In my mind, I’m running through clichéd polarities to describe where I sit with this brew.

Dry bag smells sickeningly sweet, dark and very spicy molasses gingerbread.

The steam is pretty similar but much brighter. Spicy ginger and fake maple (think donut icing) and something fruity like dates. I wonder how much of a role the monkfruit plays in this.

Taste is… It’s pure aroma. The only thing I truly taste is spicy, warming ginger and watery sweetness. I do taste spicy, woody cinnamon at the bottom of the cup.

Strange aftertaste kind of reminds me of Bengal Spice. Ginger burps. The aromas are stuck to my face and hair and in my nostrils.

I can’t figure out why I think I might like it. I drank two teabags in a row.

Edit: Definite nope.

Flavors: Artificial, Baked Bread, Cinnamon, Dates, Ginger, Maple, Molasses, Spicy, Wood

Preparation
Boiling 8 OZ / 236 ML

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No Sugar Added!

Tea habits:

Among my favorites are all teas Nepali, sheng puerh, Wuyi yancha, Taiwanese oolong, a variety of black (red) teas from all over, herbal tisanes. I keep a few green and white teas on hand. Shou puerh is a cold weather brew. Tiny teapots and gaiwans are my usual brewing vessels when not preparing morning cups western style and pouring into my work thermos. Friend of teabags.

Location

Sonoma County, California, USA

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