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It’s a good blend. It’s not gingerbread, and it’s even a stretch to call it chai—the lemon is too prominent for those previous descriptors to be comfortable. As a pastry chef, I have prescribed notions of what should fundamentally be in gingerbread, and I don’t think you can have an excellent one without molasses, ginger and cinnamon. Though the spices are there, this tea lacks richness, maltiness, “darkness.” The rooibos base is cozy, but not rich enough on its own to lend the molasses I’m missing. But it’s still a good drink if you aren’t looking for chai or gingerbread. A pleasant herbal blend of some lovely spices that’s fine to drink in the evening.

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Northern California