I’m having it now in spite of it hardly being a particularly autumny tea, simply because I found the tin in my tea cabinet and realised I’d quite forgotten I had it.
I see I’ve reviewed this one before and theorised that it might benefit from a little bit of sugar. So we’ll try it with a little bit of sugar this time.
Before, I said I could easily find the raspberry in the aroma of the dry leaves, but not really in the actual tea. I still agree with myself on that. I can find something nice and fruity, but not something directly recognisable as raspberry.
Trying it with a little cane sugar, but not too much, is nice and sweet and enhances the fruityness. It just doesn’t make it any more raspberry-ish.
Another tea that would be very nice on ice though, so since I made a small pot, I’ll drink this cup now and pour the other one on ice for later.
