|"Romantic, but hearty enough for an everyday breakfast tea."|
Eager to have a little of the sweet stuff with my breakfast, I brewed up a pot of Chocolate Rose according to Culinary Teas (CT) instructions: one teaspoon of leaves per cup of boiling water for three to five minutes. The operative word, I found, was "cup." To me, a cup is eight ounces. But I'll bet CT meant more like six ounces, because the eight ounce version tasted awful. It had no tea flavor at all, and certainly no chocolate. It was bitter, dry, and much too flowery.
So I tried again, using a tablespoon of leaves per eight ounces of boiling water. After three minutes, I had an exquisite Valentine in my cup. The roses were still there, and so was the chocolate--a deep, dark, high in anti-oxidants sort of chocolate. But most importantly, I could taste TEA in this stronger brew. It had a firm, astringent, foundation that brought the flavors together for me.
This particular blend is seasonal and not always available. Fortunately, CT always has a healthy collection of other flavors and blends that can keep one occupied until Chocolate Rose comes around again. It is worth waiting for. I rate it a 9.
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