Okay, this is part II, using the second sachet in the pouch…. See my initial review for very positive comments on this as a hot-brewed iced tea.
As a Sun Tea:
I tossed the second sachet into a quart of room-temp spring water and let it sit in the afternoon sunny window for 4hr, then kept it on the kitchen table overnight. Next day I set the jar outside in the morning sun for 5 hr, at which point the tea was as deeply colored as the brewed version, and had passively reached 108°F (outside air was 92°F by then). I removed the sachet and refrigerated the tea for the next 6 hr to chill. Oh dear, this smells terrible! A light scent that smells more of sour fruit rinds, and not at all floral. The taste was quite unpleasant, having only a slight sweetness and a phenolic bite. I would not call it fruity— more medicinal. Speaking as a biochemist, I believe what has happened here is that because the fruit was dried— but not cooked, and then rehydrated— but not with hot water, that active enzymes were released from the apple chunks [polyphenol oxidase (PPO), catechol oxidase, and other enzymes that create melanins and benzoquinone from natural phenols] and these enzymes acted as they do in browning cut apples and potatoes, etc. These phenolic components are why we dislike the taste of things that have substantial enzymatic browning. It would have been prevented if there had been more rose hip and hibiscus present (containing vitamin C) or even added vitamin C, which prevents browning. But those sources are also very tart. Alternatively, if the fruit had been cooked (such as with boiling water) it could be avoided. Clearly Adagio’s marketing people put the sun tea advice on the website without actually trying it first! Anyway, the Sun Tea is a total fail. Don’t do it with this product. Make it using boiling (or 180°F) water and enjoy! I’ll leave the rating at 77, and hope you find it worthy.
PS: If you insist on going the sun tea route, you can toss a few fresh lemon slices (or squeeze a fresh lemon wedge) into the water before adding the sachet. The vitamin C should be sufficient to block browning, just as it does in your other cooking. But if you’re going to start slicing fruit, you might as well make real sangria!
