The smell of this one is really enticing, a strong whiff of coffee and caramel that makes it hard to believe I’m actually brewing tea. The tea itself is lighter in color as well as body than I anticipated. The coffee flavoring is not particularly strong, but lingers in the background as a sort of fragrant, roasted, slightly bitter note. The tea base has a sort of malty, fuzzy quality, which might be where the “cake” part of the coffee cake is supposed to come from. I get a bit of caramel sweetness, but not the fruit that has been described. Overall, it’s a much milder experience than coffee (as expected!). Thanks to beelicious for the sample!
This is You :-D
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Bio
Science writer and a cat that learned to type.
I grew up in a tea-loving family, and tea has always been a part of daily life. I’m still astounded by the amount of tea and teaware back home every time I visit! While I’m most familiar with straight Chinese teas, I’m growing to explore and appreciate other types of tea, including blended and flavored ones. A good blend can reflect the thought and creativity that was put into making it, instead of being too sweet or busy in a way that gives the “genre” a bad rap.
Likes:
-most black teas (even lapsang)
-most oolongs, especially Fujian teas, baozhong and dancong
-houjicha
-straight white teas
-citrus
-almond/amaretto
-coconut
-vanilla
Variable (some are great, some not so):
-most green teas
-tie guan yin
-flavored white teas
-assam
-rooibos
-melon
-mint
-grape
Ratings:
90-100: definite repurchase if possible, recommended
80-90: enjoyed, possible repurchase
70-80: fair to good
60-70: fair with some shortcomings
50-60: there’s still a chance I’d take this if it were free
under 50: absolutely not
Location
Southern California
