The name got me all excited but this is not how I envision a sugar plum forest to taste like, quite frankly. I wish they didn’t bother with the hibiscus. The key is to not steep this for too long (maybe for 3-4 minutes) in order for the other notes to have a chance against the quickly tartifying hibiscus. Steep this for too long and that’s almost all you taste, save for a dash of cinnamon.
They should have gone with an apple-based tea sans hibiscus and doctored it up with prunes, cinnamon, and maybe a dash of allspice for good luck.
