Backlog/Sip Down
It took me ages to figure out if I liked this one or not. I hadn’t disliked it, but I felt that the rooibos was taking too much away from the Rhubarb and Custard experience. However, I realized that I never tried to make it sweet or iced, so with the last batch, I added 3 tsp of monk fruit sugar for 32 oz of water + 7 tsp of tea (what was leftover). That is the way to do it! This tea hits another level within your cup. Adding sweetener elevates the sweetness/tartness of the rhubarb and brings out a creaminess in the aftertaste. It was much more pleasant than all the other cups before it.
Flavors: Cream, Rhubarb, Rooibos
