Tea Reviews | It's All About The Leaf

Posts Tagged ‘Spices’

I love the look of the leaves! The leaves are a nice dark green, long stems and mixed in are big chunks of spices. The smell of the leaves dry left me a bit disappointed as all I could smell was an unrealistic cinnamon flavoring. I love ground cinnamon, but this was more like cinnamon red hot candies.

The wet leaves carried over the red hot candied scent, and left the liquor a light yellow green. The first few sips are very lightly spicy. I taste the cinnamon candy flavor first, followed by a bit of cardamom. I think I may have brewed this too light. I used 2 tsp for 16oz water. I think I will double it next time and do 2 tsp for 8oz water (as I think that’s what I have left of the sample). I don’t care for this blend. I’m not a fan of cinnamon flavoring, I prefer ground cinnamon or cinnamon sticks to this flavor. I won’t pour it out, and wouldn’t refuse it if it were my only choice for tea, but there are plenty more teas I enjoy much more than this one.

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

Okay, clean slate, trying the second of my Kalahari teas, Cherry Vanilla. As soon as I opened the package, the scent wafted out. The dry leaves smell almost like of those chocolate covered maraschino cherry candy bars that I can never remember the name of. Wanted to open the bag but, again, it was too dusty looking so I just dropped it into my teacup and steeped it.

It brewed up a nice, dark red color, very nice amber like you’d expect with a Rooibos. The scent is really spicy, completely overrides the initial cherry scent that I got from it. It actually smells delicious, like a caffeine free chai. I love spicy teas and am actually happy to have lost the cherry scent. First sip gave me a burst of cinnamon at the back of my tongue, a little bit powerful but that’s okay, it’s really good (did I mention that I like spiced teas?). I let it cool just slightly and the flavors from all the other spices came out almost one at a time. It’s a really good balance of spices, none are really overpowering the others now. Except for the auspicious licorice trying to sneak to the front.

I really like this blend and I tried to steep it again but it failed. Thinking the recommended steeping time for this one should be longer, closer to seven minutes.

There are ten different ingredients listed on the package. Nine great ones and one that I would love to see dropped – I don’t ‘get’ the cherry part of the blend, seems unnecessary and it’s listed as a ‘flavor’. The issue I have with unknown ingredients may seem petty but I really need to know what I’m consuming to be able to feel confident with the product. Nice blend but not good enough for a place on my shelf.

You can purchase the Cherry Vanilla directly from the Kalahari Tea website.

The dry leaf smells like cinnamon and star anise, though predominately of star anise. Through the bag I could distinguish long black tea leaves mixed with small bits of what appeared to be the ginger and cloves. I’ve never had a tea with star anise, but apparently it is a licorice type flavor, so here goes.

I brewed this tea using 6 oz. of almost boiling water for 4 minutes as suggested on the package. Taken plain, the tea tastes unsurprisingly like black tea flavored with licorice. If you like licorice, then you will like this but I’m not a licorice fan. I added milk and sugar to make it more chai-like which seemed to even out the licorice slightly. The cinnamon was also more noticeable but I could not distinguish any of the other chai spices that were included in this blend.

Overall, this is a decent tea for licorice fans who like black tea but is not my idea of a chai since the majority of the chai spices aren’t present in the taste.

You can purchase the Bombay Chai directly from the Mighty Leaf Tea website.

On the Mighty Leaf website this description is given: Bombay Chai with a melange of spicy notes conjures the steamy, aromatic delights of an Indian street market. Black tea leaves with subtle hints of Pepper, Orange, Cinnamon, Cardamom, and Clove make up our chai, the Indian word for tea. Bombay Chai is delicious when brewed fresh and blended with heated milk and sugar to taste.

Having recently given up coffee I drink Chai every day, as I find it is the only tea that has enough of a flavorful kick to get me awake and out the door in the morning.

When I tried Mighty Leaf’s Bombay Chai I found that it was pleasantly smooth and warm. However, generally Chai is distinguished by the bite of its spices, which didn’t seem particularly present here.

When I added milk I found that this overpowered the spices to the point that they were barely even noticeable. To me this tea seems to be suitable as a spiced black tea, but without knowing what it was I wouldn’t identify it as chai.

You can purchase Mighty Leaf Bombay Chai directly from their 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.