90

I love ginger. At a local Thai Restaurant I almost always order the Ginger Lover’s entree. Molasses Gingerbread is probably my favorite cookie. Gingersnaps are definitely up there, though. I always use loads of ginger in my stir fry. Unsurprisingly, I also like ginger in chai. I originally bought this in order to test it for perfecting my own chai blend. I make a point of trying ingredients for blends plain so I can hopefully learn to pick up on any subtle nuances between the products of various companies. This was my first time trying cut ginger, and it was a bit of a surprise. It’s surprisingly heavy. Maybe I shouldn’t be so surprised since it is a root, but there is a major difference in size between an ounce of rose petals and an ounce of ginger. I did add a tiny bit of sweetener when I brewed this, since I always put it in my chai, but no milk so I could taste the flavors clearly. It was noticeably sweet, which surprised me since the ground ginger I’ve tried in the past definitely complements sweet things, but isn’t noticeably sweet in tea. Candied ginger is a little too sweet for me in tea, especially if I want a generous kick of spicyness from it. This seemed like a happy medium. It had a mild candied-ginger sweetness, then a nice fiery aftertaste. I can’t wait to try it in a blend!

Flavors: Candy, Ginger, Spicy, Sweet

Preparation
Boiling 8 min or more
MrQuackers

I saw some ginger liquid in the store today. Just a 250 mL bottle of clear liquid. I guess you could just put it into tea?

KiwiDelight

I LOVE ginger. I used to not, then my friend got me into it (she also got me into being as enthusiastic about garlic and masala chai as her). She loves add ginger to chai. It adds a great flavor.

rosebudmelissa

@MrQuackers: sounds like it could be interesting to try

@KuwiDelight: I eat a lot of garlic as well. My husband’s family has several family recipes that use fresh garlic which is how I got into it. I make my own herbal chai these days because I love chai, but I have definite and somewhat unusual preferences. I use allspice, cinnamon, cloves, and ginger. I often tweak it with a different base or extra elements, but those four spices are the core of it. I call it mulled chai since it’s about halfway between masala chai and traditional North American mulling spices.

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MrQuackers

I saw some ginger liquid in the store today. Just a 250 mL bottle of clear liquid. I guess you could just put it into tea?

KiwiDelight

I LOVE ginger. I used to not, then my friend got me into it (she also got me into being as enthusiastic about garlic and masala chai as her). She loves add ginger to chai. It adds a great flavor.

rosebudmelissa

@MrQuackers: sounds like it could be interesting to try

@KuwiDelight: I eat a lot of garlic as well. My husband’s family has several family recipes that use fresh garlic which is how I got into it. I make my own herbal chai these days because I love chai, but I have definite and somewhat unusual preferences. I use allspice, cinnamon, cloves, and ginger. I often tweak it with a different base or extra elements, but those four spices are the core of it. I call it mulled chai since it’s about halfway between masala chai and traditional North American mulling spices.

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Bio

I drink a lot of herbal tea, and the occasional cup of traditional tea here and there. I enjoy experimenting with my own blends. I also enjoy stories, board games, music, nail polish, philosophy, science, teaching, and faith.

Flavors I like:
Tea (unflavored/dessert blacks, dark, floral or flavored oolongs, jasmine green, unflavored/fruity/floral whites)
Desert (caramel, cheesecake, chocolate, cream, honey, maple, molasses, vanilla)
Spices (allspice, anise, black pepper, cinnamon, cloves, ginger)
Fruit(apple, blueberry, fig, grape, grapefruit, honeydew, lemon, lime, mango, orange, pineapple, plum, raspberry, strawberry, tangerine, watermelon)
Flowers (chamomile, chrysanthemum, hibiscus, jasmine, rose)
Nuts and seeds (coconut, hazelnut, pecan, cashew, sesame)
Grains(barley, rice)
Herbs (dandelion leaf, echinacea, green rooibos, honeybush, mint, rosemary, thyme)
Vegetables (carrot)

Flavors I Dislike: cardamon, elderflower, licorice root, stevia, tulsi; artificial cherry, and almond flavors; bitter smokey, leathery, medicinal, or overly sweet teas

Allergies and Sensitivities: lavender and stevia upset my stomach

I have participated in the Overboard TTB, the Butiki Herbal Blending Box, the Butiki Educational TTB, and the Puerh Beginners Box. I ran the Herbal TTB and the Monthly TTB Club, and am currently running the Herbal and Decaf TTB.

Ratings: I rate teas based not on their objective quality, but on how much I personally liked them. I mostly do this because it’s an easy way to tell at a glance if I’ve tried a tea before and if I’d be interested in buying it. It sometimes takes a while to sort through and find out whether or not I’ve reviewed a tea without rating it.
90-100: Truly excellent tea, will buy again, could drink it every day but might save it for special occasions because it’s just that good, will miss it if it’s not in my cupboard.
75-89: Really good tea, would buy. Might be a solid everyday tea, or something that has a strong appeal but doesn’t quite amaze.
66-74: Good tea, would buy, but will also look for better
50-66: Probably wouldn’t buy this tea, but would drink it if offered
33-49: I will never buy this tea, and would probably even turn it down if it was offered to me.
1-32: I hope to never drink this tea again

I currently have a young baby, so while I’m drinking lots of tea, my activity may be sporadic.

Location

Maryland

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