Rooibos generally has a sweet note on its own, and it feels like a stroke of creative genius to use this to create a guilt-free dessert. This is a great tea to quell (somewhat) the afternoon sweet tooth cravings, as the smell is heavenly, a caramelized warm sugar aroma. Its another tea where adding a touch of honey would help enhance the taste – I tried it without sugar as I wanted to experience the tea in its ‘natural’ state. Overall, its a good distraction to ward off afternoon cravings – pair this with a piece of fruit and you just might make it through the rest of the workday :)

Flavors: Burnt Sugar, Caramel, Floral, Sweet

200 °F / 93 °C 6 min, 30 sec 1 tsp 8 OZ / 250 ML

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finding myself in hot water again and again…

I grew up in a tea drinking culture, but my parents were seriously hung up on jasmine tea and oolong tea, so I never really had much exposure to other teas. My horizons expanded when I moved to Japan and discovered genmaicha (roasted rice tea aka popcorn tea). after that, I discovered black teas, red teas, and flavoured teas, how different teas could be by the region, processing methods, water used.

Now I can’t get enough of it!

I experiment with different teas, blending them sometimes to see what the outcome would be. I find my tastes to be quite diverse, but run away from the more floral side of things. Tie Kwan Yin is probably the only one that most people seem to enjoy, that I don’t. Otherwise I am game for most teas. Fruity? love it. Smoky? Mmm. Earthy? bring it on! Light and vegetal? keep pouring!


Toronto, Canada



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