This tea was harvested January 2015. I steeped first according to the instructions on the packet: 2 tsp. per cup at 194 for three minutes. I was looking forward to it because the dry leaves smell like cocoa and cinnamon. Unfortunately, this is the most insipid and least interesting of the lot I’ve tried from What-Cha. I couldn’t really taste the cocoa, and only got very faint cinnamon notes.

I steeped a second time using boiling water for 7 minutes to see if I could get more flavor out of it. It’s a little better this time, but still really bland. Next time I try this, I will use boiling water at the beginning, include more leaf and increase the first steep time.

For the most part, the teas from What-Cha have been great, but I really didn’t care for this one. It’s so bland that I’m pretty sure it would not work in a gaiwan either.

Flavors: Cinnamon, Cocoa

195 °F / 90 °C 3 min, 0 sec 2 tsp 8 OZ / 236 ML

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.



I drink black and oolong teas — and am trying to learn a little about puerh these days. I’m in it for the taste, not the appropriated Eastern mysticism. Not so good at keeping my cupboard up to date, let alone making a tea spreadsheet. I don’t really do sipdown reviews because then I’d be judging the tea based on the dust at the bottom of the bag. I think it’s nifty that there are tens of thousands of options involving just this one plant leaf.


Southern transplant in Connecticut

Following These People

Moderator Tools

Mark as Spammer