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Cameron B. drank Hojicha Berry Shortcake by Dessert by Deb

3990 tasting notes

This is a strange one.

The concept sounds feasible to me, but I’m not a fan of the execution. There is way too much tartness going on here from the hibiscus, and it doesn’t mesh well with the roasty hojicha and especially the coconut. The result tastes very acidic and the hibiscus sort of dominates the other flavors. I can taste some roastiness and a hint of coconut, but the whole thing just tastes acrid to me, and it’s turning my stomach as I continue to sip it.

I think a hojicha berry shortcake tea could make sense, but definitely without the hibiscus part, focusing more on the creamy and cakey elements and with more of a jammy berry versus a tart one.

Putting this into the rehoming box, though I’m not sure who would enjoy this. Maybe it would be more palatable as a cold brew? She suggests to prepare it as a latte, wouldn’t it curdle like crazy with all of the hibiscus…? O.o

Flavors: Acidic, Coconut, Hibiscus, Roasted, Sour, Tart

Preparation

200 °F / 93 °C 3 min, 0 sec 3 tsp 16 OZ / 473 ML

I Like This

16 likes

4 comments

Elodie
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I’ve not had hibiscus curdle my milk just yet, but maybe i’ve just been lucky! if it seems particularly acidic…maybe a plant based milk would work?

AJRimmer
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Ha, I put milk into acidic teas all the time and just drink it quickly before it becomes too solid :P

Kaylee
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When I first read the name of this I thought “ooh that’s an interesting concept,” but it’s disappointing that the execution is so hibiscus-heavy/went for a tart vs a jammy berry. I definitely immediately imagined it more as like the syrupy strawberries they top cheesecakes with. Maybe it would work better as a cold brew?

Cameron B.
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Yeah I was thinking someone else might enjoy it cold, I personally don’t ever drink iced/cold brew tea or make lattes, so definitely not for me ha ha.

People who liked this

Comments

Elodie
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I’ve not had hibiscus curdle my milk just yet, but maybe i’ve just been lucky! if it seems particularly acidic…maybe a plant based milk would work?

AJRimmer
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Ha, I put milk into acidic teas all the time and just drink it quickly before it becomes too solid :P

Kaylee
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Cameron B.
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Yeah I was thinking someone else might enjoy it cold, I personally don’t ever drink iced/cold brew tea or make lattes, so definitely not for me ha ha.

Profile

Bio

Hi, I’m Cameron! I’m a 30-something software engineer currently living in Austin, Texas with my husband and our two pugs, Gobo and Ume. I tend to cycle between my different hobbies, and they include piano, knitting, video games, board games, miniature painting, planners, bento, KBeauty, and – of course – TEA! But really, what I’m best at is “collecting” hobby-related things… ;)

~ 2024 SIPDOWN CHALLENGE! ~
- May Sipdowns: 4
- Total 2024 Sipdowns: 19

I prefer my tea lukewarm or at room temperature and without milk or sugar. I steep Western style, and fluctuate between using big mugs or small teapots depending on the season. Occasionally I’ll brew Gongfu style when I’m in the mood. I’ll also often use a kyusu for Japanese teas.

I am always up for a swap! Just let me know if you’d like to try something in my cupboard.

Tea Preferences:
I enjoy both flavored and unflavored teas in many forms. These days, I drink mostly flavored teas, and I tend to gravitate most toward black, green, oolong, and herbal varieties. I do have a special fondness for straight Japanese green teas, however. I also enjoy maté, rooibos, and honeybush. I love matcha and drink it often! Fruit tisanes are not a favorite, but I’m always willing to try them.

I do not sweeten my teas, and pre-sweetened teas are usually too sweet for me. I also do not enjoy stevia.

Fruit: All of them! My ‘go-to’s tend to be in the red fruits, stonefruit, or citrus spectra. I also really love apple, banana, berry, fig, lychee, melon, pear, and rhubarb flavors. Tropical fruits aren’t among my favorites, but I still enjoy them once in a while – especially passionfruit, mango, and pineapple. I am not generally a fan of coconut in tea, though there are some exceptions.

Dessert: I love creamy vanilla and marshmallow flavors, along with anything in the caramel family such as butterscotch, toffee, or maple. Chocolate is also a favorite, though I’m often disappointed by it in tea. And don’t forget anything buttery, cakey, or cookie-y!

Floral: I’m a little bit more particular in this category. I very much enjoy jasmine, even strong jasmine, along with sakura, chamomile, and elderflower. Osmanthus is also a favorite of mine. But I’m not crazy about rose or lavender flavors, and I prefer hibiscus in moderation only.

Spices: I don’t generally find myself drawn to masala chai, but I do enjoy spices combined with other flavors. My favorite spices are the warm ones, especially cinnamon, nutmeg, anise, and cardamom. A bit of heat from black pepper or chili is okay too, as long as it’s not overwhelming! Ginger can be a lovely accent, but I find it difficult to drink as a starring flavor.

Aromatics: I’m obsessed with Earl Grey! I also love cooling flavors such as mint (especially spearmint), pine, juniper, and eucalyptus. I am not a fan of strong rosemary or sage in tea.

Favorite Companies:
3 Leaf
Bird & Blend
Dammann Frères
Harney & Sons
Kyoto Obubu Tea Farms
Lupicia
Old Barrel Tea Co
Simpson & Vail
Taiwan Tea Crafts
TeaVivre

Tea Rating Scale:
90-100: Outstanding! Permanent cupboard resident
80-89: Great – a possible staple
70-79: Good, but I wouldn’t buy it
60-69: It’s decent
50-59: Meh… I may or may not have finished the cup
40-49: Ick. Couldn’t finish it.
00-39: Repulsive, I spat it out

I will sometimes refrain from rating a tea if I feel I’m too biased due to my personal dislikes, or if I suspect the sample has been compromised by age or scent contamination.

Cupboard Spreadsheet:
https://docs.google.com/spreadsheets/d/1ZEuKf1-ppR-VXajO4vV39zU1N3zjFJteEPAynqD2yl0/edit?usp=sharing