I love the tart flavour of hibiscus and usually rejoice to see its random presence on the ingredients list but I have to admit that I’m baffled as to why it would be included in a white tea blend. Hibiscus has such a strong flavour that it doesn’t leave much breathing room for the Bai Mu Dan or the white peony. That’s my sole complaint.
Where the “tea-ish-ness” is lacking the delicious juicy fruit factor is not. The fruit medley is reminiscent of sour fruit gummies, or of a SunRipe fruit bar- which often has similar ingredients, but neither are as refreshing as Indian Summer. The hibiscus, when coupled with the cherry and lemongrass, creates a citrine sour cherry endnote that I adore. The apple-carrot combo and watermelon are cooling sweet “breaks” in the tartness. The blend is at its best when cooled or iced. I’m still searching for the pumpkin and fig. I’ll have to check the dry leaves to make sure I’m actually getting any in my steeper. It’s like a fruit scavenger hunt!