Country of Origin: not listed
Leaf Appearance: rather nutty
Ingredients: apple, hibiscus blossoms, candied pineapple, candied papaya, beetroot pieces, cinnamon stick pieces, raisins, coconut, roasted almonds, popped rice, artificial flavoring
Steep time: 5 minutes
Water Temperature: 205 degrees
Preparation Method: ceramic teacup and mesh infuser
Liquor: pinkish red
I sampled this tea as part of my David’s Tea 24 Days of Tea advent calendar. I was excited to try this blend ever since I sniffed a sample in their Bleecker Street shop. It was full of tart, fruity sweetness and comforting spice. Apple and cinnamon were the dominant flavors but I was still able to taste the individual components. Each sip brought to mind mulled wine, apple cider and sweet holiday treats. Although it wasn’t super present in the taste, the popped rice was reminiscent of old fashioned popcorn garland. I have a love-hate relationship with hibiscus but it worked well here. At first glance, this blend did not seem very Christmassy but it turned out to be a festival fruit punch. I can imagine this being just as delicious iced as it was hot. It might even be a good candidate for infusing in vodka for seasonal cocktails. I’m usually not very big on herbal teas but I will definitely consider keeping some on hand for late night sipping since it is caffeine free.
You can find out more about this tea here.