I obtained this as part of a group order a few years ago and have finally gotten into it! Seeking another uncaffeinated beverage for evening sipping, it seemed a good time. I have been hesitant up to now because this is made of the young leaves of wild quince trees, and I worried about potential side effects, such as oxalate presence, as I do not wish to experience more kidney stones! I also spent a year drinking coffee.
I steeped 1g of the bunny-fluff (about 2 tsp) in 8 oz boiling spring water, western style using a stainless steel infusion strainer, for about 6 minutes to obtain a golden and aromatic liquor.
As others have noted, it smelled close to toasted walnuts. And tasted like a combination of walnuts, boiled edamame, and maybe summer squash. Sounds weird, but entirely pleasant! There was a bit of sweet velvety sensation on the tongue, and a flash of minerality followed by a fleeting aftertaste that left the mouth feeling fresh. No astringency, no bitterness, no sourness, smokiness, or compost notes.
I enjoyed the tisane quite a bit and will continue to do so, sharing it with friends, possibly increasing the amount of dry material. And now that autumn is here, it’s time to get my hands on some quince fruit and cook up a batch of jam for spreading on crostini with sliced fruit and varied cheeses! Thanks to Martin Bednář for organizing the group order from (the seemingly defunct) Georgian Tea 1847!
Flavors: Kale, Quince, Soybean, Squash, Walnut
You’re welcome! This is one of the most unique looking tea I ever had.