Reviewed: Feb. 20, 2011

Delicious as is, but I added a piece of cinnamon stick and a small piece of vanilla bean to see how that would taste, and it's also tasty. :)

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Reviewer:

Amanda

Reviewed: Jun. 22, 2008

Wonderful tea!

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5 users found this review helpful

Reviewer:

DiamondGirl amanecer

Cooking Level: Intermediate

Reviewed: Feb. 5, 2008

This is a nice change from just a regular cup of tea. The spices give it a nice flavor (they are a bit expensive, but should last for quite a while). If you like tea with a little more/different flavor give this try.

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Reviewer:

Anne B

Home Town: Orchard Park, New York, USA

Reviewed: Sep. 19, 2007

Try serving this with Basboosa (the recipe is on this website). They're good together. The first time I attempted this, I used black tea, but I couldn't taste the cardamom. The second time, I used loose leaf green tea. The cardamom and saffron flavors worked beautifully with the green tea.

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Reviewer:

always_hungry

Cooking Level: Expert

Home Town: North Charleston, South Carolina, USA

Reviewed: Oct. 26, 2006

what a great change of pace! I made this for my husband using black tea and sugar. It tasted so good that I wanted to try it with green tea and sweetener for myself. I have to say that I liked the flavor of the saffron and cardamom in both the black and green tea. A nice change from the usual addition of dried spearmint leaf, or chamomile buds and leaves. I used loose leaf tea instead of bags. Thanks for this nice recipe

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Reviewer:

TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Mar. 10, 2003

--- the saffron I originally use is not "powdered". Its the "hair-like-strings". There must have been a confusion with the editing of the recipe, as I recall never mentioning the type of saffron I used when I submitted it. Sorry for any confusion ---

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