Madame Flavour Mint Choc Rooibos

Earlier in the year, a Masterchef epis­ode fea­tured a chal­lenge that required con­test­ants to turn a liquid bever­age (a whis­key sour) into sol­id food. With how some of the dishes turned out, suc­cess­fully trans­lat­ing the fla­vours of some­thing from one state into anoth­er is no mean feat. I would only make sense that the reverse — turn­ing a sol­id food into a liquid bever­age — would be just as chal­len­ging.

Then enters Madame Flavour Mint Choc Rooibos, a part of their Tea Treats tri­logy.

Infusing for 5 minutes in 200 ml of just boiled water yields a red liquor that smells like a sweet chocol­ate mint fla­vour, much like a less sweet mint patty. A sip con­firms this first impres­sion with the mint and chocol­ate notes appear­ing in equal meas­ure. The mint gives the tea a refresh­ing qual­ity, while the chocol­ate fla­vour — achieved from using cocoa bean pieces, cocoa shells, nat­ur­al chocol­ate fla­vour and dark chocol­ate drops — cre­ates a gentle, yet rich, sweet­ness to the tea. This deli­cious­ness lingers in the after­taste as a pleas­ant chocol­ate cool-mint sen­sa­tion in the after­taste. The earthy fla­vour of rooibos provides a round base for the tea, while it’s more hay- and tobacco-like are masked — or trans­formed — by the mint and chocol­ate.

This tea is exactly how you’d ima­gine a mint patty would taste like as a liquid bever­age, that is a mint patty with all of the fla­vour and none of the tex­ture. The extent a mint patty’s tex­ture con­trib­utes to your enjoy­ment of them goes a fair way to determ­ine if you’d like this tea.

This box of Madame Flavour Mint Choc Rooibos con­tained 10 tea bags. It was packed in Sri Lanka and pur­chased in Sydney, Australia in 2015.