Waiting on some test results to come back at work right now, so I have a few minutes to pop in a tea review – I know, it’s a shocker that I’m posting during the week and not my massive binge/queue of tasting notes on the weekend like normal…
First thing about this tea – I don’t think I’ve seen cardamom described as “minty” before (that’s how P&T is describing that ingredient in the copy writing for this tea) and I’m not sure how I feel about the comparison. I don’t think it’s quite accurate; at least with how I personally experience cardamom, anyway.
The tea itself tastes fine though; nice mix of spices – all on the warming side instead of actual heat (my preferred Chai blend composition). You can really taste the rooibos in the blend; usually that doesn’t bother me, as I like the taste of rooibos, but something about this particular rooibos almost has a brassy/minerality to it that I’m feeling kind of iffy on. I like the STRONG cardamom notes though – they trail off into the finish, and end up being the lingering note on my tongue after I’ve finished the sip.
It’s a mixed bag for me.
Flavors: Cardamom, Cinnamon, Ginger, Honey, Metallic, Mineral, Spices, Wood
Martin, can you tell us what the Czech version of gingerbread is?
In North America, as far as I know, gingerbread cookies are the most common form of gingerbread. They are typically shaped like little men, can be hard and crunchy or a bit puffy and soft in the middle. The ginger and the other spices are typically quite strong in them, but not necessarily.I was about to ask, also! Youngest went to a city with a gingerbread museum, but I think it may have been in Poland but could have been Czech Republic.
I have studied in a city famous for gingerbread, Pardubice, so I will do my best. There are usually two types, one as Evol Ving Ness described, crunchy and differently shaped. Those are common for upcoming Christmas. Then there is brownie-like, but with different ingredients. So soft one, enjoyable and great to enjoy with cup of tea.
Here, some links: https://english.radio.cz/pernik-a-czech-christmas-delicacy-goes-back-centuries-8144020 — they write about cardamom in, but not necessary in my opinion.
https://1001voyagesgourmands.com/czech-spice-cake-with-coconut-and-chocolate/
I meant Czech version of gingerbread mostly because of the spices in. Maybe it wasn’t really clear.