1403 Tasting Notes
I find the black base too bitter for my liking. The spices do indeed hide some of it to make a tolerable and spicy cup, but I think every chai is best with a flavourful, malty, and smooth base. It is decaf, which earns it a lot of bonus points in my books, but they started with a pretty generic and lower quality black, so obviously the decaf version will be just as low quality.
I don’t get much chocolate, maybe a bit of cocoa powder. I think it could be that the blend lacks sweetness that makes it really taste like chocolate. The spices are generic chai spices (similar to Twinings bagged chai) and I can pick out a little bit of pepper and clove, but nothing too spectacular.It definitely isn’t my favourite chai. I like lots of ginger and cardamom.
Flavors: Clove, Spices, Spicy, Tannic, Tannin
Getting close to a sipdown on this one, online one cup left after this. It will be a sad sipdown, for a really love chais and 52teas’ creativity with them. This is a nutty chai, but I find I don’t get the eggnog flavour (creamy, rum, or nutmeg). However, this is delicious anyway. Lots of pepper, cardamom, and the coldbrew method brings out the base really nicely. I really like how flavourful it is while still being smooth. By nutty flavour, I mean something like chestnuts and pecans. A bit sweet and a few more layers of delicious flavours.
Flavors: Cardamon, Chestnut, Nutty, Pecan, Pepper, Smooth, Spices, Spicy, Tannin, Walnut
Tasting note #1300!
I actually had this last week and forgot to log it. This is master blend no. 2235, but I don’t see this specific blend listed here on steepster. Anyway, I had this straight, but will only be drinking it with milk and sugar on the future. I found it steeped strong an fast, but I found it quite bitter and did not enjoy it. I honestly prefer Red Rose or a higher quality black if I’m going to drink it straight. I thought this might be high quality due to the nice packaging/sachet, but I equate bitter with low quality broken leaf tea.
Notes of almond skins (the dark brown thin skins in almond nuts), tannin, bitter, classic potent breakfast blend flavour. Flavours of fresh cut maple wood, but I wouldn’t call it maple syrup or wood flavour exactly.
Also, it will get overly tannic if you let it steep too long (not than two minutes), so just be cautious. I’m not one for strong black teas aren’t usually my thing unless they are malty/thick (with no bitterness).
Flavors: Almond, Bitter, Maple, Tannic, Tannin, Wood
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Flavors: Berry, Creamy, Raspberry, Rooibos, Sweet
coldbrew – 1 tsp, cold water + ice, 10 minutes
In 10 minutes, it steeps deep amber and smells of vanilla and rooibos
Wow, this really does well coldbrewed. The sweet rooibos and flavourful vanilla & bourbon are perfectly balanced. The rooibos isn’t minerally like hot rooibos sometimes is, but it is a little bit fruity with highlights of nectar/honey. Just all around delicious.
Flavors: Alcohol, Creamy, Fruity, Honey, Nectar, Rooibos, Smooth, Vanilla
I expected this to be similar to the flavour of the tea brewed hot, but I found it very woody, herby, and nothing like key lime or graham cracker/pie. Nothing sweet or creamy, either. I recommend sticking to brewing this hot.
Flavors: Herbaceous, Herbs, Lemongrass, Plants, Wood