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I love the name passion fruit, but until recently I wasn’t sure I’d ever eaten one as opposed to just tasting it as an ingredient in juice. Then last summer, we vacationed in Costa Rica, and pretty much every breakfast buffet featured these little guys. Still, it’s not a flavor I grew up with so it isn’t strongly imprinted in my mind. In other words, I am not qualified to say whether a tea accurately captures the essence of passion fruit.

This morning, the BF, who seems to be getting into tea some as a result of the most recent bout of horrible winter illness, asked for something fruity. So I decided to break out my sample of this.

The aroma of the dry leaves from the packet is not as strong and juicy as was the apricot of yesterday, but it’s still very nice-fruity, with a freshness and cleanliness to it. And of course, there are flower petals so I’m happy with the look.

The liquor brews to a reddish amber, almost a mahogany color. I suspect this is the same base used in the apricot. There’s a light, fresh, fruitiness to the aroma.

The taste is very pleasantly fruity without tasting artificial. It fit the bill for the BF’s fruity request. He said, “I’m not sure I taste passion fruit, but I taste fruity and I like it.”

That about sums it up.

Preparation
200 °F / 93 °C 4 min, 0 sec
Fjellrev

Your boyfriend has the right attitude haha.

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Fjellrev

Your boyfriend has the right attitude haha.

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Bio

I’ve updated this bio as it’s been a couple of years since I “started getting into” tea. It’s now more accurate to say that I was obsessed with tea for a while, then other things intruded, then I cycled back to it, and I seem to be continuing that in for a while, out for a while cycle. I have a short attention span, but no shortage of tea.

I’m a mom, writer, gamer, lawyer, reader, runner, traveler, and enjoyer of life, literature, art, music, thought and kindness, in no particular order. I’ve recently started writing fantasy and science fiction under the name J. J. Roth.

Personal biases: I much prefer to drink tea without additives such as milk and sugar. If a tea needs additives to improve its flavor, its unlikely I’m going to rate it high. The exception is chai, which I make on the stove top using a recipe I found here on Steepster. Rooibos and honeybush were my gateway drugs into the harder stuff, but once I learned how to make a decent cup of tea they became far less appealing to me. That said, I’m not entirely a purist, and I enjoy a good flavored tea, particularly flavored blacks.

I like all kinds of tea depending on time of day, mood, and the amount of time I have to pay attention to preparation.

Since I find others’ rating legends helpful, I added my own. I’m revising them slightly to make them less granular as I don’t really find myself hating most things I try.

I try to rate teas against other similar versions. So I rate Earl Greys, for example, against other Earl Greys, rather than against all teas. If something rates very high with me, though, it probably means it’s a stand out against all other teas I’ve tried.

95-100 A once in a lifetime experience; the best there is; will keep this stocked until the cows come home

90-94 First rate; top notch; really terrific; will definitely buy more

80-89 Excellent; likely to become a favorite, will likely buy more

70-79 Very good; would enjoy again, might buy again if in the mood for this particular one or a better, similar version not available

60-69 Good; wouldn’t pass up if offered, but probably wouldn’t buy again unless craving this particular flavor

50-59 Okay or run of the mill

Below 50 So-so, iffy, would definitely pass
or ick. The lower the number, the closer to ick.

Location

Bay Area, California

Website

http://www.jjroth.net

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