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I have been craving star anise seed for some reason….. also tartness. I decided to make Yu Lu Lan Cha western with a single star anise and two medium pieces of hibiscus. Made 4 steeps and combined them and put in 3 spoon fulls of light agave nectar. Warm the a anise see was strong, a little too much. I will use a smaller one next time. When it cooled a bit the hibiscus showed through more with a nice tartness. Iced this is even better….. or slushi that is. I left it to long in the freezer. The added herbs are more balance and the roasty chocolaty tea shines through.

Overall very good. I like how the tart hibiscus helps cut the spicy licorice flavor of the anise. Might try it again.