Segovia Muffin Rooibos Loose Leaf Tea
It might sound a little odd, but, on a visit to Segovia on his way to visit some shepherd friends in Tunisia, our Master Taster stopped at a café near the Aqueduct and had a muffin that changed his life. The sun was hot, the muffin was delicious and if you can believe it, the music of Andrés Segovia was playing inside the café. Clearly, the planets had aligned. The muffin contained a delicate mix of berries, bilberries, red currants, cranberries and blackberries to produce a juicy palate of tart sweetness intermingled with sweet doughy goodness.
HOT BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea).