Reviewed by: Rebekkah
|Type of tea
|Where I got it
|How I brewed it
2 tsp with boiling water for 3 minutes n a 16 oz teapot, with a dollop of heavy cream and honey
Have not rebrewed
By now I know I don't like rooibos without milk and sugar (or, in this case, leftover cream from a pasta recipe and honey), so I made it with both. It's a chai, and as such is a spice tea. Coincidentally enough, with milk is also how I tend to like my chais, so... works well.
The price is good, and as a rooibos it's caffeine-free. I've had spicier chais, and it's not exactly the standard flavor, so if you're particular about your chai you probably won't be impressed. But if you're willing to try a non-black chai tea it's quite good. It's basically cinnamon-ginger rooibos.
I rather like it, on the whole. Given a choice between a regular chai and rooibos chai, most of the time I'd go with regular, but as I don't want to toss and turn tonight, it's great. So... basically a chai substitute that fills that craving when it's too late for the regular kind, and if it's a little mellower, it still has a tasty flavor and even has a built-in excuse for making it with cream and sugar (y'know, in case you ever feel guilty about that or anything).