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Something my aunt picked up on her trip to the motherland.

The bag smells really good, like hair freshly washed with a lightly scented lemon shampoo. Kind of a musty quality but clean. The liquor smells the same but with an added depth probably from the saffron and rooibos. I can also pick up on the peppermint and a faint whiffs of rosemary and sage. It kind of reminds me of a Ricola throat lozenge.

On first sip, it also has the sweet medicinal quality of Ricola but then it turns savory and deep with a brightness from all the lemon-tasting ingredients. Thankfully the lemongrass is not perceptible as a separate ingredient. It’s also quite oily from the herbs and light to medium bodied. Tastes a lot like a light, fresh vegetable broth made with a little fresh rosemary and sage and a few drops of lemon. Leaves a nice clean feeling in the mouth afterward.

I’m really enjoying this and will stuff a few bags into my already overflowing backpack to take home.

Preparation
200 °F / 93 °C 5 min, 0 sec 10 OZ / 295 ML

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No Sugar Added!

Tea habits:

Among my favorites are all teas Nepali, sheng puerh, Wuyi yancha, Taiwanese oolong, a variety of black (red) teas from all over, herbal tisanes. I keep a few green and white teas on hand. Shou puerh is a cold weather brew. Tiny teapots and gaiwans are my usual brewing vessels when not preparing morning cups western style and pouring into my work thermos. Friend of teabags.

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Sonoma County, California, USA

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