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Lost the note that I had written to an accidental “back” button, and too lazy to rewrite it all, so here’s the Cliffs Notes version… :(
The banana here is lovely, as it always is in Anne’s teas. However, the base is exceedingly earthy and mineral, which is a rather strange combination with the banana IMO. It sort of fights against the banana’s natural creaminess. Also the cinnamon is quite barky/woody, which is another rather harsh note against the banana…
So not a bad tea, but not a winner for me.
Flavors: Banana, Bark, Cinnamon, Creamy, Earth, Mineral, Smoke, Sweet, Wood
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Barky/woody.. yes, that’s why I don’t like the cinnamon. Good way of putting it!
Sometimes the barkier cinnamon can be okay, but it just doesn’t work for me here ha ha. It needed more of a soft/sweet cinnamon note to pair with the banana.
I’ll be trying this one out next week, sad it doesn’t sound like it will be a winner! I’m pretty picky on my cinnamon too, although not quite clear on how to describe my preference.
There are two types of cinnamon: Ceylon & Cassia. Both have similar health benefits and a similar flavor. The Ceylon type has a softer flavor – Cassia is stronger in flavor – so therefore the flavor of the Ceylon cinnamon (also known as true cinnamon) tends to taste a little woodier or barky. Cassia is what most people have in their spice pantry that’s labeled “cinnamon”. It’s also what most tea companies use. I do not. I made the decision to stop using Cassia because Cassia also contains large quantities of coumarin which studies have shown to be moderately toxic to the kidneys and the liver.
Thank you, Anne, for weighing in on this. And especially a big thank you for being tuned in to and responsible wrt our tea community and what we put into our bodies. (And those of us with health concerns already value that something that brings joy and comfort is not making us even weaker and sicker).
Second what Evol Ving Ness wrote. Thank you, Anne!
Barky/woody.. yes, that’s why I don’t like the cinnamon. Good way of putting it!
Sometimes the barkier cinnamon can be okay, but it just doesn’t work for me here ha ha. It needed more of a soft/sweet cinnamon note to pair with the banana.
I’ll be trying this one out next week, sad it doesn’t sound like it will be a winner! I’m pretty picky on my cinnamon too, although not quite clear on how to describe my preference.
There are two types of cinnamon: Ceylon & Cassia. Both have similar health benefits and a similar flavor. The Ceylon type has a softer flavor – Cassia is stronger in flavor – so therefore the flavor of the Ceylon cinnamon (also known as true cinnamon) tends to taste a little woodier or barky. Cassia is what most people have in their spice pantry that’s labeled “cinnamon”. It’s also what most tea companies use. I do not. I made the decision to stop using Cassia because Cassia also contains large quantities of coumarin which studies have shown to be moderately toxic to the kidneys and the liver.
Thank you, Anne, for weighing in on this. And especially a big thank you for being tuned in to and responsible wrt our tea community and what we put into our bodies. (And those of us with health concerns already value that something that brings joy and comfort is not making us even weaker and sicker).
Second what Evol Ving Ness wrote. Thank you, Anne!