|"I couldn't taste the black tea, nor did I note any floral flavor. But, damn, it was perfect."|
The ingredients for this can best be described as "floral". Safflower, marigolds, and blue mallow round out the botanical aspect of this blend. The Red Leaf website touts that any inherent sweetness stems from the marigold touch. Indeed, it does. The dry leaf batch had a candied smell to it, like eating fruit-filled doughnuts in a greenhouse. Amidst the burnt black tea leaves were flecks of red and green flora; quite lively.
Since it was a black tea, I didn't observe any rigid brewing temperature. I brought 16 ounces to a rolling boil, poured it over 2 teaspoons worth of the merry mixture, and waited for five minutes. The liquid smelled like how I imagined a description from an Irish romantic ballad. "Her hair was berry-scented as she danced through the garden"...or something like that.
Taste-wise, I didn't think the sweetness would carry over, but it did with a punch. The marigold, combined with the blue mallow, created a blueberry tinge. I couldn't taste the black tea, nor did I note any floral flavor. But, damn, it was perfect.
As an added note: I tried to duplicate this with blue malva, dried marigold, safflower, and a blended Ceylon black. The results were - how should I put it? - lacking. I guess I'll leave perfection to the professionals.
» Read more about this reviewer on Geoff's profile page.
» Find a list of recent posts by Geoff.