I have a pouch of this from when it was called Monkey Bread, and a pouch of Cinnamon Bun. Today I’m drinking the older of the two — the Monkey Bread. I added 1 tsp of leaf to boiling water, and gave it approximately 3.5 minutes. It brews up a fairly light golden brown, and so I went without additions. I’m glad of that, because I think milk and sugar might have obscured the wonderful yoghurty notes I’m getting from this. That alone puts me in mind of a cinnamon bun drizzled with yoghurt/cream cheese icing. The fact that there’s a big smack of cinnamon helps too, obviously! Cinnamon is the main flavour, as would be expected, but there’s a good dose of chai-style spicing, too. It’s not too heavy, though — it reminds me of the spice you might find in a banana loaf cake, or something like that. Not the main flavour, nor intended to be, but a firm background note. With the chai, icing, and cinnamon notes taken together, this is like cake and tea complete! A seriously good dessert replacement! I’m glad I have two sample pouches now — I can save one for autumn/winter, when this will definitely come into its own!