but as a chai tolerator I would be more likely to like it with rose.

Daylon R Thomas

Chai tolerator lol. I go through moods for Chai, and usually crave them in Summer/Autumn. I like them with sweet and condensed milk if they are smaller leaves or ground into fine powder, and I always think they are better if I get them from a Lebanese or an Indian Restaurant. I am a lot choosier if I’m buying them loose leaf, and tend to go for the unusual flavor combo ones. I love Chai Put a Spell on You from Brutalities because it’s a lighter tea that balances the lemongrass and coconut with pepper and cardamom.

Daylon R Thomas

What-Cha had the best traditional chai with a good assam base that I’ve had so far whole leaf.

ashmanra

I enjoy chai a kot as long as I make it unhealthy – all milk base with no water, good dollop of sugar! I have even been known to put whipped on top…..

But drinking it plain and made with just water isn’t my bag, and I don’t like tons of ginger or black pepper, turmeric, or clove in it. Cinnamon and cardamom and just a hint of the other spices, okay.

Daylon R Thomas Yeah, I’m not into turmeric either. It always make it taste like carrot flavored chalk. I love it with milk or as in a cold drink-even cooking, but never straight.

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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.

Location

Michigan, USA

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