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currantA classic tea combination: full, tangy Ceylon black tea flavored with jammy, aromatic currants. Smooth, deeply fruity with a ripe juiciness and bright finish. Makes a warming, cozy cup in the winter and a refreshing, crisp iced tea when the summer sun is shining high.
Steep at 212° for 3 minutes.
ingredients & lore
blended with black tea, natural currant flavor and raspberry leaves
The currant seems first to have been cultivated sometime before 1600 in the Netherlands, Denmark, and elsewhere around the Baltic Sea. Bushes were taken to settlements in America early in the 17th century; most American varieties, however, originated there. Both red and black currants are used for making tarts, pies, jams, and jellies. Currants are extremely high in vitamin C and also supply calcium, phosphorus, and iron. Great Britain grows more black currants than any other country.