hibiscus

“ The diverse array of reviews for hibiscus tea reveals a generally positive reception with notable appreciation for its unique flavor profile blending floral, fruity, and chocolate tones. Many reviewers were pleasantly surprised by the tea's complexity, particularly when brewed thoughtfully to balance tartness and sweetness, with some noting an enjoyable transformation when sweetened or served cold. While a few found the hibiscus flavor to be overshadowed by the black tea base or expected a tarter experience, the addition of ingredients like honey or lime was praised for enhancing the tea's depth. The tea's versatility, capable of being enjoyed hot, iced, or as part of a blend, alongside its aromatic richness and unexpected notes like dark chocolate and cherry, contributed to its overall favorable reception. ”

“ Big time floral aromas were noted in the bag. When hot, mild flowery and dark chocolate aromas and tastes were noted. I added a little sugar at this point to tone down a bit of black tea astringency. When warm, the Ceylon black provided a really impressive dark chocolate flavor, while the hibiscus added just the proper amount of slightly tart dark cherry tastes. Both players had an equal chance to shine and worked to provide a very pleasant sip from start to finish. I actually liked this one! (4 mins @ 200F, 1/4 tsp sugar) ”

“ I was quite nervous
Totally apprehensive...
I thought, 'hibiscus?'

It is wonderful!
Layered, smooth, luscious and rich
Like dark chocolate

(haiku review) ”

“ May 2022- Decided to cold brew the tea. What a big difference it made in the flavor for me. I added a little extra water as well. It was light and refreshing with no bitterness. Enjoyed this cup. I think it would be even better iced.
last time:This tea had a bitterness that spoiled the hibiscus flavor. Maybe I should have brewed it for even less time to avoid it. Probably my mistake. ”

“ I was so surprised I liked this tea as much as I did. Chatter about the tart taste of hibiscus in blends made me apprehensive about trying it as a stand alone tea. With thoughtful brewing, the black tea base complemented the deep raisin, almost plum like flavor. I’m a fan of currant tea. And brewed side by side these two teas could be cousins. The currant had a brighter raisin berry flavor while the hibiscus had a deep rich earthy one that was delicious with sweetening.

My CT packet had lots of dark tea leaves and some maroon hibiscus petals 3 g / 2 ¼ tsp. The dry tea had a sweet raisin berry scent and it brewed into a dark garnet liquor. The initial sip was tart but sweetening helped and allowed the berry-like flavor to blossom. At room temp., the flavor seemed more plum like. Sweetened and chilled along with a comparable amount of currant tea, the flavor of the two teas were hard to tell apart and were both delicious iced. First steep 200*F for 3 min. 13 oz. 2 ¼ tsp. and resteep 6 oz., 3 min. I love how this floral tea tasted more berry-like than floral and any initial tartness melted away with sweetening to reveal a deep rich berry/sweet plum flavor. ”

“ I was expecting a much tarter tea. That said I really enjoyed this as a black tea with a flavor. ”