90

I finally decided to order some of this stuff off Amazon, as my experiments using regular rooibos in my espresso machine were working pretty nicely. If you are skeptical, let me assure you: this is a significantly different rooibos than you are used to. It is powdery and sort of hay-like and nothing close to using traditional rooibos you’ve ground yourself in a food processor (I haven’t tried using a coffee or burr grinder, though).

Anyway, the taste is like extra, extra strength rooibos. I usually drink this tea at double strength anyway, but red espresso is even stronger than that. Suffice to say, it is perfect for making specialty drinks. So far I’ve had made some cappuccinos, lattes, and even a couple Fresh Red drinks (red espresso poured over fruit juice; in my case I used white grape, but they recommend apple), with excellent results.

Before trying red espresso, I was hoping that I wouldn’t notice too much of a difference between it and traditional rooibos. But unfortunately for my wallet and the space dedicated to my ever-growing tea collection, this stuff is its own beast. I will probably have to keep a both it and traditional rooibos on tap, ready to go when the situation demands it.

Preparation
200 °F / 93 °C 0 min, 45 sec

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