If you drink this tea bareback (that is, without sugar, without cream, without milk, just bare tea), then you’ll find a sweet tea with a floral aftertaste.
I used this tea when I experimented with making spiced tea (I had been reading “Chai, The Spice Tea of India” by Diama Roseti). Perhaps I was just too ham-fisted with the cinnamon, cloves, hot pepper, etc, because the flavor of spices dominated the flavor of this tea. In the hands of a professional chai chef, the flavor may have been more balanced.
In a nutshell, I don’t regret buying this tea, which is more than I can say for some tisanes brought from a well-known tea company, whose teapots tend to be much better than their herbal brews!)
