I was hoping for a variation on the Gingerbread Chai from a year or so back, and this didn’t quite deliver. It doesn’t have the spiciness of the chai. However, the sweet coffee cake flavor is delightfully apparent when the tea is not oversteeped, and there is a hint of spiciness. I recommend adding a little brown sugar — maybe next time I’ll be adventurous and try molasses. I would definitely recommend green tea steeping temps for this one (175F) to bring out the delicate flavors.