I was surprised at the strength of the almond that came through in the steeped tea – sometimes I find that the nutty essences are lost when they’re steeped, but this was wonderful. I agree with the other commenters that it would be much better suited to an afternoon or night-time tea than morning. Definitely a rooibos that I really love, which has been difficult to find lately, and one that I hope sticks around for a while.
Have you heard of the barbegazi? According to Swiss lore, they are a group of furry little men that live high in the Alps. They are known for their long, icy beards and enormous feet, which they use to ski down hills and surf on avalanches. But how do they stay warm up in the frozen mountains all year round? We like to think it’s with a fortifying brew like this spiced rooibos, with apple, cinnamon, and ginger. If you see some very big footprints next time you’re out hiking, follow them to the barbegazi’s cave and see if they offer you a cup.
Ingredients: Rooibos, coconut rasps and chips, apple, cinnamon, ginger, cardamom, black pepper, rose blossoms, almond.