65

This tea is so sweet and so floral. The blend has an almost overpowering smell of roses and flowers. When I read the ingredients I saw that black currants was an ingredient, which I was then able to taste, but any time I drink this tea the thing I can taste is a lychee kind of sweetness, that almost sugary, syrupy flavour of sugar that comes from fruit.

It’s hard to know when to drink this, because it has such a distinctive flavour it’s hard to pair with my regular breakfast fare, but then any time I drink it, I enjoy it. It feels odd to say, but it tastes almost better cold, it gets a little less sugary and a little more astringent and vegetal, but not in a bad way.

Flavors: Black Currant, Floral, Fruity, Lychee, Rose, Sugar

Preparation
195 °F / 90 °C 4 min, 0 sec 2 tsp 10 OZ / 300 ML
ashmanra

Sounds like an interesting blend!

Lydia H

It’s lovely, sort of nectar-y sweet, but still slightly perplexing to me. The mystery of tea continues!

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ashmanra

Sounds like an interesting blend!

Lydia H

It’s lovely, sort of nectar-y sweet, but still slightly perplexing to me. The mystery of tea continues!

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Tea student, lover of loose-leaf mixtures, chai-ist and professional peppermint propagandist. Frequenter of teahouses, tearooms and tea shops. Partaker in tea rituals, ceremonies and tea times. Protector of a tea library, cabinet or cupboard. Steep, simmer, steam, a pot, a pitcher or a mug. Gunpowder green, rose black and plum white. While waiting for another kettle tea-twitter will be an outlet for me.
After all that, I suppose the only question left is:

More tea, vicar?

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