I’ve used this twice now but I keep screwing it up by putting it overtop of something more powerfully flavored:
1) in MD crab soup (vegetable soup w crab meat) but I had already put a bit of Smoky Black T-dust on it, and the soup had some spice too, so I couldn’t discern the red tea dust.
2) Tonight I put some on my pizza, but I’d already added dried red pepper flakes before baking it, so I have no idea how much of the heat/flavor is coming from the t-dust.
I’ll get it right one of these days… In the meanwhile, I’m glad I bought the green & red flavors when they went on sale. The new lids are great. And the Smoky Black with it’s intense aroma is perfectly happy in the more airtight older lid.