Leaf Type: Herbal/Spice Melangé
Where to Buy: Simpson & Vail
This fabulously heady blend of hibiscus flowers, cinnamon, cloves, sarsaparilla, coconut, allspice, and orange blossoms with vanilla and cinnamon flavors brews to a deep red cup. Definitely a palate pleaser! The taste is slightly spicy, with a creamy finish and a lingering spiciness that is uniquely refreshing.
While I had high hopes for this tea, I was also a bit hesitant to try it. All of the ingredients sound GREAT… except the hibiscus! So, here, with a little apprehension, I am about to taste this new herbal/spice melangé offering from Simpson & Vail.
First reaction: Interesting. The hibiscus does offer its trademark tartness to the cup, as well as a bit of body to what might otherwise be a somewhat thin tisane. That being said, I’m still of the opinion that this would be better without the hibiscus.
But, lets consider the tea as it is. I really like the spicy notes of this tea. It isn’t a “hot” spicy, but more of a gently warm spice combination with a lot of character to it. The cinnamon, cloves, and allspice give a nice, well-rounded spice taste that is neither too hot nor abundantly sweet.
What I really find interesting about this blend is the sarsaparilla. It adds a really intriguing note to the cup. The vanilla is soft and adds a sweet creaminess to the tisane, as does the coconut. There is a also faint citrus note from the orange blossoms.
I think I prefer this hot, because some of the most interesting flavors become a bit more elusive as the tisane cools. Try it with a drizzle of honey – I love how it brings out the sarsaparilla!
Here is a recipe for Silky Spice Hot Grog, found on the Simpson & Vail website:
Simmer 1 cup of apple cider and 2 Tbsp Silky Spice Hibiscus Herbal Tea for 10 minutes.
Strain out the herbs.
Sprinkle cinnamon and garnish with orange slices and a cinnamon stick.
Makes 1 serving.