Taste and flavour are curious things. Having lost my sense of taste to a nasty sore throat, I ate apricots as I recovered. The fruits were as apricots should be: small, golden orange with velvety skin and flesh. They were smooth and not too juicy but there was no flavour or sweetness; they tasted just like water. Surely, that was a mistake, but as I offered half to D, he confirmed it was the apricots and not my taste buds.
But I was on a mission to confirm the taste of apricots as earlier that day, I’d made Lupicia Apricot Barley Tea. After another flavourless apricot, I satisfied my appetite with canned apricots a few days later.
Infusing one tea bag in 800 ml of cold water for 2 hours yields a golden brown liquor with the sweet musky aroma of dried apricots. The sweet notes of apricot come through bright and fresh at the head of each sip before the nuttiness of the barley tea builds in the body. No bitterness comes through from the barley, allowing the musky sweetness to return with a refreshing faint tartness in the finish that recalls something between a plum and a peach. The infusion has a clean mouthfeel with slight musky apricot notes lingering in the aftertaste.
This bag of Lupicia Apricot Barley Tea contained 10 tea bags. It was packed in Japan and purchased in Kanazawa, Japan in 2015.