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“A quite yummy tropical fruit black rooibos tea blend. Well rounded and flavourful. Would be astounding cold, but I didn’t have it that way. I’d love more of this. Very pleased with it.” Read full tasting note
“Thanks for this one The Last Dodo! This looks like an Earl Grey blend (the cornflowers must make it the “blue tea”?), but there is something tropical about it… The base pairs well with the...” Read full tasting note
A Salt Lake City Classic!
Our tribute to the ladies of The Blue Tea, a literary club started in the 1870s in Utah. Dedicated to literary purism and mental culture, the group was the forerunner of the current Ladies’ Literary Club in Salt Lake City.
Ingredients: Black tea leaves, green honeybush, orange peel, apricot bits, peach bits, candied pineapple and papaya bits, flavor, rose petals, vanilla pieces
Steeping Instructions: Steep 1 teaspoon of tea in 8 oz of hot water for 2-3 minutes. We like to steep at lower temperatures (not boiling). We prefer water temperature at 185-190 degrees F.
This tea makes a refreshing and delicious iced tea! Simply steep 2 teaspoons of tea in 6 oz of hot water and steep for 3 minutes. Pour over ice, top the cup off with more ice and enjoy! Add a dash of dark brown sugar and a slice of lemon to create a fantastic iced tea.
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Thanks for this one The Last Dodo! This looks like an Earl Grey blend (the cornflowers must make it the “blue tea”?), but there is something tropical about it… The base pairs well with the flavors, but the flavor is not really for me. It seems almost like cherry cough syrup than anything else which is odd because there isn’t any cherry here. That’s too bad! I’ve sipped this once before without writing a tasting note and it seemed more unique and intriguing last time. Maybe I had better fruits in the teaspoon I parceled out last time. I think I saw a rosehip in this one.
Also, the leaf is quite pretty.