Made a warm cuppa of this yesterday night using 4g of leaf to a 350ml cup but the flavor wasn’t as strong as I was hoping for, so tonight I used 6g for a 500ml teapot with a long “leave the bag in” steep. The deep cinnamon and citrus aroma is very pleasant. The steeped tea is a very pretty red color on the pour, but the flavor still doesn’t feel as strong as I’d like… I think the problem is that the color and aroma remind me of hibiscus spice Christmas blends (which I really love and drank a lot of over a two week course of sinus infection) but this is a honeybush base which is just a more thin mouthfeel. The flavor is a bit similar, with a strong sweet cinnamon taste (with woody undertones, not like candy), but the citrus note is much stronger. The lemongrass really pops, very citrusy with a slight hay-like note. The woody and peppery notes of the honeybush blend very well with the cinnamon and lemongrass, so that pepper flavor doesn’t feel quite so out of place here as I get with other honeybush blends. I don’t taste plum, but that’s one of those tea flavors like cranberry that I never seem able to taste. I also have never even heard of a pryanik prior to seeing this tea’s name. (Idaho is not exactly a place of very diverse food offerings… We do have fry sauce, though!)
Flavors: Cinnamon, Citrus, Hay, Lemon, Pepper, Woody
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Fry sauce? One particular recipe or a cornucopia of various formulas?
I had to look up pryanik. And is that fry sauce like Canes sauce? Boom boom sauce?
Sorry for the thinner mouthfeel, I know hibiscus would have added that – but I no longer use hibiscus in any of my blends as there is too great a chance of peanut cross contamination.
For those who are unfamiliar with pryanik – it’s a Russian/Ukrainian holiday treat – like a spiced honey cookie often with a fruit filling.
“Fry sauce” is an Idaho/Utah thing… typically it’s just 50/50 ketchup/mayo though some places have their own varieties (I quite like ones using BBQ). You ask for “fry sauce” here, you get it, pre-mixed. Any other state I visit they go, “You mean ketchup?” and then I have to ask for a side of mayo and mix it myself at the table. :-P
For Ashman, every Friday is Fry Day and I mix mayo, ketchup, Heinz sweet chili sauce, a tiny bit of sriracha, garlic powder, onion powder, and black pepper.
For our version of yum yum sauce, I mix mayo, Sweet Baby Ray’s bbq sauce, garlic powder, a few drops of rice vinegar, and a pinch of sugar. So that might be more like your fry sauce.
Fry sauce? One particular recipe or a cornucopia of various formulas?
I had to look up pryanik. And is that fry sauce like Canes sauce? Boom boom sauce?
Sorry for the thinner mouthfeel, I know hibiscus would have added that – but I no longer use hibiscus in any of my blends as there is too great a chance of peanut cross contamination.
For those who are unfamiliar with pryanik – it’s a Russian/Ukrainian holiday treat – like a spiced honey cookie often with a fruit filling.
“Fry sauce” is an Idaho/Utah thing… typically it’s just 50/50 ketchup/mayo though some places have their own varieties (I quite like ones using BBQ). You ask for “fry sauce” here, you get it, pre-mixed. Any other state I visit they go, “You mean ketchup?” and then I have to ask for a side of mayo and mix it myself at the table. :-P
For Ashman, every Friday is Fry Day and I mix mayo, ketchup, Heinz sweet chili sauce, a tiny bit of sriracha, garlic powder, onion powder, and black pepper.
For our version of yum yum sauce, I mix mayo, Sweet Baby Ray’s bbq sauce, garlic powder, a few drops of rice vinegar, and a pinch of sugar. So that might be more like your fry sauce.