Black Currant

Our Black Currant is created using a black tea base. Black tea is what most Westerners associate with traditional tea.  It comes from the same tea plant (Camellia Sinensis) as all other forms of tea; however, unlike any other type, it is fully oxidized.  Shortly after harvest the tea leaves are rolled to release the enzymes present in the leaf that trigger oxidation. After oxidation is complete, the leaves are dried and then sorted. Black teas produce a darker liquor than white, green or oolong teas and a bolder, more assertive flavor.

Black currants are one of the most popular fruits used in flavoring teas, jams, jellies, sodas, candy and ice cream in England and other parts of Europe.  Why are black currants so under-represented in the United States? Because black currant farming was banned in the United States in the early 1900’s when white pine blister rust, which black currant plants helped to spread, threatened the U.S. logging industry.  Black currant farming was reintroduced in New York, Vermont, Oregon and Connecticut as recently as 2003, but is still banned in states like Maine and New Hampshire.

Black Currant is a wonderful choice to accompany a traditional afternoon tea. It is versatile enough to work well with all three components of an afternoon tea: savory finger sandwiches, scones with cream and jam and sweet pastries.

We recommend steeping Black Currant for 3 minutes at 195°.

Ingredients: Black tea, flavoring, black currant leaves, black currants.