Thanks for the sample, Heather! Almonds have always been my favourite nut, so I could always go for an almond tea. The dry leaf smells like almond extract.
Tast-wise, without any additives, the Ceylon base is quite smooth. Actually, I think I appreciate that the most about this tea. The almond reminds me of almond biscotti, but then again, probably due to the almond extract vibe.
I added a little bit of brown sugar and took another sip. It’s ok, but doesn’t really bring anything to the table. Then I added some 1% milk and this weird undertone protruded from out of nowhere. It’s probably the milk’s fault. I think 2% works better with tea.
Overall, I wish the almond popped more, and that there would be most of a roasted almond quality to this.