A classic tea combination: full, tangy Ceylon black tea flavored with jammy, aromatic currants. Smooth, deeply fruity with 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.
Black Tea | High caffeine | Steep at 212° for 3 minutes.
blended with black tea, natural currant flavor & raspberry leaves
A familiar ingredient in afternoon tea scones, the black currant is similar to a raisin in appearance yet has a distinctive tangy-sweet taste. They grow as a pendulous chain of tiny berries that ripen from the top down (do birds love ‘em.) Black currants, actually a matte brown-purple, were named for Greek dried currants made from small seedless grapes. Some people still call currants by its ancient name, ribes (Ribes rubrum). What fruit is a relative of the currant? If you guessed the gooseberry, you’re a winner!
Raw Honey for Black Teas
Layered character of this raw honey is an ideal sweetener for black teas, adding notes of spice and fruit.