A sample from Chi Whole Leaf. This is the second of the five samples from Chi Whole Leaf that I’ve tried, and I picked it out this morning because it seems that I’m simultaneously terrified of it, and looking forward to it the most. The powder appears to be less finely ground than the other samples, and it’s possible to see much larger flecks of it both dry and when mixed with water. I used 1/2 tsp of powder for my cup, and mixed it into boiling water. The powder rose to the surface this time, creating an orangey foam, which was unexpected and a little disconcerting. The liquor itself is a deep dark red, as I’d expect from anything with hibiscus in it.
I left this one to sit for a few minutes, and the surface “foam” mostly dissipates. The powder is still visibly suspended in the water, though, and it creates a rather unpleasantly grainy sipping texture. The flavour itself is milder than I expected – it’s tart and sour in characteristic hibiscus fashion, but not mouth puckeringly so, and there’s a pleasant floral in the mid sip that does remind me of rose. It’s not particularly well defined, though, so if you’re looking for a clear “rose” flavour you’ll be disappointed. There’s supposed to be jasmine, but I can’t detect that at all. Mostly, it comes across as a hibiscus blend, with a hint of floral. Pleasant enough, but not amazing. It’s also quite “flat” tasting – there’s no aftertaste, and none of the flavours really seem to last beyond the immediate sip. I wanted to like this one, but I have to say that it’s really odd stuff, and not really my cup of tea groan at all. While I appreciate the chance to try these, so far I’m not sold on them at all.
