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Daylon R Thomas drank Red Hot Chai by The Tea Spot

1733 tasting notes

Early Christmas present! Lord, I’m spoiled.

The chai spices are great, nice and bold headed by cardamom and cinnamon. Gold old Masala. I got bare hints of the vanilla, but more of the rooibos in the back ground. The rooibos they used in this had a bit of the weird citrus taste I get from red rooibos on occasion. I know that rooibos are normally described as woody, but with the spices, there is a weird citrus note. Maybe I’m crazy, oh well. My mom liked it and she is not a chai fan. Red Hot is a good description because it tastes like a watered down fireball. I think that it might serve better as a latte, and go incredibly well with sweetened condensed milk.

This did pretty well in the Urban Tea tumbler, and it can handle a lot of water. Only problem was the flecks of leaves sneaking through the strainer. I have that issue with rooibos anyway, which is why you don’t need to worry about it being bagged.

The container it came in is also a pretty nice size. I think it’s closer to an ounce. Fairly sturdy, too.

I could drink this tea straight, just not often. I think it would be better with compliments like honey, cream, condensed milk, and or sugar. The spices are so strong that it gives me a little bit of a headache, and suppresses my appetite…if that makes sense. If I’m walking in snow, this would be great. Now, not my favorite. I’m also being picky because I prefer the Climber’s High.

Flavors: Candy, Cardamom, Cinnamon, Citrus, Clove, Pepper, Spices

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First Off, Current Targets:

Whispering Pines Alice
Good Luxurious Work Teas
Wang Family’s Jasmine Shanlinxi
Spring, Winter Taiwan High Mountain Oolongs

Dislikes: Heavy Tannin, Astringency, Bitterness, or Fake Flavor, Overly herby herbal or aged teas

Picky with: Higher Oxidation Oolongs, Red Oolongs (Some I love, others give me headaches or are almost too sweet), Mint Teas

Currently, my stash is overflowing. Among my favorites are What-Cha’s Lishan Black, Amber Gaba Oolong, Lishan Oolong, Qilan Oolong, White Rhino, Kenya Silver Needle, Tong Mu Lapsang Black (Unsmoked); Whispering Pines Alice, Taiwanese Assam, Wang’s Shanlinxi, Cuifeng, Dayuling, Jasmine Shan Lin Xi; Beautiful Taiwan Tea Co.“Old Style” Dong Ding, Mandala Milk Oolong; Paru’s Milk Oolong

Me:

I am an MSU graduate, and current alternative ed. high school social studies and history teacher. I formerly minored in anthropology, and I love Egyptian and classical history. I love to read, write, draw, paint, sculpt, fence(with a sword), practice calisthenics on rings, lift weights, workout, relax, and drink a cuppa tea…or twenty.

I’ve been drinking green and black teas ever since I was little living in Hawaii. Eastern Asian influence was prominent with my friends and where I grew up, so I’ve been exposed to some tea culture at a young age. I’ve come a long way since I began on steepster and now drink most teas gong fu, especially oolong. Any tea that is naturally creamy, fruity, or sweet without a lot of added flavoring ranks as a must have for me. I also love black teas and dark oolongs with the elusive “cocoa” note. My favorites are lighter Earl Greys, some white teas like What-Cha’s Kenyan offerings, most Hong-Cha’s, darker Darjeelings, almost anything from Nepal, Green Shan Lin Xi’s, and Greener Dong Dings. I’m in the process of trying Alishan’s. I also tend to really enjoy Yunnan Black or Red teas and white teas. I’m pickier with other teas like chamomile, green teas, and Masalas among several.

I used to give ratings, but now I only rate teas that have a strong impression on me. If I really like it, I’ll write it down.

I’ll enjoy a tea almost no matter what, even if the purpose is more medicinal, for it is my truest vice and addiction.