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Recent Tasting Notes
As many times as I’ve made sassafras tea from scratch I’ve never thought to ice it down, but the bottle of Pappy’s Sassafras Tea Concentrate comes with directions for making iced tea. After following the directions for making the tea “gourmet style” I felt that the tea came out weak tasting; the ice really watered down the flavor. Instead I preferred to follow the “serve it cold” directions by mixing 1 1/2 ounces of tea concentrate with a cup of cold water. Both methods produced a tea that reminded me of root beer minus the sugar and fizz from the carbonated water, which was exactly what I had expected since sassafras is one of the main ingredients used to make root beer. The tea left me wanting to add a few heaping teaspoons of sugar to my cup, which I would have done if I had had any sugar on hand. The flavor was much as I remembered, although when I make the tea from scratch it seems to turn out much more flavorful. My experience with Pappy’s Sassafras Tea Concentrate left me wondering if I could use it to make a quick, not quite from scratch, root beer without the fuss of having to boil down all of my ingredients. Check back soon to see how my experiment making root beer using a bottle of Pappy’s Sassafras Tea Concentrate turned out.
You can read the full review on my blog:
This was on my “restock” list at the natural/indie grocery store and I had to have help finding it because it’s been relabeled and retitled as “Ancient Infusions” brand. Sorry, distributors, I liked the Ozark-y, mountainy name better.
Thankfully, however, the formulation has not changed. It’s still good, straight-up strong sassafras concentrate. Root beer without the sugar; no caffeine. I diluted some in a quart jar to chill for outdoor work this afternoon, and put a shot from that jar in my half-cooled mug of Assam. Good stuff.
First iced tea of the season necessitated by the first push mow of the season. Got half our big backyard done and I’m limp—vegetation so thick the blade felt like it was caught in wet spaghetti. Welcome to Missouri. There was still snow on the ground last week.
At any rate, this is quick-no steep time whatsoever; in with the cold water and boom! there you go. Root beery goodness. We can find this in local grocery stores; I wonder if it gets scarcer the farther east and west you go.
Best part — shot of two tablespoons in a cup, no waiting, no steep time! I was seriously craving this; another tea treat I associate with early spring. Unsweet root beer for those of you who are unfamiliar with the base ingredient.
Since I have a whole bottle (minus last night’s splash) I wonder what this would mix well with. Hmmm…
There are those who would say tea concentrate is sacrilege, but you just can’t beat this one for good ol’fashioned Ozark mountain sentimentality. Flat unsweet root beer, that’s all there is to it, and since I think root beer is often way too sweet, this is great. A tablespoon or so in a hot cuppa; or about double strength iced.
Yummy memories of childhood in this cup. When I was a lil’ kid in the hills n’ hollows of western Pennsylvania we’d dig sassafras roots in the spring after the new leaves appeared. Wash em’ up and cut into shorts. Boil awhile and hot cups of yummy tea. Didn’t know about the safrole back then, but didn’t drink enough to really matter. Pappy’s is good stuff, hot with truvia. Enjoying some right now.