The problem is there are multiple versions of the sweetener and it depends on how its processed (natural or extracts[steviosides or rebaudiosides]) just like there are various types sugar that taste different - refined white/cane/confection/brown/etc - but to an even greater extent with the extract versions of the sweetener.Eck, I would not recommend stevia at all. That stuff is gag me gross.
The type you/H8R had is the one that probably takes more like liquorice. I've had it in celestial seasonings peach ice tea and it tastes fine. I don't really care about no/low calorie sweeteners, so I've never looked/tried them and stevia is hard to find anyways.wikipedia said:Recently Blue California a US ingredient firm claims to have developed an economical industrial production process for the 'natural sweetener' stevia, which promises lower prices for manufacturers. The ingredient firm said it has completed the isolation of Rebaudioside A, a sweet compound derived from stevia, using a "more economical and proprietary process". The company expects to go into industrial scale production in 2008. The isolation process for Rebaudioside A results in a product that delivers the desired sweetness without the bitter aftertaste.
I would still go with sugar but I can't drink coffee anymore period.