I’ve said it before and I’ll reiterate it – you can tell this has an oolong base.

It doesn’t matter how long you steep it for, or how much leaf you use – the oolong hinders the chai-ness so that there’s a definite ceiling to the flavor. And it definitely won’t stand up to milk/sugar, because I’ve tried it before and been disappointed.

There is a warming hint of ginger on the tongue, and I’m really tasting the oolong base today – its got the plum fruitiness of a dan cong that I do like. It’s a weird combo with the ginger though.

It’s an older blend, so I do have to cut it some slack, but even at it’s prime I noted how light the base was. Good if you want a spicy chai with no additives, but, to me, it kind of defeats the purpose of a good chai in the first place.

Boiling 5 min, 0 sec 3 tsp 16 OZ / 473 ML

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My tea habits:

*I am an unashamed Lipton iced-tea drinker (mass quantities, year round).
*I like hot teas but only in cold weather (and occasionally late summer nights or mornings).
*I love Japanese greens (the more seaweed-y the better) and good strong malty black teas.
*I do NOT love smoke in any form.
*Vanilla, cinnamon, or lemon anything will usually pique my interest.
*I’m working on pu-erh but it’s definitely going to take some time to grow on me.

(updated September 2015)


Medford, OR

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