82 Tasting Notes
This evening I made a blend for my husband. He asked for a Vanilla Hibiscus blend. I was a bit dubius, but used 1/4 tsp. Hibiscus, 1 tsp ground Rosehips, 1 tsp ground Vanilla Bean, and 1/4 tsp Xylitol. It was delicious! The tart, fruity taste of the hibiscus and rose hips were really nicely balanced by the earthy vanilla. My husband decided I had put in too much sweetener (he loves the super-sour taste of Hibiscus), so I ended up drinking most of it! I will likely make this again (though probably not till after November, as I get heartburn in the second and third trimester of pregnancy).
I decided to try this tea with milk, since several people seem to enjoy it that way. It was good, but I felt like I needed to use quite a lot of milk to balance the powerful cinnamon flavor. Once I found the right balance, I did enjoy it. I used 4 oz of water, and probably 5 or 6 ounces of milk.
I’ve had this tea before, and really disliked it. I felt like the apricot flavor was really artificial and clashed with the Honeybush. This time, I added some chai spices, and It was acceptable, but still not something I would buy again.
Flavors: Apricot, Artificial, Wood
I tried plucking the petals out, and brewing them alone, and that definitely changed the flavor, but not how I would have expected. The grassy notes completely overwhelmed the pleasant floral taste from the other day, and the tea was extremely bitter. I’m assuming this is in fact because I plucked out the petals, and not because I brewed it a shorter length of time (the other day it ended up steeping for a couple of hours while I took a nap). I do not recommend separating the flowers when brewing this.
I was surprised by the pale orange color of this powder. It smelled herbaceous and fruity.
I brewed it for at least 10 minutes in 4 oz of boiling water, then added 4 oz of cold water (This is what I usually do in the summer). The liquid had a mild fruity scent with a hint of oatmeal, and was a pale golden color (I think, this mug is green). I really enjoy the flavor, which is citrusy and faintly herbaceous, with a touch of oatmeal. I can see why this fruit is used in so many herbal blends
Flavors: Citrus, Herbs, Oats
This tea is a godsend during pregnancy. I usually drink this with a dash of ginger, and sometimes a pinch of Xylitol. It’s a very mild tea, somewhat minty, herbaceous, and with just a touch of underlying citrusy tartness. That description makes it sound much like the Lemon Verbena I recently reviewed, but here those flavors blend soothingly rather than clash. It’s not a tea I would choose purely for its taste, but since I could drink it when I had morning sickness bad enough that plain water turned my stomach, I give it a high score for fulfilling it’s intended purpose
Flavors: Citrus, Herbaceous, Mint
I really love this tea. It has a smooth and creamy flavor that works well with the bitterness of black tea. It’s one of the rare black teas that I truly enjoy. This makes a truly excellent base for chai, and is great for blending as well.
Flavors: Astringent, Cream, Milk