Why is it that I get the best cup only when I am nearing the bottom of this tin?! It always had a bothersome tanginess too it that I had to mellow out with cream and sugar. This time I steeped it at 200F for 1.5 minutes and it was so much smoother! I still added a little sugar, but it was more to round out the sweetness of the cherry. I’m still getting a little bit of tart (this is supposed to be a sour cherry tea, right?) but it doesn’t dominate the cup. My tongue is a little dry after each sip.
I’m begining to think that Lupicia doesn’t know how to steep it’s own teas! All the greens say to use boiling water and the steeping times end up being way too long! I get much better cups when I use cooler water and shorter steeps.
Update: I left my cup out all night and came back to it this morning slightly chilled and wow! This would make a great iced tea!