88

A lovely tisane from Tealyra. I sipped the brew straight and hot and unsweetened, and got no hint of the titular cream. Chamomile was also absent in aroma, flavor, and appearance. Zooming-in on the scoop-ful in the saucer photo I’ve uploaded, I see no evidence of the reputed chamomile. I don’t know the flavor of nettle, “blue mellow flowers” or corn flowers, so I can’t say that I noticed them, either. I do think I got a good hit of rose hip, along with hibiscus, as their bitterness was present & pleasant, contrasting with the sweetness of peach, apple, and orange peel. I suppose if one really wanted a creaminess, one could always add milk or cream. The peach appears mainly as an aroma, but I liked the way the other flavors enveloped my entire mouth, stimulating much salivation! In the last 1/3 cup, I dumped in a yellow packet of sweetener, and the brew opened up wonderfully into a thick, syrupy swill that I could drink all evening! It felt like I was drinking the heavy syrup from tinned fruit salad. Very nicely balanced to my senses, so I’ll rate it strongly at 88. With the rose hip, this is bound to have a good dose of vitamin C.

Flavors: Apple, Hibiscus, Orange, Peach, Rosehips

Preparation
Boiling 3 min, 0 sec 2 tsp 8 OZ / 236 ML

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Pan-American: Left-coast reared (on Bigelow’s Constant Comment and Twinings’ Earl Grey) and right-coast educated, I’ve used this moniker since the 90’s, reflecting two of my lifelong loves—tea and ‘Trek. Now a midwestern science guy (right down to the Hawaiian shirts), I’m finally broadening the scope of my sippage and getting into all sorts of Assamicas, from mainstream Assam CTCs to Taiwan blacks & TRES varietals, to varied Pu’erhs. With some other stuff tossed in for fun. Love reading other folks’ tasting notes (thank you), I’ve lurked here from time to time and am now adding a few notes of my own to better appreciate the experience. You can keep the rooibos LoL! Note that my sense of taste varies from the typical, for example I find stevia to be unsweet and bitter. My revulsion to rooibos may be similarly genetic.
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Photo with Aromatic Bamboo Species Raw Pu-erh Tea “Xiang Zhu” by Yunnan Sourcing, which is most definitely aromatic!

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Chicagoland-USA

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