Made this one as a cold brew. There is just wwaaaaaaaaayyyy too much hibiscus in this blend for me. When I picked out most of the hibiscus and brewed it hot, it was actually pretty good. But I don’t have the patience to be sorting through the tea today. So I made this as a cold brew. For the most part I do not like hibiscus in a cold brew. So I only brewed this for about 4 hours. I was a bit worried but the colour was bright ruby red. But it actually tastes not too bad. I think I took it out in time. It is just on the verge of being too bitter. There is a good balance between the sweet peach and the tart hibiscus. I did add a tsp of white sugar for my cup to balance out the tartness a bit. Very juice-like. Reminds me of raspberry juice. Definitely can drink the rest of the tea this way.
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Profile
Bio
I am a lifetime tea lover.
I did foray into the world of coffee for a period of time, but I returned to my true love. I still, however, enjoy a good cup of java.
My all time favorite tea is Earl Grey, which I drink every morning, the stronger the bergamot the better. I definitely prefer natural oil of bergamot to artificial flavouring.
I mostly like black and dark oolong teas. My current favs are Fujian blacks, Keemun and Assams, and Wuyi oolongs. I gravitate towards anything with lychee in it. I also drink a lot of herbal blends but am wary of hibiscus. I do not favour mate, or pu’erh tea, although I have found a few blends that I like. (I so badly want to like straight pu’erh tea but it all tastes gross to me. I keep trying though). Rooibos, green and white teas fall somewhere in the middle. I find myself gravitating towards heavily roasted oolongs and teas from Paris/France based companies.
I love iced teas and cold brews.
My current tea goal is to make the perfect cup of chai from scratch – almost there…I think.
I am in love with the whole experience of tea.
Location
Saskatchewan, CANADA
