"Mint tea or even cinnamon can also mask weird tincture flavors without dental worries..."
Totally agree with mint tea—it's my go-to for covering up funky herbal tastes. Cinnamon's good too, but sometimes it can clash if the tincture already has strong flavors. Another trick I've found helpful is adding a splash of vanilla extract or almond milk. It smooths things out nicely without overpowering the herbs. Plus, almond milk gives it a creamy texture that makes it easier to drink if your tincture turned out extra bitter or harsh.
Mint tea usually works for me too, though sometimes vanilla feels a bit off with herbal stuff—depends on the combo I guess. I've found a squeeze of fresh lemon helps tone down bitterness without competing flavors... just gotta be careful not to overdo it.
Lemon's a good call, actually. I've had similar issues with homemade tinctures turning bitter or funky-smelling—usually just diluted them a bit more or added honey to smooth things out. Trial and error, right? You're doing great figuring it out.
