I see what is going on here. This should work in theory: the tart hibiscus and elderberry should complement the grape skins, and evoke the tannins in tea. The pu’erh should evoke the ripe earthiness of a full red wine. But ultimately, it doesn’t work like that.

It reminds me of when you’re making a cold process soap with beer or wine. The basic pH kills off any wine or beer aroma, so it’s necessary to fragrance it with something with oatmeal or citrus or chocolate notes so you kind of get the “impression” of the beverage.

I guess the old formulation, with raspberries on the front and no hibiscus or elderberries, reminded reviewers of a Berry Zinger. The new formulation is all hibiscus and elderberries. Which is great, if you enjoy the tart juiciness of those flavors, but less great if you were expecting something like a woodsy merlot.

Definitely an okay sipper to replace poorer bagged fruit teas, but not a must-have.

Flavors: Berries, Hibiscus, Sour

205 °F / 96 °C 3 min, 15 sec 1 tsp 8 OZ / 236 ML

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