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Black Currant

$8.94$128.87

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SKU: N/A Category: Product ID: 2263

Description

This Black tea from the Yunnan Province in China is blended with delicate Blackberries and natural flavors, imparting a distinct fruity character. The Yunnan Province is reputed for growing the best of China’s high quality black teas, well-known for its delicate large leaves and number of buds.Located remotely in the foothills along the border of Laos and Myanmar (Burma), the Yunnan Province is one of the oldest tea producing regions in the world and is hence often called the ‘birthplace’ of tea. The black tea growing conditions are considered to be ideal: the combination of red, fertile soil and the right constant climate provide the perfect conditions. Yunnan climate is misty and humid with a constant average year round temperature of 59-73°F (15-23°C). Blackberry contains high levels of Tannins and Vitamin C.

Black Currant is, after Earl Grey, the most popular flavored black tea in North America and Europe. Terrific anytime you want a caffeinated tea, we think Black Currant is best enjoyed in a traditional English-style tea time ritual, perhaps with scones and even clotted cream. Our black currant is great with milk and sugar, but the sweet berry flavor comes through best when drunk black or slightly sweetened.

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Preparation

Black currants can be consumed in several ways but they are very pleasant when infused and served as tea. The tea is delicious when served hot with a sweetener or chilled over ice.

To make tea with black currant leaves, add two teaspoons of the chopped leaves to 250ml of boiled water and let them soak for a few minutes.

To make tea from the dried fruits of the black currant bush, add a teaspoon of the dried fruits to 250ml of water and put it over the stove until it boils.

After the water starts bubbling, turn off the heat and let the black currants infuse for around 30 minutes. Or to maximize your enjoyment of the herbal tea and its health benefits, mix the dried fruit with the leaves and infuse them together.

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