Sahpat Teas

Recent Tasting Notes

86

The dry leaf is so pretty! The darkness of the chocolate and the bright red of the saffron really add depth to the medium brown of the rooibos and honeybush. The chiles contribute a strong, spicy smell.

The brew is a medium reddish-brown. There’s a bit of film on the top that I’m not excited about. The chile scent is deeper now, with a chocolate background. The flavor is nummy. Dark chocolate at the beginning of the sip fades into a sharp spiciness. The chile really lingers on the palate. I’m normally not very good with hot spices. The lingering heat of this blend is just on the edge of what I can handle. A bit of rice milk adds creaminess but does nothing to tamp down the spiciness. This is an intense cup for me!

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62
drank Fruity Sangria by Sahpat Teas
120 tasting notes

I brewed this as an iced tea after finishing the last of DavidsTea Kanpe. Unfortunately, this doesn’t quite live up to the bar that Kanpe raised so high. It has a lot of the same elements, but it is a bit too floral and astringent for my liking. The tea has a natural sweetness from all of the fruit, but maybe a bit of sweetener (if you could stand it) would help balance out the hibiscus’ astringency.

Flavors: Berries, Flowers, Jam, Stewed Fruits

Preparation
Iced 6 min, 0 sec 10 tsp 32 OZ / 946 ML

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70
drank Toasted Almond by Sahpat Teas
41 tasting notes

Generally not a cinnamon fan but it really worked with this tea! Would recommend a steep time of closer to 5 min as opposed to the recommended 3 min.

Flavors: Cinnamon

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

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