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96
drank Vanilla Zabaglione Rooibos by Design a Tea
2965 tasting notes

I made my own blend using
Rooibos base
Add linden leaf herb
Add flavours vanilla, zabaglione

It might be one of the best rooibos tisanes I have ever had. I’m getting a lot of custard/thick cream notes, sweet rooibos, intense vanilla. There is so much vanilla custard that I’m going to be ordering more soon. If you have been hesitant on trying something from design-a-tea, order this one. With the sugary flavours it is almost like creme brulee with carmalized sugar.

Flavors: Brown Sugar, Cream, Custard, Rooibos, Sugar, Thick, Vanilla

Preparation
190 °F / 87 °C 4 min, 30 sec
7 comments
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Sil
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Mmmmmmmmm

VariaTEA
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This sounds awesome! I ordered from Design-a-Tea a while back and remember the teas came out quite nicely

Sil
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now i wanna play!

Arby
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I added sapsaparilla and linden flower leaf to mine, so I guess that could have contributed. I also added clove, however there is no clove at all in the looseleaf, so I’m not sure about that one. I noticed in the ingredients they add almond pieces when you select vanilla flavouring, so I guess there is a bit of nutty almond in there as well.

Fjellrev
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Fascinating!

Evol Ving Ness
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I wonder how this would turn out on a black base.

Arby
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I suspect on a black base it would be delicious.

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People who liked this

Comments

Sil
Delete

Mmmmmmmmm

VariaTEA
Delete

This sounds awesome! I ordered from Design-a-Tea a while back and remember the teas came out quite nicely

Sil
Delete

now i wanna play!

Arby
Delete

I added sapsaparilla and linden flower leaf to mine, so I guess that could have contributed. I also added clove, however there is no clove at all in the looseleaf, so I’m not sure about that one. I noticed in the ingredients they add almond pieces when you select vanilla flavouring, so I guess there is a bit of nutty almond in there as well.

Fjellrev
Delete

Fascinating!

Evol Ving Ness
Delete

I wonder how this would turn out on a black base.

Arby
Delete

I suspect on a black base it would be delicious.

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Profile

Bio

I am a biochem major hoping for a career in research genetics and evolutionary biology. I love science fiction and spend too much of my time reading comic books. I’m a passionate keeper of spiders, cacti, and exotic plants. I eat a vegan, plant-based diet for moral and environmental reasons (I mention this only because it is relevant to which flavoured teas I drink).

I drink mostly flavoured and low caffeine teas/tisanes, but I will try anything twice. As far as pure teas go, I gravitate towards whites, yellows, and jade oolongs. I’m always open for trades and sample sales/exchanges. Message me any time :)

My cupboard is mostly up to date. For a more comprehensive list, see my stash spreadsheet here: https://docs.google.com/spreadsheets/d/1-HjWKR3um-xEnj6HC9vMvKXOAyj_bpW5u_2ixEC20-k/edit?usp=sharing
Most of these are only tiny samples/I can’t always spare any, but feel free to ask.

Favourite flavours/ingredients:
Rum/alcohol, clove, cardamom, rosemary, pine, sage, anise, moss/Earthy, lychee, floral, creamy, malt, hay, rice/grain, toasty, desserty, cocoa/chocolate, decaf or no caffeine, very unusual flavours

Favourite tea types
Decaf teas (any variety)/no caf tisanes like honeybush and rooibos, fruit blends without hibiscus, yellow, jade oolong, white, Darjeeling blacks, Longjing

Least favourite flavours/ingredients:
Acidic/sour/tart, melon, grapefruit, bitter, astringent, smokey, green apple, sickly sweet (too much chicory, cinnamon, or licorice root), yerba mate, turmeric, mushroom/fungus, vegetal and savoury

No
Animal products: [confectioners glaze, gelatine, marshmallows, milk-based natural flavours, white choc chips, caramel bits, etc]
St. John’s wort (herb)

Location

BC, Canada

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