My typical tea- drinking behaviors stipulate that I rip open all tea bags that I purchase and brew the tea loose leaf. This was brewed, tasted, and then enhanced with a drop or two of liquid stevia.
At the suggestion of Erin, I added milk (in my case, vanilla almond milk) to this tea, and it really helped tone the cloves down. I tasted it without the almond milk and it seemed ‘dusty’ tasting, probably from so many spices.
In any case, I’ve never purchased a tea where the main spices of note were cinnamon and cloves, so this was quite a shot in the dark. (And I LOVE cinnamon and cloves, so it takes a lot for me to say it was overwhelming.) It wasn’t bad at all, but it still needs a little something, and I’m not sure what it is.
But, in any case, it’s still VERY cuppable. Certainly not a bad tea!

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I’m a student artist and unruly feminist, having recently moved to Baltimore to attend school. I have a particular fondness for tea, cats, painting…and vegan food. :)
I love most teas—especially chai.
Teach me your ways, tea people, I’m here to learn! :) )


Chicago, Illinois, United States



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