Pistachio Rose

Tea type
Food Fruit Green Herbal Rooibos Blend
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by KittyLovesTea
Average preparation
170 °F / 76 °C 1 min, 0 sec

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From Tea Horse

What it is

A special Tea Horse blend of green tea with rose petals, pistachio, Hojicha, rooibos, calendula petals, sunflower petals, almond slices, mallow flowers and vanilla.

Where it’s from

The green tea is grown in Yunnan, China and Hojicha, roasted green tea, is from Japan. Rooibos is grown in the wilds of South Africa’s Western Cape and the pistachios are from the Middle East.

About Tea Horse View company

Company description not available.

1 Tasting Note

91
1066 tasting notes

I can be nothing but honest from the start when I say “I dislike pistachio”. So having a pistachio tea was not that exciting for me but if I look past that and see the rose word behind the dreaded pistachio then I was able to say “Alright I might like it”. Most rose teas I adore..in fact I don’t think I found one that I didn’t like.

In raw form this has wonderful colours…yellow, light green, dark green, pink, brown. It’s nice to steep colourful teas. :)
This unique little blend has an unbelievable rose and marzipan scent that is so thick and sweet I could almost taste the marzipan pieces my nan used to buy us to share. No pistachio as such but there is that sweet nutty feel about it, more almond though than pistachio. Hey I’m not complaining!

The temperature and steep time are taken from the guide lines on the front of the tea package. I admit it’s a much shorter steep than I was anticipating but I shall try it all the same. Also qty is 2 teaspoons of blend in a 4oz or 5oz mug.

Once steeped the tea is light yellow in colour with a soft and sweet rose fragrance. The marzipan has definitely toned down along with the sweetness which has left it much more floral.

Flavour is light and soft but with sweet rose and a dry nutty (a mixture of pistachio and almond) beautiful tones. It’s stronger than I thought it would be for such a short steep and it seems to have left it so fresh and gentle, it’s a beautiful touch. If steeped for any longer I believe the rose would be too thick and would outweigh the nuts.

Also has a buttery/creamy style effect the more I drink of it. Like floral silk that pans out to a subtle dry but sweet nuttiness. Very delicious and original.

Side Note – This also came with a cocktail recipe.
2tsp Pistachio Rose
2tsp of golden castor sugar
35ml VSOP cognac
Zest of one orange
Small bunch of mint
Plenty of crushed ice
(Optional) 3 drops of rose water

I don’t have cognac but that cocktail sounds amazing!

Preparation
170 °F / 76 °C 1 min, 0 sec

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