I am biased against any tea that is deep red in colour and contains hibiscus, so I knew I would not give this tea a good rating even before I tasted it. This tisane was rather tart and I didn’t know whether it was due to hibiscus, rosehip, or combination of the two (I have no idea what rosehip tastes like because whenever there’s rosehip, there’s always hibiscus). It was very fruity, to the extent that I was half-expecting to see pulp in the cup. I found it easier to tolerate the tartness as the tisane cooled, because I could then tell myself to treat it as a fruit juice… and fruit juice was meant to be sour!
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I do wonder about the rosehip/hibiscus pairing. They seem to do the same thing so having both always seems like overkill. But then I wonder how often even one of them is needed….they usually seem to be there for colour, but they also impart the dreaded tart!
I agree in that when they are combined as the primary ingredients or only ingredients the tea or tissane they fail miserably and taste like a tarty overkill.
But I have had teas and tissanes where rosehip and hibiscus are along for the ride with other prominent flavour tones (berries, vanilla, etc) and in those cases they have added a nice crisp tartness that enhances but does not overtake the taste.
I do wonder about the rosehip/hibiscus pairing. They seem to do the same thing so having both always seems like overkill. But then I wonder how often even one of them is needed….they usually seem to be there for colour, but they also impart the dreaded tart!
I agree in that when they are combined as the primary ingredients or only ingredients the tea or tissane they fail miserably and taste like a tarty overkill.
But I have had teas and tissanes where rosehip and hibiscus are along for the ride with other prominent flavour tones (berries, vanilla, etc) and in those cases they have added a nice crisp tartness that enhances but does not overtake the taste.