1.5 tsp Raspberry Black by Monterey Bay Spice Company + 0.5 tsp China Rose from ESP Emporium
Originally I was going to have a cup of just China Rose this morning because I haven’t had a straight up rose black in a long time. But then I kinda needed to try some of this raspberry tea, so I decided to make a Raspberry Rose instead.
It’s a good blend! Rose blacks are often so strong that only a bit is needed to get a rosey flavor, and that’s true here. The tea smells and tastes of roses and sweet, juicy raspberries. This is really a great blend of flavors! Honestly I think rose goes well with lots of different fruits. Adding a bit of this rose congou, which has a nice, tasty base, to the MBSC fruit black gave it a little something more interesting (I have, in the past, found MBSC fruit blacks to be a bit underwhelming in the flavor of the base… not bad, but not interesting). Anyway, it’s a good combo that I might have to keep around.
