I kinda like this one! It’s a green rooibos, so very little dry mouth feeling or woody taste. I think they really nailed the flavor of almonds on a croissant. Not so much the croissant part, but that particular flavor of almond, which is almost extract tasting. It doesn’t have too much depth to it, more middle and high notes in the flavors, but it’s tasty anyways. It reminds me of a David’s tea I had long ago that was on an unusual woodchip like base and had a very strong almond taste. I’m enjoying this cup and would happily drink another, but isn’t something I’d buy and stock.
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Where has green rooibos been hiding all these years? One of my favorite ingredients of late.
For a long, long while there was a major drought impacting the rooibos productions in South Africa. Since green rooibos is (frustratingly) significantly less popular than red rooibos, not a lot of it was produced. It’s a bit like if you owned a cupcake shop but were short on baking supplies; you probably wouldn’t use the supplies you did have to make a less popular recipe which wouldn’t sell well. South Africa’s situation is a bit better now though, so we’re starting to see more green rooibos again.
That makes sense!
I’m glad it’s making a comeback because I enjoy it SO much more than the red!
Where has green rooibos been hiding all these years? One of my favorite ingredients of late.
For a long, long while there was a major drought impacting the rooibos productions in South Africa. Since green rooibos is (frustratingly) significantly less popular than red rooibos, not a lot of it was produced. It’s a bit like if you owned a cupcake shop but were short on baking supplies; you probably wouldn’t use the supplies you did have to make a less popular recipe which wouldn’t sell well. South Africa’s situation is a bit better now though, so we’re starting to see more green rooibos again.
That makes sense!
I’m glad it’s making a comeback because I enjoy it SO much more than the red!