I’ve tried both lengthening and shortening the steeping time, and nothing seems to help. The base of black tea is positively blunt. This is labelled as an “aromatic black tea”, which I suppose is accurate – you can detect by smell that there must be other ingredients, but your taste buds are helpless to find them. Since I recently found a chocolate mint blend that I really enjoyed, I was looking for that same warmth, and was interested to see how it would combine with the lighter floral ingredients. But both chocolate and flowers seem to be present mainly on the label.
“Tea in the Sahara” has some lovely blends and a nice gimmick, but “Vivaldi” needs serious revision.
Preparation
Boiling
