hmm. I was trying to figure out what to do with this in order to make it more palatable… ended up steeping it with a cinnamon stick and a couple of cardamom pods. And now, with some soymilk it’s definitely a lot better and more like a chai. Still, kinda lame when you have to doctor up a tea so much with extra ingredients in order to make it bearable.
My profile pic is of a pink dahlia at Golden Gate Park.
Hobbies include: tea, making art, animals, vegan things, buddhism, nature, creativity, books, writing, cooking, meditation, yoga.
I am a fan of many different teas but my favorites are blacks and oolongs, chai, also like darjeeling and pu-erh. I’n always learning and expanding my horizons!
Dislikes include: bergamot, jasmine, highly tannic or bitter teas, overly judgmental and bitter people. :)
Live in San Francisco, I’m a SINK (single income, no kids) and love the urban life, but traveling out to the middle of nowhere is always fun too.
I tend to not drink things I know I will hate so a lot of my tea ratings are on the higher side. Here’s my rating system, sorta
95-100 I love this tea and would like to keep it around
94-90 An excellent tea which I may or may not repurchase
89-80 Pretty good, above average
79-70 Acceptable
69-60 Mundane – Will probably drink it if I have it
59-50 Ick
49 and below Nasty
San Frandisco
I would recommend blending it with either “cookie” or “rum raisin” tea from Lupicia. I think that would make a really yummy blend.
They’ve been out of Rum Raisin for months – I keep wanting to try it!!!