Sipdown! This is actually much better than I thought based on the first cup—the spices must have settled to the bottom of my sample, because it was straight rooibos with a tiny pinch of cinnamon. After making a pot I can safely say this is a well-balanced chai with plenty of ginger and an afterbite of cinnamon/pepper/clove. It’s not outrageously spicy, and the rooibos mellows it out further to make it really easy to drink. I’d probably get it again!

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Elizabeth, college student, anthropology major, bio and history minor. I love to travel and try new foods (and teas!). I also enjoy music, books, video games as often as I can get my hands on them.

I loved tea as a kid, didn’t drink it for about ten years, and then rediscovered it a couple of years ago. Tea sometimes helps me feel better when chronic illness is making things hard. It’s also fun to experiment with!

I’m still pretty new to the types and brands of tea out there, but I’m interested in trying some of everything. My favorites are earl greys, yunnans, medium-bodied oolongs, Japanese greens, fruit, vanilla, and floral flavors (especially jasmine and rose). My least favorites are teas that are overly smoked, bitter, or contain strong hibiscus or orange peel.


Indiana, U.S.

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