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drank Rooibos Chai by Teavana
300 tasting notes

I have this from a gift set and had no plans for it, until today when I woke up feeling queasy and nothing sounded good to drink, except this. Its the only rooibos in the house and has ginger to boot. I tried this only once over the summer, decided it lacked body and moved on.

Yesterday when I was sampling someone commented that the didn’t like chai because it tastes like medicine. They didn’t try the sample, but the comment befuddled me, until this morning. I kinda get some sort of medicine from this, maybe honey and lemon cough drops? Ricola? Heh, I could see blending this with Swiss Vervaine Melange for a Ricola inspired tea and I’m not sure if its genius or disgusting.

Anywho, its fine that it reminds me a little of medicine, as that’s what I need right now. Before I started logging this I was reading about one of 52 Tea’s Lemon and Rooibos blends and I started tasting lemon in the cup, like really sweet lemon (it was just after taking a bite of pb&j. But yeah, definitely taste the lemongrass.

So in short, I am grateful for this tea this morning, but its nothing I would buy or pick off the tea wall as a free beverage at work. I will probably blend this with Maharaja Chai Oolong and Taj Masala Black at home. And I will probably blend this with Swiss Vervaine at work today or tomorrow and see what my cohorts reactions are (they always make odd dessert blends for others to evaluate, I just bring in higher quality straight tea for them to try).

Preparation
205 °F / 96 °C 4 min, 30 sec

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Bio

Druid, artist, poet, mum, lover of tea, ritual and myth. I grew up on Celestial Seasons herbals but fell in love with straight loose leaf tea working at my local Teavana for a year. I am grateful for the introduction and the experience, but have moved on.

I see tea as an experience for the senses, I like to imagine tasting the land and the weather as well as the effect of sun, air, fire and the human hand. I have a soft spot for shu pu’er, yabao, scented oolongs, wuyi oolongs, taiwanese tea as well as smooth naturally sweet blacks, creamy greens and surprisingly complex whites.

I began ordering lots of samples from Upton to educate myself on different varieties of tea we didn’t have at work and have fallen head over heels for the unique offerings from Verdant Tea. I am learning things I like: buttery mouthfeel, surprising sweet or spice notes, woodiness, mineral notes, depth and complexity and things I don’t: astringency, dry and sour notes.

I collect tea tins and am in danger of collecting pots, though I am trying to restrain the urge due to current lack of space. I brew mostly in a glass infuser mug or a tea maker, only using cast-iron for company now (still need to get a gaiwan) and tend not to sweeten my teas unless they are British or fruity and iced, which is not often.

As far as ratings, I lack a definite system and haven’t been assigning numbers lately, wanting to spend multiple sessions with a tea first. I usually only log a tea once, unless it is a new harvest or I have significantly different observations, but will go back and edit or comment if I find something interesting or new.

Location

Baker Street, Berea, Ohio

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