13 Tasting Notes
So I’ve always hated rhubarb, even though I haven’t tried it since I was very young. But I tried this tea, and somewhere along the line, the taste of rhubarb stop being disgusting, and I actually really liked it! I’ll have to try more…
I also hate rhubarb… But somehow rhubarb in tea has tasted good to me too. I tried rhubarb jelly again a few days and it still tasted terrible… I guess to me, rhubarb only works in tea!
Ours is an evil rhubarb-pushing laugh.
I really enjoy this tea and was glad to be able to buy more with the Back From the Dead promo. Hope it comes back again next fall. I have found drinking this after dinner really helped with my sweets cravings.
Having a really cruddy day, and this is warm, creamy, fresh, and perfect. If only life’s problems could be solved by a cup of tea…this one is certainly a nice escape.
I really don’t remember it being this creamy. I’m glad I got two of the 60g/$5 packs :-)
Preparation
I love the “open bonfire” smell, but the taste was weaker than I expected.
Following a suggestion on here, I added some steamed/frothed milk. Now it’s definitely…different! I’m still undecided on it, though.
Preparation
hullo brother to Aisling! I feel the same way about this one!! the teaopia version was loads better, I thought :)
Blasphemers, both of you! Yeah, no, I need to actually drink a cup of this at some point. >.<. I’m telling you, it’s amazing to cook with!
I know I tried it once!! well, not the DT version… but it was yummy!
Mmmm craving some now :)
I’ll give this the highest praise I’ve ever given any chai blend: Not disappointing.
Ever since warming up with “real” chai on a cold rainy day in Ithaca, NY during a road-trip to Albany, I’ve never found one that comes close to what I had at that Indian restaurant. I think it’s my preparation, I’m told that infusing the milk with the spices for a long time (~1 hour) before adding the tea is the secret to chai success. As soon as I can remember to buy all of the whole spices, I’ll try it ;-) I don’t think I’ll ever find a chai blend that can reproduce that taste without the extra hassle.
I tried this without milk, not my usual method for making chai. This tea tastes sweet and spicy, and the cinnamon is not overpowering (Like teavana’s chai…stay away, just trust me!). It needs to cool off a bit before everything levels out, it’s rather misleadingly musky out of the pot. The oolong is barely noticable to me on the first steep, but there is a solid base behind the sweetness and spice.
Maybe a second steep will tone down the spices and let more of the oolong through?
