So I have decided to start a new and exciting project, I am creating a list of all the teas! Not all the teas by every vendor and such, that would take a lifetime, but a personal ‘master list’ of teas, their names (and all permutations, in various languages and dialects) and where they are from. That way I won’t have any more ‘oh Pouchong and Baozhong are the same tea’ moments, because I will have a list!
Welcome to day four of Design a Tea week, today we are looking at Apricot Caramel Rooibos. I have a really iffy track record with Rooibos, or more likely I have a really iffy track record with flavored Rooibos. The aroma is tart and woody with apricot notes and a bit of caramels sweetness. It is a good balance of sweet and fruity tart, I am not running in fear from the imminent salivary pain like I do with some tart teas.
Steeping the tisane just reminds me that I really need a steeping basket with a finer mesh for Rooibos, but at least I get to read the tea leaves…wait, does it still count with an herbal? The aroma is not at all tart, just sweet apricots (specifically dried apricots) and caramel sweetness, with a woody, earthy undertone. Sniffing the liquid, well, I found the tart. It is not overwhelmingly tart, but just like with some apricots, the tartness is present along with a hint of caramel and the expected Rooibos woodiness.
As expected, this tea tastes a bit tart, but it slides just under my ‘too much’ scale, so I do not find myself balking at drinking it. The taste is woody and the mouthfeel dry, typical of a Rooibos, with notes of caramel candy sweetness. The taste of apricots seem to float through the entire mouth, from beginning to aftertaste. This tea did not ‘wow’ me, but I am really finicky with fruit tea (turns out I am actually really finicky with fruit in general) but this is definitely a tea I can see people really enjoying.