This sweet tropical sangria sparkles with papaya, mango and pineapple. Just add wine!
Patio not included…
(Apple, papaya, mango, pineapple, hibiscus, cornflower petals, rose petals, artificial passionfruit flavouring.)
If you ask me, Sangria is very representative of the summer months, having fun, and enjoying the company of friends. This popular Spanish beverage is like an adult version of “punch”: wine is typically mixed together with a number of different fruits, a hard liquor of some kind, and at times soda water to make it nice and fizzy. The great thing about Sangria is that the selection of fruit used is entirely up to you! In Sparkling Sangria, a cocktail inspired infusion, DAVIDsTea revamps their classic Sangria tea by opting for a sweet, more tropical flavour. Candied pineapple, papaya, mango are all accounted for in this tea. But there’s also the usual culprits as well: apple pieces, hibiscus, and flower petals for a bit of decoration. Its light champagne fragrance reminds me a lot of Pineapple Mimosa from last year.
The dark, red wine-like colour that produces after just over six minutes, looks just like actual sangria. It doesn’t smell as much like alcohol anymore, though the fruity notes are now stepping forward. I am wholeheartedly digging the exotic spin on this version of Sangria compared to last year (with its more traditional take), and that aspect of the tea comes through very strong and clearly. Some of the blends that have been released as of late, that have claimed to have a tropical essence, have failed to hit the nail on the head with that like Sparkling Sangria does. You can very much taste the sweet fruitiness of the pineapple, passionfruit, and mango (papaya too!), with the hibiscus contributing a nice tang to round things out. It’s both undeniable and addictive. Sparkling Sangria has a full, robust flavour profile that doesn’t require any additional sweetener. But with some wine added, or even made into a tea pop, it would be absolute perfection – because sangria is nothing if not versatile.
With its fresh and tangy taste of green apple, the sour appletini is the ultimate summer cocktail. And we made a version you can sip anytime, anywhere.
An apple a day…
(Apple, beetroot, blackberry leaves, artificial apple flavouring.)
Shaken, not stirred… That’s how James Bond preferred to have his martinis made, but this well-known cocktail is traditionally dry gin and vermouth stirred together, with an olive garnish (or even a twist of lemon). In comparison, the “appletini” is a fun variation on a classic, featuring a bright, eye pleasing green colour and a flavour that leaves the taste buds absolutely zinging. DAVIDsTea’s latest collection includes Sour Appletini, a fruit infusion that captures this unique sour apple flavour, which can be hard to do without coming off too artificial tasting. But added flavouring is inevitable, because this tea is simply bits and pieces of what looks to be Granny Smith apple, blackberry leaves, and beetroot. That’s it. Straightforward and to the point.
The aroma is quite potent, and definitely delivers on a green apple scent. Oddly enough, once steeped for 7 minutes, Sour Appletini loses a lot of its apple smell, and takes on more of a citrus-y smell, but that could just be the citric acid coming through. And it steeps to this appealing candy apple red colour. I’m glad there isn’t anything else in this tea to distract from the fact that it is an apple based/inspired blend. That being said, if you are a lover of sour things like myself, Sour Appletini succeeds in being mouthpuckeringly satisfying, with a taste just like a green apple Jolly Rancher. It’s plenty tart as is, so you may feel inclined to add some sugar. But the longer the steep, the greater the pucker! If you enjoyed Sour Watermelon from the recent summer collection, there’s a chance you’ll enjoy this one too. Although, I kind of wish this tangy tisane could have turned green somehow… #enoughwiththeredteas
This delicate and mildly fruity pink tea tastes just like a chilled glass of rosé wine.
Make me blush…
(Apple, sultanas, hibiscus, elderberries, red currant, blue mallow flower, blueberries, black currants, artificial wine flavouring.)
Not red… not white… but pink! Rosé is a type of French wine that incorporates some of the colour from the skin of red grapes, but not enough to qualify it as a red wine. This year’s cocktail collection features nearly a handful of new teas, including Rosé All Day, a fruit infusion that possesses all of the components that make this vino so darn yummy, but without that pesky morning-after headache. There are an assortment of berries, both black and red currants, apple pieces, hibiscus, flower petals, as well as sultanas. Fun fact: Raisins, sultanas, and currants are all sweet dried fruits that stem from different varieties of vine-grown grapes, are used in similar ways, but ultimately they have their own unique traits. 2/3 of these make up the all important grape aspect of Rosé All Day. And you know what? It smells just like wine too! Mind blown.
More than five minutes later and you have a gorgeous blush rose colour filling your cup, all thanks to the hibiscus. Smell-wise? That slightly alcoholic hint is still very much there. The fruit notes are on the milder side, but pair nicely alongside the more refreshing, tart notes. There’s definitely a “bite” to this tisane, but it’s not at all unpleasant, and the wine flavour profile lingers right into the aftertaste. For someone who is not particularly a big fan of wine, I was quite surprised by not only how much it actually tastes like its namesake, but how much I enjoyed it, especially when prepared iced with a touch of sweetener. Only then, do you get the full effect of what Rosé All Day is trying to capture. Who knew that “artificial wine flavouring” was a thing? I sure didn’t, but it seems to have helped get the job done. How you manage to get a tea to taste exactly like wine, but still be non-alcoholic is beyond me, but I can definitely picture myself indulging in this tea all summer long!
Is there any way to improve on a classic mojito? Sure… Just add raspberry!
Gimme some mo’…
(Apple, raisins, hibiscus blossoms, carrot, beetroot, peppermint, lime, raspberries, rose petals, natural and artificial strawberry flavouring.)
We can all thank the city of Havana, Cuba for the creation of the mojito, one of the oldest mixed drinks still consumed today. The mojito is a classic cocktail that brings mint and lime together with a splash of white rum. And for a fun, summery twist, why not add in a handful of sweet raspberries? Resulting in a fruity, minty, and oh so refreshing mix! Just like Raspberry Mojito, a DAVIDsTea returning favourite that is officially the “new” featured tea of the month for May! There is something seemingly different about this fruit infusion compared to last year’s release, that is just so much more bright and lively… from the appearance to the aroma right to the flavour. You can see every single ingredient in the loose leaf. The whole raspberries, the rose petals, the bits of carrot, the raisins, the peppermint leaves, as well as huge pieces of lime.
This blend has a very strong, robust scent. It’s obviously very fruity, due to the raspberries, but also citrus-y and pleasantly minty. After five minutes, it steeps to a beautiful, deep pink colour, that is actually closer to red, to be honest. When Raspberry Mojito is prepared hot, the combination of raspberries and the hibiscus blossoms produce a not-so-surprising tart taste. Sugar is definitely needed to help smooth out the intense tang of this tisane. Both of the aforementioned ingredients are very much at the forefront, delivering a one-two punch to your taste buds. While the peppermint settles into the aftertaste adding a fresh, cooling effect. The lime is unfortunately not as prominent as I’d personally like it to be, it seems like it gets lost amongst the other flavour components. For me, Raspberry Mojito doesn’t completely live up to its namesake, mostly because there is not enough mint or lime for my liking, but this still remains one of my very favourite iced teas!