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