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I’m pretty interested in this one. Rosehips are something I’ve always liked, but haven’t experienced much as a tea ingredient. It seems like being paired with hibiscus wouldn’t be a bad idea. They’re both tart and fruity, after all. But I’m already wishing for a black tea base.

The dry bag smells like hibiscus and cherries. Maybe a bit like a sour apple, too. As it brews, the water changes to a bright red-orange. I tend to use a white or clear mug when I’m brewing a new tea so I can see it properly. Am I the only one that does that?

The tea’s scent as I sip reminds me of apples and oranges at the same time. It’s quite sour without sweetener, and even with a little, it remains that way. It’s also very fruity, and the hibiscus is for once not smothering the other ingredients. The rosehips remind me so much of dried apple slices. Or unspiced apple chips. Honestly, though, it’s not the boldest experience… it makes me want to see how other companies are doing this combination, or something similar.

Preparation
205 °F / 96 °C 5 min, 0 sec

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Quiet, strange, and in love with the world of tea. Living just outside of Atlanta. Cat lover, electronic music geek, balcony gardener, and collector of fossils. On the hunt for the perfect tea in each of my favorite categories.

After 10 years on Steepster, I have given up. The lack of maintenance, updates, and mobile compatibility have finally discouraged me. I still use my Cupboard and add teas to the database, but I won’t be logging teas anymore.

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