香草薄荷印度奶茶

The cocoa and peppermint really come through together, and the Pu'er base gives it a depth that morning regular chai lacks. I've been making a pot every afternoon since it arrived, and the vanilla bean makes it feel like a treat without needing any sweetener.

I was skeptical about mint in chai, but the silken vanilla bean really smooths out the bold Pu'er edge, and it's become my afternoon ritual. The texture is luxuriously creamy even with just hot water, and that rich cocoa hangs around nicely in the aftertaste.

The peppermint hits first, but that Saigon cinnamon and cocoa settle in right after, making the whole cup feel rich without being heavy. I brewed it as a late-afternoon pick-me-up and the Pu'er base gave it a smooth, grounding finish. Already on my second bag.