1 bag for 250mL water, bare.

Ehrrr … I am not kindly disposed to this one. It will have hibiscus — ugh. And adding flavbouring to Darjeeling is risky, at best. Darjeeling is so wonderful on its own — and can be hard to get, so why wreck the limited supply with flavours?

But I digress. I might even be wrong.

Steeping the bag in a clear glass mug … um, yeah, it looks like it’s bleeding, not steeping. Damn you, hibiscus!

Decent muscatel scent, though a slightly earthy one.

If you want to give a vampire tea party, this is the tea to make. Quite striking — and bloody, really — against glass. I would imagine it would be so agasint white china, too.

First sip: all hibiscus.

Second sip: 90% hibiscus, 10% stale tea.

Berries? Where?

Like I said, I was prejudiced against this blend from the start, as I strongly dislike hisbiscus. It’s a bully!

Third sip: 60 hibiscus, 30 getting-bitter tea, 10 sharp mystery dirt.

Steep time: 2:30. I imagine the tea will develop and battle the hibiscus, but the tea’s already bitter. (Darjeeling, bitter? WTH?) Must go water a plant.

If you don’t mind hibiscus, maybe try this one at a very short steep. It shoudl yield you a cup of hibiscus water with a faint black tea infusion.

Not for me.

Boiling 2 min, 30 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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