drank Mint Chocolate Chai by Cuppa Geek
1255 tasting notes


Smells like somebody dropped an Andes mint into dirty chai (chai with a shot of espresso), tastes kinda like a dirty chocolate chai or mexican hot chocolate but with a green tea taste and body. It sips like thin peppermint chocolate that moves into a clean, mineral-dry grass base green tea mid-mouth, then with the swallow, it’s again like that Andes mint dropped in a dirty chai.  I can taste cloves – strongly – but I personally think it’s in good proportion to the chocolate.  I taste a good amount of cardamom, too (I get Turkish cardamom coffee vibes!); a hint of orange zest, no ginger.   The peppermint is clean and cooling in the mouth, but overall the tea is very drying.  Interesting! and kind of true to the name. I like it but it’s just so drying. There’s potential with this blend. Wish I had some koulourakia to dip. It’s your basic Greek butter cookie that people have with coffee.


“Hmmmm.  Is that clooove? hehehe  It smells like some Greek cookies baking in the oven. sips, does a double take HA!! that was a surprise! ooh.  It kinda smells like some incense.  Yeah that’s a surprise!  Am I getting a little chocolate in taste, some carob or something?  I’m getting the clove flavor – numbs your mouth.  Smells like my grandma’s medicine cabinet.  Is it carob and peppermint?  I get like a Tootsie Pop, uh chocolate pop and then a c-cool one.  Maybe it’s mint chocolate, I dunno.”

For the record, the package I received was labelled Mint Chocolate Chip with less ingredients but it’s definitely the Mint Chocolate Chai on the website.

Flavors: Artificial, Candy, Cardamom, Chocolate, Clove, Coffee, Cookie, Dry Grass, Drying, Earth, Medicinal, Mineral, Orange Zest, Peppermint

Martin Bednář

Great comparison!

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Martin Bednář

Great comparison!

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If you’re an aspiring or current tea grower, let’s talk! I am slowly beginning a tea farm here in Northern California. Currently growing are young plants pulled from the ground and gifted to me after a visit to Fairhope Tea Plantation in Alabama. The parent plants are sinensis variety from a defunct Lipton research project. I’ve also started seeds from Camellia Forest Nursery in North Carolina. The types include Camellia taliensis, an assamica variety, and 3 sinensis varieties including “Small leaf” “Large leaf” and “Black Sea.” I also picked up 2 older plants from a a local nursery. They were grown from seed supposedly acquired from a tea farm in Washington. To learn how to process tea into different styles, I plan on traveling to China and Taiwan if/when COVID becomes a relative non-issue. I’m taking Mandarin classes to aid in this journey.

Tea became a hobby and my daily drink of choice some time late in the last decade. My introduction to loose leaf came, following a lone tin of some Tie Guan Yin oolong many years prior, in the form of dumpster-dived Wuyi oolong packets that somebody left upon moving out of an apartment building. From there, my palate expanded to teas from across China and the world. I used to focus more on taste and still harbor the habit, but after trying sheng pu’er, I tend to focus more on how a tea feels in my body. Does it complement my constitution? Does it change my mood or does it enhance my current mindstate? While I may not mention those effects in tea notes, it is what I value most.

Flavored teas are not a favorite but I do drink them intermittently. Drink a variety of teabags at work. Herbal teas/tisanes provide balance. Unfiltered tap water heathen (it’s good here).

In terms of who I am, you could consider me a jill of all trades. Specialty is not my strength, as can be seen in the spread of my tea notes.

One thing I will always love is riding a bicycle.


Sonoma County, California, USA

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