Tea Reviews | It's All About The Leaf

Posts Tagged ‘Ginger Root’

The name of this blend is really inviting, who doesn’t love lemon, ginger and snap? Really. The only concern I have with this one is whether or not the herbs will balance with the Chinese green tea. The dry blend is really pretty with the bright lemon grass contrasting with the dark green tea. The dominant scent is definitely the lemon myrtle, having trouble isolating the scent from the tea and the other herbs.

Ready to steep this tea but I’m a bit torn about how to steep it because it appears to be mostly herbal but it’s categorized as a green tea… Going with green tea method, guessing that steeping it any longer or with hotter water will ruin the green tea in it. So it’s brewing up at 175 degrees for two minutes.

The scent of the lemon myrtle didn’t mellow but that’s okay because I love lemon myrtle. It’s an almost clear brew, just slightly golden. Tastes wonderfully tangy with the spicy hint of ginger. The green tea is crisp and fresh with no bitterness.

You can purchase the Lemon Ginger Snap directly from the SpecialTea Brew website.

From Adagio Teas Bengal Green Chai is an eastern fusion blend of green tea from China and a traditional mix of chai spices from India. It is described by Adagio as ” Our smooth China green tea with a chakra warming spice combination. Its natural sweetness and fiery kick will bring you back to center, no matter how polarized you’ve become. OOMMMMM OOMMMMM”

The loose tea presents very well, long leaves of green pekoe tea, lots of cloves, big chunks of cardamom pods, cinnamon bark, ginger root and orange peel; once brewed it makes a cup of tea that is a nice amber color. The aroma of the tea is rich and spicy and stays with the tea even after it is brewed.

I found the flavor of the cloves to be the most pronounced, almost a little too strong, but the ginger, cinnamon and cardamom worked nicely together as an underlying flavor. Overall, I liked the tea but I think that the mildness of the green pekoe was overpowered by the spices. I often add milk and sugar to a traditional black chai blend but I found that this tea isn’t robust enough to hold up to the addition of milk and sugar without losing too much of it’s color and taste.

I followed Adagio’s suggested brewing instructions of two heaping teaspoons per 6 oz cup – 3 min at about 180 degrees. This actually seemed like a lot of tea required to make a cup but I guess it has to do with the loose mix of big leaves and spice pieces – the more tea you use the more likely it is to get a consistent proportion of cloves, ginger, cinnamon and cardamom.

You can purchase Adagio Bengal Green Chai directly from their website.