Herbata Piernikowa

Tea type
Black Tea
Ingredients
Ceylon Black Tea, Cinnamon, Cloves, Morello Cherry
Flavors
Astringent, Cherry, Chocolate, Clove, Fruity, Ginger, Malt, Maraschino, Metallic, Round, Spices, Sweet, Wood, Cloves, Cinnamon, Stonefruit
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Martin Bednář
Average preparation
205 °F / 96 °C 3 min, 45 sec 10 oz / 297 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

0 Own it Own it

7 Tasting Notes View all

  • “I had set this sample from Martin aside for cooler weather—which has taken its own sweet time getting here. But a mild afternoon with enough breeze to start loosening the leaves seemed like a good...” Read full tasting note
  • “Finally, the last tea from a generous swap with Martin. January and early February goofed me. I thought it was spring out here on the west coast. But no, it’s clearly late winter. It snowed on...” Read full tasting note
  • “Another delightful share from Martin :) And thank you for sharing the tidbit about the UNESCO city and gingerbread museum in your note — that was very interesting! The dried and steeped tea has a...” Read full tasting note
  • “I think this one is supposed to be gingerbread flavored, which I sort of see, but I didn’t love the black tea here. With sugar and milk, it was okay, but not as good as other takes I’ve seen on...” Read full tasting note
    76

From Żywe Muzeum Piernika

Product description not available yet.

About Żywe Muzeum Piernika View company

Company description not available.

7 Tasting Notes

2955 tasting notes

I had set this sample from Martin aside for cooler weather—which has taken its own sweet time getting here. But a mild afternoon with enough breeze to start loosening the leaves seemed like a good occasion to break it out.

Good cherry flavored teas are rare, and we’ve found one here. The black tea base is light, the cherry isn’t medicinal, and the cloves give it the personality of a nice, freshly baked cherry crisp.

Thanks, Martin! I finished the cup while watching a couple of bumblebees the size of my big toe harvest the last of the pollen from our zinnias and sedum plants.

Login or sign up to leave a comment.

1597 tasting notes

Finally, the last tea from a generous swap with Martin.

January and early February goofed me. I thought it was spring out here on the west coast. But no, it’s clearly late winter. It snowed on the mountain but not here in the valley. I’ve seen more hail than ever, which is always cool. And double rainbows – 3 in the past few days alone. I probably should’ve drank this tea in November or December considering the holiday spice profile but no, it was waiting for winter’s second wind.

This tea has a mellow but rich candle-like aroma. Woody-coppery (to me) basic Ceylon black tea character, light to medium in body, turns bitterish as it cools. I get a spice profile that’s so rounded that the only thing that stands out ever so slightly is clove. That spice is mixed with a deep but mellow morello and sweet (not artificial red ice cream topper) maraschino cherry combination. I’m getting a darkish, fruity gingerbread kind of vibe. The aromas don’t separate on the palate and they linger, which is nice.

Thanks for this warmer from the Gingerbread Museum in Poland, Martin :)

Flavors: Astringent, Cherry, Chocolate, Clove, Fruity, Ginger, Malt, Maraschino, Metallic, Round, Spices, Sweet, Wood

Martin Bednář

You are welcome and glad you liked it! I still have some left and for some reason second pouch appeared in my stash as well, so it seems it was my friend’s pouch. But he forgot it is in my bag and he doesn’t want it anymore!

derk

More for you next wintry season :)

Martin Bednář

Haha, well it seems it will be still needed as we had about two-three inches of new snow yesterday.

Login or sign up to leave a comment.

1360 tasting notes

Another delightful share from Martin :) And thank you for sharing the tidbit about the UNESCO city and gingerbread museum in your note — that was very interesting!

The dried and steeped tea has a very heady gingerbread scent. There were full cloves in the dry leaf! The clove is there, but not as intense as this essentially pure clove tea from A.C. Perch that I now measure clove against. The cinnamon seems to be complementing the clove in a great way where neither overtake the cup. There is a whisper of sweetness at the end of the sip that could potentially be the Morello cherry as well. A really lovely tea!

Preparation
200 °F / 93 °C 3 min, 0 sec

Login or sign up to leave a comment.

76
2440 tasting notes

I think this one is supposed to be gingerbread flavored, which I sort of see, but I didn’t love the black tea here. With sugar and milk, it was okay, but not as good as other takes I’ve seen on this flavor profile. The spices were a little mild – I tasted maybe some ginger and cinnamon? I actually quite enjoyed my first few sips, but as it sat for a few hours, it got a little murkier. Still nice to try from the last TTB!

Martin Bednář

Well, there are teas which are intended to be drink warm and this one is perfect example of it.

Login or sign up to leave a comment.

2171 tasting notes

Pulled from TTB 2022, shared by Martin Bednář.

This tea smells like Christmas! I think I’m connecting it to the holidays mostly because it smells so much like Harney & Son’s Holiday Tea. It must be the cloves. I think I oversteeped it a bit because it’s bitter, maybe I should have dropped the steep time. Still delicious though!

Flavors: Cloves

Preparation
5 min, 0 sec 1 tsp 8 OZ / 236 ML
Martin Bednář

Gingerbread is Christmas for me :)

Shae

I forgot that this one was supposed to be like a gingerbread tea! I remember reading that in one of the notes. I didn’t taste any ginger, I think it was mostly cloves for me. If I didn’t have a whole tin of Harney & Son’s Holiday Tea I would have pulled this one to keep. I really liked it.

Login or sign up to leave a comment.

75
961 tasting notes

TeaTiff TTB #15

I had hastily assumed this was a straight black tea like most of the others Martin added to the box, but was stopped short by seeing a whole clove in my infuser. Was this actually a chai? Turns out, it’s neither. Apparently it’s meant to be a gingerbread-flavored tea, but to me it came across as just a very lightly spiced black tea. I mostly tasted the base (nice and malty with notes of stone fruit) and then just a hint of cinnamon and clove in the aftertaste. Unexpected, but enjoyable!

Flavors: Cinnamon, Clove, Malt, Spices, Stonefruit

Preparation
Boiling 4 min, 0 sec 1 tsp 12 OZ / 354 ML

Login or sign up to leave a comment.

85
1924 tasting notes

So yeah, everyone knows I have been in Poland in the end of last year, right? I have visited also Toruń, a town famous for gingerbread. And it’s UNESCO protected city center. And why to visit Pisa, when a leaning tower is here too? So, I have been in their Gingerbread muzeum. And then I have decided to buy gingerbread for my friend in Switzerland and I have saw they offer a tea too. So here it is.

It smells fantastic. Very accurate to actual gingerbread (and similar to museum air itself), with cherry undertone. As it is often mixed with some crémes and such, I thought it is pretty good aroma. And pure gingerbread would be rather similar to chai.

I have used two teaspoons (there are no steeping parameters anywhere) in my big strainer, brewed for 3 minutes.
Woo… it is again a delicious thing. The base tea is present and truly making the base, somehow tannic, but no astringency to be found. The cloves and cinnamon play the biggest role in the taste notes. Sometimes the cinnamon is stronger, sometimes the latter. The morello cherry is adding a little, but needed sweetness and a little bit of another dimmension of flavour. But it’s not cherry-like at all.

Honestly, I am very surprised of qualities of this tea and the leaf quality isn’t bad either. It is not CTC, but it seems to be OP! And taste… is just right. Good for colder days for sure!

Flavors: Cherry, Cinnamon, Cloves

Preparation
205 °F / 96 °C 3 min, 0 sec 2 tsp 10 OZ / 300 ML
ashmanra

I have been looking forward to this tasting note!

Login or sign up to leave a comment.