So I made this one as a cold brew. Not remembering that I made it as a cold brew back in February. And re-reading my old tasting notes, I didn’t like it then. And guess what, I don’t like it now. Ha ha.
I brewed it for about 10 hours. I did not notice until I stopped brewing it that the first ingredient in the tea is hibiscus. I do not favour hibiscus, but it really depends on the blend. I do not like hibiscus hot, but I really do not like it cold brewed at all.
This one turned out a beautiful red hibiscus colour. At first it was extremely tart, I couldn’t taste anything other than fruity tartness. I added a whole bunch of sugar. I didn’t measure, just dumped it in from the sugar bowl. That definitely helped. Still tart, but quite toned down with the sugar. The sugar did not make it too sweet because there was so much tartness. There is a strawberry taste to it, but not a sweet strawberry, like a tart, not quite ripe strawberry. It is not as creamy cold as it is hot. Like I said in my previous tasting note, which I forgot about, I prefer this one hot.
