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Red rooibos blended with vanilla and raspberry sounds like a tasty evening treat. I got this from a sampler set/gift box from Camellia Sinensis.

Dry, the vanilla and raspberry aromas are quite distinct and overwhelm the rooibos, which finally comes through harmoniously while steeping. The finished cup is a very appealing blend of scents of the honey-like sweetness of rooibos, vanilla and a fruity accent.

The taste of the cup is similar, if a little weaker than anticipated: sweet, fruity, decadent and relaxing. The next time I make this, I will likely add more leaves. Regardless, it is rare that I feel a sweet tea (or “tea”) doesn’t need any sweetener, but this one is perfect.

One last note: while the Camellia Sinensis English website calls this blend “Strawberry & Vanilla Rooibos”, its description, as well as its original French name (“Le chaperon rouge (Rooibos framboise & vanille”) points towards a raspberry flavour, not strawberry. This is an error on their end, but I decided to copy their translation regardless.

Preparation
185 °F / 85 °C 3 min, 30 sec

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