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100
drank Bengal Spice by Celestial Seasonings
116 tasting notes

This tea is really, emphatically, sweet. Not just sweet as opposed to tart. Sweet. I used to drink it years ago and I swear the recipe has changed because I used to add both milk and sweetener to it. Now I use milk or fat-free half and half, but never sweetener.

I don’t detect the pepper as much, either. To me, this is a nice spicy dessert tea, very much like chai but not as cloying as the over-sweetened chai I have tried from time to time in restaurants.

Preparation
200 °F / 93 °C 5 min, 0 sec

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That isn’t Angus; nor is it Merle, Finn, or Dulcie. It’s a very focused Scottish wildcat.

More later.

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Houston, Texas

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