85
drank Cinnamon Chai by teakruthi
348 tasting notes

I like chai teas on occasion, and was glad to get this cinnamon version to review. Thanks to Teakruthi for the sample. I steeped around 4 g of leaf in a 355 ml mug at 203F for 4, 6, and 10 minutes.

The dry aroma is of strong, woody cinnamon. In the first steep, the cinnamon is the star, and is strong but not too sweet. It’s the kind of cinnamon that gets put into baked goods, and it’s making me hungry! The black tea is malty, woody, and not astringent. The next two steeps continue the nice balance between cinnamon and black tea, and even brewed for ten minutes, the astringency is minimal.

This is a simple, well-executed cinnamon tea that I really enjoyed. It’s not particularly spicy and calling it a chai might be a stretch, but I guess it fulfills the same warm, cozy niche.

Flavors: Cinnamon, Malt, Wood

Preparation
4 min, 0 sec 4 g 12 OZ / 355 ML

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Since I discovered Teavana’s Monkey Picked Oolong four years ago, I’ve been fascinated by loose-leaf tea. I’m glad to say that my oolong tastes have evolved, and that I now like nearly every tea that comes from Taiwan, oolong or not, particularly the bug-bitten varieties. I also find myself drinking Yunnan blacks and Darjeelings from time to time, as well as a few other curiosities.

However, while online reviews might make me feel like an expert, I know that I still have some work to do to actually pick up those flavours myself. I hope that by making me describe what I’m tasting, Steepster can improve my appreciation of teas I already enjoy and make me more open to new possibilities (maybe even puerh!).

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