The dry flowers have a light fruity aroma. I put them in my 6 oz. glass teapot and gave them a good rinse, then brewed them for 3 min. at 185 degrees. The resulting medium-dark yellow brew was slightly bitter, so I tried a lower temperature the second time.
5-6g of flowers, 6 oz. of 170 degree water for 3 minutes: Now we’re talking! I got a golden yellow brew without much aroma, but fairly smooth with a mineral aftertaste. The surprise came after I let it cool for a bit—it became much sweeter, with a spicy warm flavor very much like cinnamon and fruit. Drinkable apple cobbler :)
Good for 2-3 infusions using this much “leaf” in a small pot.
Flavors: Apple, Cinnamon, Mineral
Preparation
170 °F / 76 °C
3 min, 0 sec
6 g
6 OZ / 177 ML
