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I made this as an iced tea two nights ago and drank it yesterday, so my memory of preparation won’t be great. I used 4 teaspoons for 32oz of water and I added 2 teaspoons of rock sugar to the leaves. I put it in the fridge overnight. (I think I might have also resteeped the leaves for a second cup, but my memory of how I made this is blurred with the three other iced teas I’ve made over the past four nights…)

The first sip was “WHOA!” delicious. The hazelnut flavor is quite strong and I liked it. It reminded me of the International Delight hazelnut flavored coffee creamer that I would occasionally have 5+ years ago (before I realized I don’t like my coffee sweetened). It also had a creamy taste, despite no added cream. While it was quite tasty, I preferred Adagio’s Honeybush Mango to this one (as did Steve, who has been having each of the iced teas of the past few days with me).

Preparation
Boiling 6 min, 0 sec

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I started drinking loose leaf tea in December 2011. I usually use Teavana’s Perfect TeaMaker at home, and their Remi Mug at work. Some day I would like to have a cast iron set… a red one with dragons!

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