I have a pouch of this from when it was called Monkey Bread, and a pouch of Cinnamon Bun. Today I’m drinking the older of the two — the Monkey Bread. I added 1 tsp of leaf to boiling water, and gave it approximately 3.5 minutes. It brews up a fairly light golden brown, and so I went without additions. I’m glad of that, because I think milk and sugar might have obscured the wonderful yoghurty notes I’m getting from this. That alone puts me in mind of a cinnamon bun drizzled with yoghurt/cream cheese icing. The fact that there’s a big smack of cinnamon helps too, obviously! Cinnamon is the main flavour, as would be expected, but there’s a good dose of chai-style spicing, too. It’s not too heavy, though — it reminds me of the spice you might find in a banana loaf cake, or something like that. Not the main flavour, nor intended to be, but a firm background note. With the chai, icing, and cinnamon notes taken together, this is like cake and tea complete! A seriously good dessert replacement! I’m glad I have two sample pouches now — I can save one for autumn/winter, when this will definitely come into its own!

Boiling 3 min, 30 sec 1 tsp

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Hi :) I’m Sarah, 29, and I live in Norfolk in the UK. My tea obsession began when a friend introduced me to Teapigs a good few years ago now. Since then, I’ve been insatiable. Steepster introduced me to a world of tea I never knew existed, and my goal is now to TRY ALL THE TEAS. Or most of them, anyway.

I still have a deep rooted (and probably life-long) preference for black tea. My all-time favourite is Assam, but Ceylon and Darjeeling also occupy a place in my heart. Flavoured black tea can be a beautiful thing, and I like a good chai latte in the winter.

I also drink a lot of rooibos/honeybush tea, particularly on an evening. Sometimes they’re the best dessert replacements, too. White teas are a staple in summer — their lightness and delicate nature is something I can always appreciate on a hot day.

I’m still warming up to green teas and oolongs. I don’t think they’ll ever be my favourites, with a few rare exceptions, but I don’t hate them anymore. My experience of these teas is still very much a work-in-progress. I’m also beginning to explore pu’erh, both ripened and raw. That’s my latest challenge!

I’m still searching for the perfect fruit tea. One without hibiscus. That actually tastes of fruit.

You’ve probably had enough of me now, so I’m going to shut up. Needless to say, though, I really love tea. Long may the journey continue!

My rating system:

91-100: The Holy Grail. Flawless teas I will never forget.

81-90: Outstanding. Pretty much perfection, and happiness in a cup.

71-80: Amazing. A tea to savour, and one I’ll keep coming back to.

61-70: Very good. The majority of things are as they should be. A pleasing cup.

51-60: Good. Not outstanding, but has merit.

41-50: Average. It’s not horrible, but I’ve definitely had better. There’s probably still something about it I’m not keen on.

31-40: Almost enjoyable, but something about it is not for me.

11-30: Pretty bad. It probably makes me screw my face up when I take a sip, but it’s not completely undrinkable.

0-10: Ugh. No. Never again. To me, undrinkable.


Norfolk, UK

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