Red velvet cake freaks me out a little. It is the food coloring. There is just so much Red 40 or whatever it is. It has inspired me to someday make a cake for a party that has so much powdered beet in it that what goes in red comes out red on the other side. It would have to be a dark chocolate cake, so no one suspected anything from a bright magenta cake. /irrelevant tangent
The tea! I can taste the mate base. I haven’t had enough mate to really know how to describe the taste. I can taste a hint of chocolate and something else that I can’t quite identify. Is it a cakiness? Cream? Either way, this is a nice mate with a touch of smokiness.