Got a late start to my tea drinking today, but at least I kicked it off with this really pleasant cup of black tea! I think this is the last tea I needed to try from my Silk Road order aside from the straight Dragonwell I got – but I’m not opening the package of that one for a while, likely…
I’ll be honest, I don’t have a TON of familiarity with many of the berries in this blend such as the Salal berry, for example. I am really enjoying it though and I think it’s a very nice, full bodied mixed berry flavour overall. I taste blueberry/raspberry more than anything else but perhaps that’s because those are just the two berries in here that I have the most familiarity with? There’s also cranberry, apparently too – I’m not tasting that so much though.
Good sweetness; like jammy berries or even berry juices from overly ripe berries. This would make a lovely “tea syrup” – either for cocktails, or even just straight up syrup for waffles and such. I get some malt from the base, and floral notes – I like that it’s holding up very well to the many fruit notes. It’s not quite as good as the Black Currant black tea carried by Silk Road in my opinion, but I think I am enjoying it more than Berry Victoria which is another black berry tea from Silk Road.
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Woah, I didn’t know they had a blend using Salal berries. They are a traditional food of the Aboriginals in the area and my family used to pick them when we made bumbleberry crisp (bumbleberry = various berries you find in the forest – wild raspberries, blackberries, salal, oregon grape, strawberries, salmon berries, thimble berries).
I hate berry Victoria because it always has a tart berry + very bitter black base combo when I’ve tried it brewed in store. I’m thinking maybe the Museum blend might be more my style, even just for the salal berry ingredient. I’ve always found salal berries give a weird oregon grape and soapy blackberry flavour but I kind of like it Salmon berries are bright, similar to red current and raspberry. Thimble berries are a lot of raspberry but way better IMO because they have a hint of stonefruit (peach?) in there.
Woah, I didn’t know they had a blend using Salal berries. They are a traditional food of the Aboriginals in the area and my family used to pick them when we made bumbleberry crisp (bumbleberry = various berries you find in the forest – wild raspberries, blackberries, salal, oregon grape, strawberries, salmon berries, thimble berries).
I hate berry Victoria because it always has a tart berry + very bitter black base combo when I’ve tried it brewed in store. I’m thinking maybe the Museum blend might be more my style, even just for the salal berry ingredient. I’ve always found salal berries give a weird oregon grape and soapy blackberry flavour but I kind of like it Salmon berries are bright, similar to red current and raspberry. Thimble berries are a lot of raspberry but way better IMO because they have a hint of stonefruit (peach?) in there.