I was hoping for more almonds, less fruity booze, but I’ll go with the fruity booze. If you drink brandy, it might go well with this tea. :)
It’s kinda cherries, some apple, spices, IDK. It’s quite comforting at a barely sippable hotness. I hope it stays drinkable as it cools down.
(I did add sugar to it. It smelled like it could go rather sour. About 1/4 tsp for 16 oz, which isn’t much.)
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Oh god, Stollen tea. Genius concept.
It got really really hibiscusy towards the end of the mug. :/ I’d like to see something like this with a base that’s not hibiscus.
Hmmm. I hope the hibiscus doesn’t bother me too much. It’s so bulky though and they say to use 2 teaspoons. It won’t take much to drink that all up!
Consider adding sugar. Heh. I’ll add more like 3/4 tsp per 16 oz mug next time. I usually use very little sweetener though.
Weird, hibiscus doesn’t belong in Stollen at all.
Stollen tea sounds so good – but yeah, hibiscus in it not so much.
I think it has to do with the “fruit base” so many stores use. I think the base at Bayswater might be the same as Granville Island, as both places have the same bite to their fruit teas. The Cranberry Orange Chili Pepper tea didn’t bother me nearly as much though. Possibly because cranberry = sour?
That would make perfect sense. You’d think it wouldn’t be hard to come up with a custom blend sans hibiscus by working with a different base but I guess that would involve a lot more work. A Stollen black ought to be made!
Oh god, Stollen tea. Genius concept.
It got really really hibiscusy towards the end of the mug. :/ I’d like to see something like this with a base that’s not hibiscus.
Hmmm. I hope the hibiscus doesn’t bother me too much. It’s so bulky though and they say to use 2 teaspoons. It won’t take much to drink that all up!
Consider adding sugar. Heh. I’ll add more like 3/4 tsp per 16 oz mug next time. I usually use very little sweetener though.
Weird, hibiscus doesn’t belong in Stollen at all.
Stollen tea sounds so good – but yeah, hibiscus in it not so much.
I think it has to do with the “fruit base” so many stores use. I think the base at Bayswater might be the same as Granville Island, as both places have the same bite to their fruit teas. The Cranberry Orange Chili Pepper tea didn’t bother me nearly as much though. Possibly because cranberry = sour?
That would make perfect sense. You’d think it wouldn’t be hard to come up with a custom blend sans hibiscus by working with a different base but I guess that would involve a lot more work. A Stollen black ought to be made!