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“The leaf of this is really powdery since it’s supposed to be an herbal coffee. The scent was super bitter, and I thought I wouldn’t like it, but the spice combination turns this into a decent chai!...” Read full tasting note
Roasty Chai Tea / Herbal Coffee
An audacious brew with distinct notes of roasted malt brought on by charred myrtle nuts. The earthy artist’s conk, sweet fireweed, and spicy cinnamon lends a warm chai-like flavor. A forager’s delight. A fine grind similar to coarse coffee and hot chocolate.
Ingredients: a finer grind of oxidized fireweed, roasted myrtle nuts, artist conk mushroom, ginger, cinnamon, nutmeg, peppercorn, vanilla bean
How to Brew: Brew longer than most teas. Using a french press, steep 1 tablespoon per cup at 210° for 10-15 minutes. You may also simmer for 10 mins for a more concentrated chai masala-like brew.
Tasting Notes: Nutty, toasty, spicy, warming, zesty, cinnamon, tannic
Tea Attributes: Playfulness, creativity, stimulation, foraging, ingenuity, adaptiveness, intelligence, wildness
Pairings: cream and honey, cookies, chocolate, pecans, cake, French pastry, whiskey, brandy, a toasty fire with family
Special Tips: Serve pipin’ hot with with honey & cream. Make a trickster tea simple syrup and make a whiskey or brandy cocktail.
Learn More: Oregon Myrtle Nuts, Artist Conk Mushroom, Fireweed
In the Artwork: Common Raven, Oregon myrtle nut / California bay nut, artist conk fungi, fireweed
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The leaf of this is really powdery since it’s supposed to be an herbal coffee. The scent was super bitter, and I thought I wouldn’t like it, but the spice combination turns this into a decent chai! There’s a good bit of roastiness and some relatively mild spices. It’s earthy and interesting with some sugar and almond milk. I appreciate the unique variety of foraged ingredients here. It makes it feel extra fresh!
