Oh, rooibos, how I dislike thee. But green rooibos? I’ve had a couple green rooibos blends that I liked, so it was time to give the straight green rooibos a chance. Brewed as directed, Western: 3 g leaf in 8 oz boiling spring water for 5 min. The aroma was unusual and unidentifiable. And the liquor was bright pumpkin orange (in full sunlight). It didn’t strike me as being sweet, so much as lacking sourness, astringency, or bitterness. And as others have written, the flavor of the hot tisane was mild and nondescript. I didn’t get pine, but perhaps the slightest note of cedar, so I’d say more like a non-oak hardwood sawdust. Perhaps maple? (Perhaps Aspalathus sp. sawdust?) As I continued sipping and the liquid cooled, I noticed notes of red rooibos, which is reminiscent of dill, kalamata olives and spent coffee grounds to me. And, actually, I thought there were some darker flecks in the powder, possibly accounting for that impression. Okay, this stuff is definitely not my favorite by itself. However, I can see how it can make a good base for blending, and even work as a carrier for flavoring agents. I will not choose to drink it again my itself, and must rate it lower than my starting spring water, as a 20. Nothing greatly offensive, but nothing much more than sawdust, either. Can’t recommend it. No fault of Adagio, however!
Flavors: Cedar, Dill, Kalamata Olive, Sawdust
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Green Rooibos isn’t something I often drink alone but I do on occasion so Iust enjoy it a little more than you. It’s wonderful for blending, and I often have it with about 1/2 tsp of rose water. The Green Rooibos definitely adds something in a blend that often makes it taste more well rounded without stealing the spotlight.
@rosebudmelissa: if it were possible to click a “like” button for your comment here, I would. ;-)
<3
I top find those odd dilly notes.
@Skysamurai, yeah, I have been describing it as dill pickle, but it’s not a perfect match for that. There’s not a vinegar component like a pickle would have. And dill isn’t quite right. I realized this evening while eating my salad that it’s somewhere between dill and the cured Kalamata olives, which were on my salad. :-)
Green Rooibos isn’t something I often drink alone but I do on occasion so Iust enjoy it a little more than you. It’s wonderful for blending, and I often have it with about 1/2 tsp of rose water. The Green Rooibos definitely adds something in a blend that often makes it taste more well rounded without stealing the spotlight.
@rosebudmelissa: if it were possible to click a “like” button for your comment here, I would. ;-)
<3
I top find those odd dilly notes.
@Skysamurai, yeah, I have been describing it as dill pickle, but it’s not a perfect match for that. There’s not a vinegar component like a pickle would have. And dill isn’t quite right. I realized this evening while eating my salad that it’s somewhere between dill and the cured Kalamata olives, which were on my salad. :-)