191 Tasting Notes
This is a lovely tea. I’ve had the sweet & spicy herbal tea, but I don’t recall ever trying the “original” with black tea. The major spice is cinnamon, but it is a nice balance of spicy flavors and sweetness without sugar added.
My only complaint is that it tastes almost identical to the herbal tea – the black tea flavor doesn’t really seem to come through very much if at all. That’s not such a bad thing, but it would be nice to have a little more tea flavor in there. My purpose for this tea is to have another option for a bagged morning tea (with caffeine), and this will fill that role nicely.
Just made up some chai concentrate. It is delicious! I’ll summarize my method below.
I used a generous tablespoon or so each of black peppercorns, cloves, cardamom, a few cinnamon sticks, and a couple good hunks of dehydrated ginger. I crushed the spices with a mortar and pestle, and simmered in 4 cups water for 10-20 minutes, then added about 3 tablespoons darjeeling tea, removed from the heat, and steeped for about 7 minutes.
To serve one mug, I mixed about 50:50 tea concentrate and hot soymilk, and a generous spoonful of sugar.
Not quite as good as I expected. It has a nice smooth black tea base, and a good fruity flavor, but I wouldn’t say it is distinctly “pomegranate.” It’s a little bit fake tasting. It’s definitely not bad, but I was expecting something a little more sophisticated. This is on par with Bigelow’s Raspberry Royale (which I like).