The trick with this one is to drink it when it’s extremely cooled-down. The flavor really develops as the water temp lowers.
Steeps a muddy pinkish red color.
An oily flim forms on top of the liquor.
If you sip it while it’s still hot, it tastes like water with a twinge of hibiscus tartness.
Once it cools, it tastes of raspberry tartness, fruity, and not super chocolatey, which is surprising because there are huge chunks of chocolate in the dry leaf.
It has an oily, thick mouthfeel.
Not my favorite thing in the world as a hot beverage. But it would definitely be good as an iced tea.
Flavors: Berries, Chocolate, Hibiscus, Raspberry, Sour, Sweet, Tart, Thick
Preparation
Boiling
5 min, 0 sec
2 tsp
12 OZ / 354 ML
