|"The apricot is a nice addition and well done without oily, phony tasting residue and the tea's clean, dry finish would lend itself nicely to pairing with many desserts."|
I steeped a tablespoon and a half of the leaf with two hundred degree water for three minutes in our 24 ounce breakfast tea pot.
The liquor resulting is a coppery caramel color, not too dark, with a good black tea taste tending toward the brisk with a nice astringency. The apricot plays a filling and warming role beneath the tea's flavor. I found that just a touch of sweetener rounded the tea out beautifully by heightening the fruity flavors.
Overall, this tea would appeal to a wide audience. The apricot is a nice addition and well done without oily, phony tasting residue. The clean, dry finish would lend itself nicely to pairing with many desserts, from fruit based winter delights to chocolate, chocolate, chocolate.
And while winter is drawing down over the north, it's easy to get a feeling for how pleasant this tea would be on ice or just chilled nicely for a summer afternoon.
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