The more I drink this, the more I’m annoyed by the the tart hibiscus because, dry, it smells so lovely smooth and coconutty. So last night I tried to squelch it with a little Rooibos Orange Cream from Franklin Tea. It wasn’t bad, but it wasn’t “it.” Just enough left to try one more blending experiment. Anybody know a foolproof antidote for hibiscus?

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Somebody asked me once when I became a tea junkie; I think it dates back to college when I needed caffeine for a 7 a.m. class but chose not to do coffee. My favorite teapot is a medium-sized Brown Betty given to me by my Mema; the painted flowers are chipping off, but the size and feel is perfect. I rejoice when I get a morning to brew a pot of loose tea starting with a kettle; not a bag and a hot pot.


Southwest Missouri

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