|"Sweetness imparted by the rooibos kept the sour aspect of the scent at bay; sugar crystals also had something to do with that. Probably. "|
Ingredients for this loaded blend included "organic green rooibos (min. 80%), lemon slices (min. 4%), sugar crystals, flavouring, lemon pieces, organic lemon grass, everlasting flowers, redcurrants." I cocked an eyebrow at the mention of only 4% lemon slices. They were huge slices. The sugar crystals were also large and...oddly Freudian. They were right about green rooibos dominating as the base, though, which made me happy. The aroma - oddly enough - reminded me of grapefruit rather than lemons, which was an anomaly I ran into with another rooibos/lemon combination. Something about those two made a different fruit impression.
Brewing instructions weren't located on the site. Typical approach for rooibos or fruit blends was 1 heaping teaspoon of "shtuff" in 8oz of boiled water, steeped for six-to-eight minutes. I went with six to be on the moderate side. For once.
The infusion colored to a foggy gold with a bold citrus rind presence. The lemon "whirl"-pool was in effect on the nose. Sweetness imparted by the rooibos kept the sour aspect of the scent at bay; sugar crystals also had something to do with that. Probably. They certainly affected the flavor, turning the blend into a borderline Lemon Drop. Yes, I mean the alcoholic drink. All that was missing was a fancy, sugar-ringed cocktail glass. I will cave a bit by saying this was one of the better green rooibos blends I've tried. It's still not as perfect as green rooibos all by its lonesome. Blending that wonderful herb is like transferring a film to 3D in post-production. What's the point? And with that geeky analogy out of the way, I now have some sipping to do.
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