I had a coworker who was in France not too long ago, and she brought back some different blends from PDT as a gift – this being one of them.
It’s hard to describe the flavour of this blend as anything other than citrus. I mean, there is a whole seven different types of citrus flavouring and oils used within the blend so it makes sense this it just evokes this strong and aromatic generally citrus kind of vibe. I will say that the bergamot comes through the most though; it’s just so potent and has a distinct floral undertone that the rest of the medley don’t. The black base is really brisk and full bodied, and it works as a solid canvas for the different flavourings.
I’m not totally sure how I feel about the blend overall; it’s such a highly European blending style and the different flavourings are quite potent in aroma that they come close to veering more on the perfume-y chemical side than being as “fresh” as I’d expect/like to be tasting. Like, this isn’t a light blend of zesty bright citrus. It feels heavy. Not in a bad way, but just in a way that is less typical for citrus teas in general.
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PDT ´s citrusy blends are indeed not for the faint-hearted, but I kind of like them. And although I haven´t tried this exact blend, I´m quite certain the aroma´s will still be natural.
To be honest, that´s the reason why I rarely buy citrusy blends, as they easily seem artifical to me. I need to add that I´m fond of citrus fruits, but that I prefer to eat the fruit, not to have them “processed” in something else (I have a similir thing with chocolate : I love a chocolate tablet, but am not too keen on a chocolate cake or icecream, for instance).
I´m fascinated by your remark about this “highly European blending style” however…could you tell me what you mean by that? Is American blending more subtly done, or how should I imagine this difference?
PDT ´s citrusy blends are indeed not for the faint-hearted, but I kind of like them. And although I haven´t tried this exact blend, I´m quite certain the aroma´s will still be natural.
To be honest, that´s the reason why I rarely buy citrusy blends, as they easily seem artifical to me. I need to add that I´m fond of citrus fruits, but that I prefer to eat the fruit, not to have them “processed” in something else (I have a similir thing with chocolate : I love a chocolate tablet, but am not too keen on a chocolate cake or icecream, for instance).
I´m fascinated by your remark about this “highly European blending style” however…could you tell me what you mean by that? Is American blending more subtly done, or how should I imagine this difference?