1 bag for 250mL water, bare.
Ehrrr … I am not kindly disposed to this one. It will have hibiscus — ugh. And adding flavbouring to Darjeeling is risky, at best. Darjeeling is so wonderful on its own — and can be hard to get, so why wreck the limited supply with flavours?
But I digress. I might even be wrong.
Steeping the bag in a clear glass mug … um, yeah, it looks like it’s bleeding, not steeping. Damn you, hibiscus!
Decent muscatel scent, though a slightly earthy one.
If you want to give a vampire tea party, this is the tea to make. Quite striking — and bloody, really — against glass. I would imagine it would be so agasint white china, too.
First sip: all hibiscus.
Second sip: 90% hibiscus, 10% stale tea.
Berries? Where?
Like I said, I was prejudiced against this blend from the start, as I strongly dislike hisbiscus. It’s a bully!
Third sip: 60 hibiscus, 30 getting-bitter tea, 10 sharp mystery dirt.
Steep time: 2:30. I imagine the tea will develop and battle the hibiscus, but the tea’s already bitter. (Darjeeling, bitter? WTH?) Must go water a plant.
If you don’t mind hibiscus, maybe try this one at a very short steep. It shoudl yield you a cup of hibiscus water with a faint black tea infusion.
Not for me.
