Kiki brought two sachets home from somewhere. She refused to give anymore information.

This is an enjoyable medicinal tea geared toward the flavored tea crowd. It has a warm caramel-spice aroma. The taste is at the front most forward with roasted chicory. Red rooibos isn’t mellow but it blends well, lending some kind of fruitiness and minerality. Ginger is warm/cool and mellow, same with the cinnamon and cassia oils. After the swallow, the caramel flavor, spices and warmth hang out, distracting from the sour note left by the roasted dandelion root. I don’t know that the ashwagandha, mucuna, star anise or clove oil have much play.

I’m kind of surprised. There’s a lot going on but all the tastes and sensations transition smoothly. Wouldn’t object if Kiki brought more home.

Flavors: Caramel, Chicory, Cinnamon, Fruity, Ginger, Mineral, Pleasantly Sour, Rooibos, Spices

Preparation
Boiling 5 min, 0 sec 10 OZ / 295 ML

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Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Always on the lookout for teas from countries and regions not commonly known for tea production or those that are not well represented in the western market. I seek these teas to gain an understanding, however vague, of how this plant performs in different climates.

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Sonoma County, CA

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