Category: Botânica
Uma mistura quente e doce que combina os sabores suculentos de ameixas maduradas ao sol, groselhas vermelhas da floresta e hibisco ácido com a canela festiva de Saigão.
First cup this morning and the room smelled like a holiday baking project, but the plum and red currant keep it from being too sweet. The hibiscus gives it just enough tang to make me want another mug, which I’m about to brew right now.
The plum and red currant notes hit first, bright and juicy, before that Saigon cinnamon settles in with a gentle heat that lingers on the finish. I brewed it hot and let it cool to sip slow, and the hibiscus keeps it from ever feeling syrupy. This one’s earned a permanent spot in my evening rotation
The Saigon cinnamon really warms up the whole cup, especially on a chilly afternoon when I need something cozy. I’ve been brewing it with a splash of milk and the red currants add a nice tartness that keeps it from being too sweet.
