The dry leaf has aesthetically pleasing large chunks of cinnamon bark, entire cardamom pods, and cacao pieces. It smells sweet and roasted, with cinnamon and cardamom notes dominating.
The liquor steeps up a dark brown with a tinge of red from the rooibos. The ginger and chocolate dominate on the sip, with the cinnamon and black pepper adding a nice kick in the aftertaste. The woodsy-earthiness of the rooibos complements the spice notes beautifully.
This is a great wintertime dessert tea!

Flavors: Black Pepper, Cacao, Cardamom, Chocolate, Cinnamon, Earth, Ginger, Roasted, Rooibos, Spicy, Sweet, Wood

Boiling 5 min, 0 sec 2 tsp 12 OZ / 354 ML

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Favorite tea types: Black, pu’erh, oolong, kombucha, genmaicha, floral greens, matcha, yaupon, mate, rooibos, and honeybush.

Favorite flavor notes: Roasted, fermented, earthy, floral, nutty, bread-y, umami; dessert-inspired flavors like chocolate, vanilla, and maple.

Picky about, but not opposed to: chai, spice/ spicy, fruit flavors, and herbal tisanes.

Flat-out dislike: White tea, most unflavored green teas, hibiscus, plain peppermint.

90-100: Perfection and heaven and magic, all in one cup.

70-89: Good.

50-69: Meh.

49 and below: Blerg.


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