As it stands, rooibos isn’t one of my favourite teas. There’s a certain taste to red tea that I find too earthy, and when blended with many other spices, can be muted altogether. I’ve heard it’s great for sinuses and allergies, which should be a reason I drink more of it. And some of the main mixes I’ve seen with red tea include citrusy notes like orange, and fruity herbs like lavender, my faves. But still, red tea doesn’t quite cut it.
And yet!
This blend was quite surprising. DAVIDsTeas isn’t one of my top tea stores to buy from, and would honestly rather buy from smaller tea vendors. But when it comes to creativity, I have to say Mr.David has a vivid imagination.
The pink peppercorns were by far the most outstanding flavour punch and I think that was a great decision. The coconut was missing, and for me, that’s quite all right: it’s not a preferred taste. The cinnamon grated so finely as to camouflage into the red tea was also a brilliant idea.
I usually let my tea steep for way over the suggested time. I let this sit for 12 minutes and added a teaspoon of light honey.

195 °F / 90 °C 8 min or more

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I’ve been researching and experimenting with teas and blends for almost a decade and now I’m looking into opening my own tea business. I’m open to suggestions of any kind: from basic teas to exotic herbs and spices, and tips for how to make the best possible blends!





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