I have the Double Ginger, from Amariel, which is just this plus dried ginger bits.

It’s really strong. Super spicy. I steeped it 5 minutes then pulled out the ginger chunks – she warned me it wouldn’t all dissolve, so I did use a basket.

I really like this, but don’t see that it’s much different from the ginger packets I get at the Asian market. I’m not sure that the dried ginger pieces really add a lot of extra flavour… not like grating fresh ginger into it does. (Yes, I’ve done that…)

So while I do like this and will no doubt finish it all rapidly, I don’t think I’d go out of my way to get it.

The caramel houjicha, however. I’m really looking forward to a cup of that one. Mmm, caramel tea. AND I have whipping cream. And maple syrup. :D :D

Thanks so much for sharing, Amariel!

Preparation
200 °F / 93 °C 2 tsp 10 OZ / 295 ML
OMGsrsly

Oh I lied. As this is sitting here it has reached BURNING FORCE levels of ginger. So amazing.

Login or sign up to leave a comment.

People who liked this

Comments

OMGsrsly

Oh I lied. As this is sitting here it has reached BURNING FORCE levels of ginger. So amazing.

Login or sign up to leave a comment.

Profile

Bio

I mostly drink black tea.

Also: A map of tea places in Vancouver. I’ve been to some of them, but not a lot. If you have any suggestions, please let me know!
http://goo.gl/maps/gXsKK

Location

Vancouver, BC, Canada

Website

http://goo.gl/maps/gXsKK

Following These People

Moderator Tools

Mark as Spammer