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Tea of the Week for May 9, 2016: Raspberry Almond Cookie Honeybush!

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 Raspberry Almond Cookie Honeybush!

Tea Description: When it comes to my tea flavors, there is usually some sort of inspiration behind it. Quite often, it was a flavor conceived during an afternoon of browsing through Pinterest. (I do like Pinterest!) I don't really recall where I got the idea for a Raspberry Almond Cookie tea - but if I were to place a bet, my bet would be that I found it during a Pinterest browse. 

I've never had a raspberry almond cookie. But when I think of "Raspberry Almond Cookie" - my mind evokes a thought of one of those little thumbprint type of cookies, you know, the cookies with a little indentation in the center where you could put a dollop of jam or marmalade? So, imagine that - if you would. A delicate almond shortbread that engulfs a little mound of raspberry jam. 

And that's exactly what this tastes like. I taste a good amount of raspberry and almond flavor and even a hint of buttery cookie. This is a naturally caffeine free treat - so it would make for a perfect dessert-y drink that you can enjoy before bedtime without worry that it'll keep you up past your bedtime!

ingredients: organic honeybush, organic freeze-dried raspberries, salted sunflower seeds and organic natural flavors.

Wow! This is really good! I'm really very pleasantly surprised at how well this recipe worked for me.

Not to say that my recipes don't usually work for me - they do - but it usually requires a little bit of tweaking from my original idea. After I blend a tea and give it some time to cure, I test it and usually after the first test, I'm going 'back to the drawing board' to alter the recipe somewhat to bring the flavors to life the way I envisioned. Rarely do I blend something that meets with my approval after just one test.

But as I sit here, drinking this, I really can't think of anything that I would or could do to make it better. It tastes just like a Raspberry Almond Cookie. Again, I've not actually ever had one, so I should amend that by saying: this tastes just like I imagine a Raspberry Almond Cookie would taste if I were to ever find one (or more likely, bake a batch).

This is sweet and there is a delicious cookie-like flavor to it. While it's hot, I found the raspberry was a wee bit stronger than the almond but as the tea continued to cool, the almond emerged. By the time I reached the end of the cup, the almond seemed to be just a little stronger than the raspberry. The flavors tend to overpower the flavor of the honeybush but I don't mind it - truth be told, when it comes to honeybush, I like the flavors to be the star of the show. But the natural nutty tones of the honeybush complement the almond notes while the sweet, honey-like flavors accentuate the cookie notes. Every profile works together here very well.

To brew: I recommend using a little more than a heaping teaspoon of tea to 12 ounces of hot water (heated to 195°F). Let it steep for 8 minutes. Strain, let cool for at least 5 minutes and enjoy!

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