They don't have much of a taste themselves (which is why it lends itself so well to infuse of colour various foods and drinks), but are described to be similar to a 'very light green tea'. I've yet to drink tea from it myself, so I can't comment on its takes just yet.
Uses
Mainly used to dye rice in various parts of Asia, as well as infuse gin, make (medicinal) tea, fabric dye, and one of the main reasons I'm growing them is to use in bath salts.
