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“I am using my camera phone, so pictures are coming out weird. Will use a digital camera for future pics. Not a fan of this tea. It was too sweet and acidity. I am trying the second infusion to...” Read full tasting note
This remarkable tea shines with desert pride and spotlights one of our regional flavors. Hibiscus flower, rose hips, chickory root, chamomile flowers, dried prickly pear, fruit.
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I am using my camera phone, so pictures are coming out weird. Will use a digital camera for future pics.
Not a fan of this tea. It was too sweet and acidity. I am trying the second infusion to see how it tastes and will also try cold. Seems like it might be good after leaving it in the fridge for a while.
Tried the second infusion hot and it still wasn’t satisfying. Gave it another chance iced, and that will be the last time I make this tea.
I have never done more than one infusion. I read articles online, but still can’t seem to grasp it. What is the proper way to do more than one infusions?
Do you steep longer or shorter, and what temperature difference?
Hi Ryan,
It depends on the tea. With puerhs and oolongs the second infusion is often shorter but with an herbal tea like this one I’m not sure how much it matters
thanks! i will just have to experiment
what’s your experience with Prickly pear as a fruit? Maybe that’s the problem? I’ve only had prickly pear puree ( I’m a pastry Chef) and found it to be sorta vegetable-like, sweet, not too sour with a funky color if that made sense haha like beets and strawberries
that is definitely the same color…never had prickly pear fruit, that could be problem
Prickly pear martinis are good. :P