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.