Hibiscus Apple

SOUR APPLE. Plain and simple. It’s the only thing I can taste. I suppose it would be ok iced…just can’t get past the hibiscus. It will seriously be the death of me. I wish I liked it because it’s very good for you…but…sigh…

It could be worse. Yeah…I should say at least I am drinking it…I under infused and used less of the amount. Still fruity, tarty, herbal…no actual tea.

Steep Information:
Amount: 4 tsp
Water: 16 oz filtered boiling
Tool: Adagio IngenuiTEA 16 oz
Steep Time: a little over 6 minutes
Served: Hot

Tasting Notes:
Dry Leaf Smell: not much
Steeped Tea Smell: funny, a sour kind of tart
Flavor: sour, apple, hibiscus, citrus
Body: Full
Aftertaste: apple, citrus
Liquor: opaque dark red

Thanks to Meghann M for this tea.

I like how the apple pieces float at the top while steeping.

I like hibiscus, I like hibiscus and apple. I do not like this tea, there is an odd citrus note in it. I like sour apple candies but this is more layered – lemon then hibiscus then apple as opposed to a solid sour apple flavor.

images: http://amazonv.blogspot.com/2010/06/argo-tea-loose-leaf-herbal-tea-hibiscus.html

Wow…can you say Sour Apple Punch (remember the pink straws coated with sour sugar sold in a pink and white wrapped box like licorice)? This tisane totally reminds me of that flavor. It is so sour it makes my mouth pucker. But I LIKE it. Weird, but it’s sweet in it’s own way, and it reminds me of candy my younger brother and I would always get (he’d get the blue I’d get the pink). Yum! I doubt this would be a tea I crave often, but I do love the tartness it has.

My first attempt at this was an utter and dismal failure, I was almost ready to agree with everyone else, the tea was overpowering, too strong, and just didn’t taste very good with instructions on the container.

I looked up some sites on brewing loose leaf tea and decided to try it a little different. First instead of using a full teaspoon, I put just enough to cover half the bottom of my little styrofoam cups. I know that’s not an exact measurement, but, because this tea has lots of chunks of apple and such, you could probably translate it to a light teaspoon, just be a little less eager to get a huge amount. Second, instead of boiling water, I had hot water and let it cool for just a minute or two and then steeped for about six minutes. I shall do more science in the future so that I can get exact temperatures and such, but, doing it this way produces a very delicious cup of tea and is not near as overpowering as my first taste.

This tea is so beautiful. First of all, I didn’t even need to use a drain. Then as it was cooling off, it gave off this flowery and subtle aroma, and the color is lovely. A warm purply fuchsia. Every sip I take is full of the scent and the color and alas, the taste. It’s sweet and tart. I am happy that I have this new tea. It’s best when it’s hot, and you can steep it for as long as you want because it doesn’t get bitter. Definitely try this! I am increasingly inspired with each sip, this tea is just positive.

The aroma of the dry tea is powerful and full of Apple. It kind of reminds me of artificial tangy apple gum. Running hot water through the infuser brings on a wave of pink and purple in my mug. The color of this tea is beautiful! The flavor is pretty well blended between hibiscus and apple. It tastes fruity and tangy, but fades quickly leaving a faint apple cider taste.

Not bad, but make sure that you don’t over steep. Otherwise it is just undrinkable. It gets that kind of mouth puckering powdery feel to it. So, under controlled circumstances, cold… not bad. ^_