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15

This is my first EVER teavana tea from my first EVER swap from oOTeaOo!!! First swap note. Yay! Thank you for giving me all these neat teas I can’t wait to try!

Observation 1: I prepared this tea myself. This tea was steep at 150 degrees F for 2 minutes as instructed. The blend is very pretty and smells a lot like cinnamon. The liquor is a deep amber color and also smells of nothing but cinnamon.

Observation 2: Naked, I taste the cinnamonn and white tea. It is very spicy and clean tasting. I suspect I should steep slightly longer than instructed or perhaps add more tea.

Observation 3: With sugar, this tea is very light. Somehow, the sugar seems to detract from the spice. I cannot taste any of the green tea; still just white tea and cinnamon.

Observation 4: With milk, I don’t even knnow how to tastefully describe this. Its gross. It tastes like milk aand something funky… like blue cheese maybe?

Observation 5: With milk and sugar: Just don’t do it. Trust me. I thought my milk was stale, I went to the fridge to investigat and my milk doesn’t expire for 10 more days.

I resteeped this later in the afternoon. It cam out very light. The cinnamon scent was still very prominent, but the taste wasn’t. It now has an after-tase reminiscent of spoiled milk..

Overall, blegh. I never say that about a tea, not even that horrid raspberry herbal of doom deserved a “blegh.” Will not buy and do not want to drink. Shame to see a tea go to waste.

Boyfriend review: Interesting combination…

Preparation
150 °F / 65 °C 2 min, 0 sec
Lady 0f Spaydes

Somehow this tea is only bested in worseness by the tea that gave me nightmares.

Uniquity

Milk and white tea usually don’t pair well. Well, milk is always blegh for me but it’s especially blegh in white. Or green. Or green oolongs. :) Sorry this one didn’t do it for you!

Lady 0f Spaydes

I figured as much, I’m not a fan of green and milk, but I thought: its a chai, so don’t they make the blends expecting you to add milk? Second time I had it was naked and only with sugar and the spoiled milk flavor was still a prominent aftertaste. Unfortunate. :C

Claire

I don’t like this one either! I’m a big chai fan but the white ayurvedic chai just doesn’t hit my chai spot.

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Comments

Lady 0f Spaydes

Somehow this tea is only bested in worseness by the tea that gave me nightmares.

Uniquity

Milk and white tea usually don’t pair well. Well, milk is always blegh for me but it’s especially blegh in white. Or green. Or green oolongs. :) Sorry this one didn’t do it for you!

Lady 0f Spaydes

I figured as much, I’m not a fan of green and milk, but I thought: its a chai, so don’t they make the blends expecting you to add milk? Second time I had it was naked and only with sugar and the spoiled milk flavor was still a prominent aftertaste. Unfortunate. :C

Claire

I don’t like this one either! I’m a big chai fan but the white ayurvedic chai just doesn’t hit my chai spot.

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Bio

A casual tea drinker since my childhood; I recently began to truly explore international tea culture in my search for the perfect tea ritual in my extremely hectic lifestyle. I am a young pantheist college student pursuing the science of medicine with a minor in bioethics (philosophy) and I firmly believe that having a ritual for relaxation and meditation is crucial to physical and emotional wellbeing. I recently hosted my first afternoon tea party and hope to assemble a routine arsenal of tea and literature enthusiasts to share my teatime. My tastes are international and I embrace styles and ideas of different cultures across the centuries. I look forward to tea and literary recommendations from you all!

So I know there is no proper way to truly gauge teas as the best or the worst, but like with education, a standardized rubric system is very important to communicate certain aspects of a quality before one has a chance to read in-depth reviews.

It is with this in mind that I strive to follow the proceeding guidelines and rubric:

1. I shall not provide a grade based upon an improperly brewed tea. This includes: experimental blending, scalded leaves, oversteeping/understeeping and insufficient amounts of leaves provided.

2. All rated teas must initially be steeped in accordance to the guidelines provided by the tea company. Addendum/reevaluation may occur if properly documented.

3. I shall try my very best to leave personal preference out of the scope of grading. However, I shall endeavor to be very clear of my opinion of the teas that I rate.

Grading Rubric
100 point scale:

- Clearly and concisely conveys the flavors of the artist’s intent with no supplemental explanation if the flavors are within the taster’s experience (20 points)
- Requires menial ingredient adjustment (i.e.: milk, sugar, stevia, etc.) to achieve the flavors intended by the artist. (15 points)
- Is completely consistent in flavor and quality from batch to batch. (15 points)
- Requires little to no adjustment to preparation (sans accounting for regional differences in altitude, airpressure, etc…) for a full flavored steeping (10 points)
- has a very high quality tea base that compliments the blend (note: does NOT require whole leaves)(10 points)
- Re-steeps at least two to three times strongly if able. (if bagged, re-steeps twice well) (10 points)
- Stores very well (No flavor diminishment when stored in a dark, cool and airtight space for short periods of time). If bagged, is packaged promoting optimal infusion, ease of use and freshness. (10 points)
- has a clear explanation of ingredients, allergens and preparation instructions. (5 points?)
- Is very well priced in relation to the quality of ingredients and quantity provided. (5 points)

Location

Los Angeles, CA, USA

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