I didn’t have time to prepare tea before work yesterday, because it was one of those mornings, so instead I had to grab my water bottle out of the fridge that was filled with the remainder of the Caramel Vanilla Chai from Day 1 that I had prepared as an iced chai (yes, I still drink iced tea when there is snow on the ground, with the convenience of pre-preparing it being just one reason!) I will leave a footnote that prepared chilled as a latte with vanilla almond milk, the vanilla and caramel notes of that chai really came out and it was much sweeter, while it was much spicier when taken as a straight hot tea.
Today’s tea is Crisp Cranberry Soda, and I actually have an older packet of that from 2017 in my collection, and since I’ve been trying to sip down my old teas anyway, I decided to set a big ol’ liter mason jar of it to cold brew before work and keep the new, fresher packet. So more on that later after 8-24 hours of steeping in the fridge. Today I prepared yesterday’s tea from the advent calendar that I missed, Gingerbread Pancake Black Tea! It’s Treat Day at work today to hopefully a thermos of this will go nicely with the goodies in the breakroom.
The tea has a very sweet, candied ginger and molasses aroma… I’m almost getting something a bit nutty from the scent, as well. The flavor is reminding me if the Carrot Cake Pancake tea which was another of my favorites… I really like how the spices and maple compliment each other. It has a very warming effect from the ginger, but it isn’t spicy… the ginger has a sweet or candied sort of taste. I’m also picking up sweet cinnamon and an aftertaste of cloves. I’m getting more of a thick, syrupy, molasses flavor than the extremely sugary-sweet taste of maple, but it compliments the spices nicely. It’s a very tasty tea!
Flavors: Candy, Cinnamon, Clove, Ginger, Maple, Molasses, Nutty, Pancake Syrup, Spices, Sweet