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This is a very nice tea and fruit blend. I bought it on a whim on vacation last Fall because I was feeling sick and needed to rest with a cup of hot tea. The only ingredients listed on the container is sencha and hibiscus. You can simultaneously taste the sweetness of the hibiscus and the earthy green of the tea. Neither flavor overwhelms or is bitter. The tea brews up a lovely pink color and tastes equally nice with more or less brewing. I really like brewing up a whole pot of this on a cold winter day and curling up with a book. There are good sized sencha leaves and bits of hibiscus. I liked this so much that I wanted to buy another container when I found that they don’t sell this blend anymore.

Preparation
190 °F / 87 °C 3 min, 30 sec

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I started drinking coffee at the age of 12, but I have recently found that the coffee I always enjoyed gives me headaches. Luckily I have no such issues with tea. I have just begun to discover the joys of a good cup of tea and figuring out what I like and don’t. So far I prefer black tea either Fujian, Keemun, Assam or Darjeeling that are fruit forward with a wisp of acidity or smokiness. I occasionally will drink green, jasmine or a bold white, but typically just to change things up. I hate fake fruit flavors, bitter tea or blah tea with no punch.

I live in the desert southwest, so in the hot summer afternoons you’ll likely find me iced tea in hand with a slice of lemon and sprig of mint. I also am a semi-foodie who enjoys a sharp sauvignon blanc, a jammy zinfandel or a dirty martini with the stinkiest cheese possible.

I am science nerd librarian with a love of fantasy books and astronomy. I am slowly writing a novel and dream of becoming a real writer and escaping the stacks.

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Arizona

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