greenteachai

Green Tea Chai by Vahdam Teas

Steeped with a heaping tablespoon of leaves at 175 degrees in about 1 cup of water. This tea was a new experience for me! I’ve tried lots of flavored green teas, but never one where the green tea was a substitute for black tea in a chai blend. As a result of this tea, I’ve realized how different these spices are outside of a conventional chai context and how much I take the black tea base for granted in chai blends! As it steeps, I can detect a fragrance of spices; it smells like cinnamon and possibly cloves. The tea Read More

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Travel the World with #SirStuartBlackAndGreen from #Kent&Sussex Tea Co.

Sometimes I try out unflavored teas with one kind of leaf, and a flavor that all about the purity of the process.  And sometimes I try out teas that are exactly the opposite– just like today’s blend, Sir Stuart Black and Green. This tea has both black and green tea leaves, three types of flower petals, and rich spices like cardamom, fennel and ginger.  Visually, this blend is full of diverse colors and shapes, and the smell of the dry leaf is luscious and complex.  It smells like someone lit floral incense in a kitchen, where other smells like fennel Read More

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Don Quixotea by Novelteas

I steeped one very heaping teaspoon of dry leaves in one cup of 210 degree water for about 4.5 minutes. (I decided to be generous with the amount of leaves I put in, probably because it just smelled so amazing and I was in the mood for something strong.) I could see whole cloves and bits of cinnamon bark in the dry leaves of this tea–lots of them. I always enjoy trying out new chai blends and seeing which spices come to the front and how the chosen spices blend together and so on. This one seems to be heavy Read More

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Orange Cardamom Black Tea from Aftelier Perfumes

I didn’t have much information on this tea going into my first cup, so I was surprised to see these black tea leaves unfurl into a deep, dark, red brew.  This tea almost seems like a pu erh rather than an astringent black tea.  The base is earthy, almost smoky, and much richer and more savory that I expected. Aftelier Perfumes describes the tea as “red tea rolled into pearls and roasted,” which makes sense with the musky, toasted notes I tasted. The orange and cardamom are minimal, the most noticeable on the back of each sip.  There’s something sweet Read More

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Sensiblyscript’s Take on Lapsang Chai by Bluebird Tea Company. . . .

Steeping specs: One teaspoon at 212 degrees for 4 minutes in 1 cup of water. This was an exciting idea for a tea. I’ve tried actual lapsang souchong once and couldn’t get through my mugful (maybe it was a bad idea to add milk, but I couldn’t stand it without milk either so I figured it couldn’t hurt anything). It’s not because I don’t like smoky flavors, either. I love smoked meat (I mean, BACON, right?), and I love campfires although it’s true I don’t eat them. But combining smoky tea with other strong spices that I know I like Read More