1 TB for 450mL water, bare.

Ahhhhh … now that’s a really good red rooibos. A bit woody – more wine than wood – but not sour, and definitely not minty (blech). The vanilla flavour doesn’t come out til about the 5-minute-steep mark, and when it does, it complements rather than dominates. Probably the tastiest red rooibos blend I’ve had in years. (I am much more a fan of green rooibos these days … too much crappy red rooibos out there, tasting like rotten logs where the ants incessantly brush their teeth. Like in the bad old days when low-quality black tea would be masked with heavy fake flavouring. What? That still happens? Bestill my beating heart.)

Boiling 6 min, 0 sec

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Writer and tea fiend. Author of DELUDED YOUR SAILORS, SKY WAVES, DOUBLE-BLIND, and THE SHADOW SIDE OF GRACE. New novel this March called THIS MARLOWE.

I prefer straight teas but will try almost anything … so long as it’s not tainted with hibiscus. I loathe hibiscus.

Floral oolong and complex black teas are my favourites.


St John’s, Newfoundland, Canada

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