drank Spice of Life by Teavana
300 tasting notes

This tea is really wonderful for pairing my two favorite blends are with Teavana’s White Ayurvedic Chai and their Maharaja Chai Oolong. On its own it feels watered down, I feel it lacks body. Currently I am drinking it with a Coconut Chai Green Tea by Zhena’s Gypsy Tea (which is also on the lighter side and has promise for pairing). Their nice together for a cool spring after dinner tea, I’m looking for creative ways to use up my spice teas as most will be a year old when I want to drink them again in the fall. I didn’t sweeten this blend though I find Spice of Life usually benefits from a teaspoon of rock sugar. Anywho going to watch Immortals with the husband as the boy has fallen asleep against my arm.

175 °F / 79 °C 2 min, 0 sec

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Druid, artist, poet, mum, lover of tea, ritual and myth. I grew up on Celestial Seasons herbals but fell in love with straight loose leaf tea working at my local Teavana for a year. I am grateful for the introduction and the experience, but have moved on.

I see tea as an experience for the senses, I like to imagine tasting the land and the weather as well as the effect of sun, air, fire and the human hand. I have a soft spot for shu pu’er, yabao, scented oolongs, wuyi oolongs, taiwanese tea as well as smooth naturally sweet blacks, creamy greens and surprisingly complex whites.

I began ordering lots of samples from Upton to educate myself on different varieties of tea we didn’t have at work and have fallen head over heels for the unique offerings from Verdant Tea. I am learning things I like: buttery mouthfeel, surprising sweet or spice notes, woodiness, mineral notes, depth and complexity and things I don’t: astringency, dry and sour notes.

I collect tea tins and am in danger of collecting pots, though I am trying to restrain the urge due to current lack of space. I brew mostly in a glass infuser mug or a tea maker, only using cast-iron for company now (still need to get a gaiwan) and tend not to sweeten my teas unless they are British or fruity and iced, which is not often.

As far as ratings, I lack a definite system and haven’t been assigning numbers lately, wanting to spend multiple sessions with a tea first. I usually only log a tea once, unless it is a new harvest or I have significantly different observations, but will go back and edit or comment if I find something interesting or new.


Baker Street, Berea, Ohio

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