Measure: 1 tsp. to 12 oz. boiling water
Steeped: 4 min.
Teaware: Travel mug & stainless steel steeping basket
The scent of this tea in the package is remarkably like that of cherry cough syrup – the flavor doctors seem to think everyone will like, and no one really does. So I had my doubts about this after opening the package. But who could resist trying a blend of black tea, rooibos, almond and coconut pieces? Intriguing, to say the least.
The resulting liquor still smells a little like cherry cough syrup, but there’s a comforting caramel and coconut aroma as well. But when that first sip washes over the palate, all thoughts of medicinal remedies disappear into a world of complex flavors.
The cherry flavor is still there, though I’m not sure how. The black tea is slightly astringent, and leaves a dry, cooling aftertaste in the throat. The coconut and caramel flavors mingle together for sweetness and a very smooth texture, with the almond flavor coming in almost as an afterthought left on the tongue. There’s even a slight hint of peppery flavor in the brew that gives the tea a cooling, tingling property.
It’s an excellent blend – well crafted and ultimately pleasing on many levels. If you’re looking for something different, I highly recommend giving this Thai Tea Blend a try.