19 Tasting Notes
I really enjoy this herbal tisane. The lemon is very bright, the ginger bites well when it’s fresh, and I prefer to order it directly from Stash to insure it’s freshness. It’s wonderful with honey when I’m sick, and good when I just need a bracing something that won’t keep me awake at night.
Preparation
I use this tea for gungfu tea drinking, usually a tablespoon in my Yixing clay pot for one minute, starting at about 200 F and going to a full roiling boil by the third or fourth steep. It’s all peaches and perfume with a hint of smoke and wood, and a complete lovely complex of scents and flavors, I only drink this when I can really concentrate on the tea.
Preparation
When this is fresh, it’s the most amazing ginger tisane with robust tangy lemon notes I’ve ever had. It’s bright, wonderful, surprisingly good, especially with a little honey. The only problem is that every time I’ve bought it in a grocery store, it’s been stale and sad and old and not nearly as good. So I usually just mail order this directly from Stash, and it’s always been amazing when it’s right from them.
Preparation
A straightforward, simplistic rooiboos chai, with plenty of cloves and cinnamon, it’s not that spicy, but it’s pretty much as advertised. It can be a soothing cup with honey and milk in the evening, but it feels a little flat to me without cardamon or black pepper.
Preparation
It is a classic for a reason. I love this tea. The bergamot asserts itself just enough to compliment the bright base tea. It brews rich and flavorful and aromatic. I love this with chocolate and with any kind of cookie. It’s a wonderful pick me up in the afternoon