I set some of this to cold-brew overnight last night so I could enjoy it during tonight’s late night follies. Wow – this is really good cold brewed. I enjoy it quite a lot as a hot beverage, but cold-brew might be where it’s at for this one – a lot of ‘muffin-y’ notes with the cold-brew – tasting a bit like a freshly baked, lightly buttered muffin brimming with blueberries.
Sweet, juicy and really yummy.
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But the real question is… Did you pull a DAVIDsTEA move and add hibiscus into your muffin inspired blend? ;)
I have a strong dislike for hibiscus – so no. I wouldn’t do that. I can only foresee myself using hibiscus in a blend where I felt like I wanted the strong, distinct flavor of hibiscus and at this point, I can’t see a time when that would be a necessity. But I don’t want to say ‘never’ – although I can comfortably say that I can’t imagine that I would do it because I really dislike it.
Awesome – glad there will hardly never be hibiscus in 52Teas. :D
Have to agree with tea-sipper; I don’t miss seeing it in your blends at all. It was more a small jab at DT for the fact they added it to a blend that’s supposed to be smooth and buttery and really capture the pastry/confectionery element of a muffin. Sorry, but hibiscus has NO PLACE in a blend that’s based off cake/baking in general.
Agreed – I really can’t think of a time when hibiscus actually improved a tea. I used to use it when I was blending as LiberTEAS but after I started reviewing teas I realized that it’s generally a cheap filler and it’s general purpose in a blend outside of filling it/adding weight to the blend is to add some body and tart berry notes to a blend. Since I’m neither a fan of the strong tartness nor the syrupy quality of hibiscus, it’s as I said before, I really don’t want to use it in blends. The one exception that comes to mind is possibly if I recreate a blend I created as LiberTEAS and in that instance, the thickness of the hibiscus as well as the tartness did enhance the overall brew.
what part of the tea causes the muffin taste?
The honeybush adds a natural nutty and slight honey-like sweetness that contributes to the organic flavorings that are added.
@LiberTEAS, oh, i see
But the real question is… Did you pull a DAVIDsTEA move and add hibiscus into your muffin inspired blend? ;)
I have a strong dislike for hibiscus – so no. I wouldn’t do that. I can only foresee myself using hibiscus in a blend where I felt like I wanted the strong, distinct flavor of hibiscus and at this point, I can’t see a time when that would be a necessity. But I don’t want to say ‘never’ – although I can comfortably say that I can’t imagine that I would do it because I really dislike it.
Awesome – glad there will hardly never be hibiscus in 52Teas. :D
Have to agree with tea-sipper; I don’t miss seeing it in your blends at all. It was more a small jab at DT for the fact they added it to a blend that’s supposed to be smooth and buttery and really capture the pastry/confectionery element of a muffin. Sorry, but hibiscus has NO PLACE in a blend that’s based off cake/baking in general.
Agreed – I really can’t think of a time when hibiscus actually improved a tea. I used to use it when I was blending as LiberTEAS but after I started reviewing teas I realized that it’s generally a cheap filler and it’s general purpose in a blend outside of filling it/adding weight to the blend is to add some body and tart berry notes to a blend. Since I’m neither a fan of the strong tartness nor the syrupy quality of hibiscus, it’s as I said before, I really don’t want to use it in blends. The one exception that comes to mind is possibly if I recreate a blend I created as LiberTEAS and in that instance, the thickness of the hibiscus as well as the tartness did enhance the overall brew.
what part of the tea causes the muffin taste?
The honeybush adds a natural nutty and slight honey-like sweetness that contributes to the organic flavorings that are added.
@LiberTEAS, oh, i see