Something from a weekish ago, that I just haven’t had the chance to write about yet…
This concept really speaks to me; I loooovvveee black licorice as a flavour as well as anise/fennel which are both pretty licorice-y as well. The only flavour in that ballpark that I really dislike is licorice root. Plus, Aniseed Balls are such an amazing candy! I buy these Orzo candies from a local supermarket that are really similar and I love them because they taste like licorice!
The smell of this tea!? Heavenly! It’s everything licorice/anise that I love – so sweet and rich, and aromatic. I feel like I can almost smell how sticky and lingering the sweetness is going to be. Black licorice has this epic molasses quality, and it just engulfs your entire mouth. It’s best when you get a tinge of bitterness to contrast that thick sweetness, too.
I’m sad to say the flavour isn’t as amazing as the smell. It’s certainly not bad and I still get a lot of rich anise and fennel notes, and the right amount of sweetness for the blend as well. There’s a tinge of a spice with more heat and that’s unexpected, but it isn’t the aspect of the flavour I’m finding unwelcome. What’s really tainting the cup for me is the strong tart notes from all the hibiscus that’s here. I suppose it contributes some body, and a rich liquor colour but when I think all of those deep, sweet licorice type flavour notes I do not associate tartness with them at all.
It’s a good tea – but it could be so much better without the use of that hibiscus.
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Ugh, hibisicus! Ruins everything it touches.
I once encountered a first flush (!!) Darjeeling blended with hibiscus. I almost cried. Such a delicate tea battered and clubbed by that sharp redness.
I love hibiscus. And I love licorice (including licorice root). But if I wanted a strongly licorice-tasting tea, I would not want hibi in it. That is a stream that just shouldn’t be crossed in my brain, even as a fan of both (quite controversial) ingredients.
Yeah, it was definitely a weird and unexpected combination…
For what it’s worth, with the exception of licorice root, I actually like both licorice and hibiscus as flavours. My main issue is just when they get added to things that they shouldn’t be in; licorice is overused (in my opinion) as a “natural sweetener” in blends despite the fact it has a distinct flavour in addition to sweetness. Same thing for hibiscus, but for “natural colour” or to mimic the taste of (tart) berries…
Ugh, hibisicus! Ruins everything it touches.
I once encountered a first flush (!!) Darjeeling blended with hibiscus. I almost cried. Such a delicate tea battered and clubbed by that sharp redness.
I love hibiscus. And I love licorice (including licorice root). But if I wanted a strongly licorice-tasting tea, I would not want hibi in it. That is a stream that just shouldn’t be crossed in my brain, even as a fan of both (quite controversial) ingredients.
Yeah, it was definitely a weird and unexpected combination…
For what it’s worth, with the exception of licorice root, I actually like both licorice and hibiscus as flavours. My main issue is just when they get added to things that they shouldn’t be in; licorice is overused (in my opinion) as a “natural sweetener” in blends despite the fact it has a distinct flavour in addition to sweetness. Same thing for hibiscus, but for “natural colour” or to mimic the taste of (tart) berries…