Tea of the Week for November 20, 2017: Blackberry Hazelnut Honeybush/Rooibos Blend!
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Tea Description: My inspiration behind this week's tea of the week is the Great Pacific Northwest. Two flavors that we're known for up here are blackberry and hazelnut - so I decided to showcase them with a naturally nutty tasting, organic blend of honeybush and rooibos. Then I added lots of freeze-dried blackberries and hazelnut essence - as well as some sunflower seeds to give a nutty appearance to the dry leaf - and just a hint of salt to accent the hazelnut flavor - without adding tree-nuts (this is absolutely tree-nut free/allergen free!)
Toasty hazelnut flavor. Sweet blackberry with a slightly tart finish. The base offers just a hint of honey-like sweetness. A tasty tribute to my home!
ingredients: roasted & salted sunflower seeds
organic ingredients: honeybush, rooibos, blackberries & natural flavors
Oh, I really like this blend!
When I was blending it, I kind of expected the blackberry to be a prominent flavor but I was pleasantly surprised to find that the hazelnut took center stage here. Oh sure, I still taste the blackberry and it's really lovely, but, the hazelnut is the strongest flavor - the sweet, warm toasted flavor of hazelnut with sweet berry notes. Delicious!
It's sweet and wonderful. It's got a cozy, comforting taste to it - like something you'll want to curl up with when you want something later in the evening.
to brew: I recommend using at least a heaping teaspoon (even better, go with a teaspoon and a half) of leaf to 12 ounces of hot water (heated to 195°F). Steep for 8 - 10 minutes. Strain and allow to cool for about 5 minutes. Enjoy!