Saving one of the best ones for last. The dry leaf truly smells like gingerbread. More accurately, both the dry leaf and the steeped tea smells like my homemade pepparkakor, minus the orange zest I add. I’m actually going to have one with my tea (and after I taste enough to accurately judge the tea on its own) for the ultimate gingerbread experience.
I can actually smell all three spices—ginger, cinnamon, and clove—equally, and they’re pretty much equal in taste too. I think I enjoy this without any additives, however. When I add 2% milk, the flavours go a little wonky. It seems to bring out the “artificial” in the artificial flavouring. Smells wonderful, but tastes like I added a heap of stale granulated sugar to it (for the record, the rare times when I do add sugar to tea, it tends to be brown sugar).
Further experimentation is in order; but for now, it’s a great gingerbread tea if you can manage to keep the artificially sweet components at bay.
