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“All right Steepster here comes your Cured Leaves tea number two! This tea starts off strong with a gloriously sweet aroma that reminds me of the passion guava shave ice I used to get in Hawaii....” Read full tasting note
First, you’re whisked away by the sweet, heady aroma of hibiscus. Sip, and a delicious healing experience continues to unfold. This full-bodied black currant blend is perfectly balanced with hand-rolled Kenya purple tea and Beliote black tea, which makes for a tart, earthy and subtly sweet pick-me-up. Various purple hues, rich in super-healthy antioxidants called anthocyanins, add an extra touch of purifying goodness.
Ingredients: black and purple tea, black currant, hibiscus, butterfly pea flower, lemon myrtle, peppercorn, elder flower, natural flavors
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All right Steepster here comes your Cured Leaves tea number two! This tea starts off strong with a gloriously sweet aroma that reminds me of the passion guava shave ice I used to get in Hawaii. Fruity notes and hibiscus. Lemon myrtle shines in the wet leaf aroma with a smell herbacous notes and an overflowing of sweet lemon drops. This tea is best steeped in something clear in order to enjoy the color shift of the butterfly pea flower (that is really its only purpose). On the package it says 4 -6 minutes and that I can declare as true. Anytime before it is simply too tame of taste. The flavor is lemony and fruity with a slightly earthy undertone. The black currant shines along with the hibiscus, which can be hard to tame. Also, save a bit 2-3 oz and put it in a separate cup with the leaves after your initial steep. The intensity of the lemon, currant, and hibiscus gain new traction in a slightly sour but delicious fashion.
It also needs to be mentioned that purple tea is in fact not a type of tea like white, yellow, green, oolong, black (red), and dark. The reason is that Purple tea is actually a cultivar that is the result of a genetic mutation. This mutation is called anthocyanin which results in a purple color. The six types listed above are named because of their processing styles. Thus purple tea is not a style of processing like the others but instead the result of genetic mutation.
