rooibos, peaches and cream, and a hint of cinnamon
black tea, coconut and chai spices (cinnamon, clove, and ginger)
green tea, strawberry, spearmint, and sweet vanilla cream
honeybush tea, cantaloupe, lemon myrtle, a little twist of lime, and a whole lot of juicy melon flavor
rooibos, pineapple, orange, and delicious cream; a scrumptious pineapple and orange creamsicle
black tea, blueberries and cream, rosehips and a swirl of cornflower petals
green tea with a lovely blend of lemon myrtle, lavender, calendula, and creamy goodness; like a fancy bowl of ice cream
honeybush, blackberries, rosehips, and hazelnut; truly a fancy dessert in a cup
rooibos, banana, papaya, and guava
black tea, almonds, and strawberries; marzipan and strawberry jam
green tea, grapefruit, lemongrass, hibiscus, orange, and coconut
honeybush, cherries, and vanilla cream
This group of tea has definitely been a lesson in the fact that knowing when I’m going to be done formulating is not always very predictable! I had been hoping to finish them by the end of April, in fact, I had 9 or 10 of them finished! However, a few teas were just not working out for me, flavors weren’t turning out how I wanted them, and then reformulation had to happen.
It’s also a lesson that sometimes flavors that work in baked goods, or food that we actually eat doesn’t translate very well with the ingredients I have for tea. And that’s ok because now I know!