This is a strange one.
The concept sounds feasible to me, but I’m not a fan of the execution. There is way too much tartness going on here from the hibiscus, and it doesn’t mesh well with the roasty hojicha and especially the coconut. The result tastes very acidic and the hibiscus sort of dominates the other flavors. I can taste some roastiness and a hint of coconut, but the whole thing just tastes acrid to me, and it’s turning my stomach as I continue to sip it.
I think a hojicha berry shortcake tea could make sense, but definitely without the hibiscus part, focusing more on the creamy and cakey elements and with more of a jammy berry versus a tart one.
Putting this into the rehoming box, though I’m not sure who would enjoy this. Maybe it would be more palatable as a cold brew? She suggests to prepare it as a latte, wouldn’t it curdle like crazy with all of the hibiscus…? O.o
Flavors: Acidic, Coconut, Hibiscus, Roasted, Sour, Tart