Thanks to Cameron for sending this one along!

I was surprised to see a rose petal in this mix, but perhaps one won’t have too much of an effect…

The steeped scent is really lovely – like a freshly baked holiday baked good.

Hmm. The good news is that I don’t really get any floral from the rose petal. The base mixes well with the flavours, but it may be just a touch clove and anise-heavy and that covers some other flavours that may have had a chance to balance the blend. The tea overall seems quite thick and malty. It is reminiscent of a baked good with just a bit too much spice.

Preparation
200 °F / 93 °C 4 min, 0 sec 3 tsp 14 OZ / 414 ML

Login or sign up to leave a comment.

Login or sign up to leave a comment.

Profile

Bio

I love black tea and this is usually what’s in my mug. I’m also happy to enjoy a cup of green or red rooibos (green preferable to red), herbals, oolongs (unroasted/green and red preferable to roasted), whites, and subtly flavoured greens (mango or pineapple, yum!).

Likes:
Raspberry, strawberry, peach, rhubarb, passionfruit, blackcurrant, redcurrant, fig, and most fruits in general, maple, creaminess, hay, biscuit, lavender, and cacao/dark chocolate.

I enjoy bergamot when paired with flavours that mellow it (Camellia Sinensis Earl Grey Cream is one of my favourites).

Dislikes:
Any smokiness at all, stevia, too much blackberry leaf, rose, jasmine, ginger (except in chai), cinnamon-heavy teas, anything cloying or fake/candy-like.

I’m vegan with an allergy to potatoes, so I avoid any animal products in tea, along with sprinkles as these often have potato starch (I usually just pick them out of blends).

she/her/hers

Last updated January 2023.

Location

Canada

Following These People

Moderator Tools

Mark as Spammer