Tea type
Herbal Tea
Ingredients
Blackberry, Blueberry, Ginger, Peppermint, Spearmint, Wintergreen
Flavors
Earth, Ginger, Herbaceous, Mint, Peppermint, Spearmint
Sold in
Loose Leaf, Sachet
Caffeine
Caffeine Free
Certification
Not available
Edit tea info Last updated by Mastress Alita
Average preparation
205 °F / 96 °C 8 min or more 17 oz / 500 ml

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From PIPER & LEAF Artisan Tea Co.

Sweet Mint. Sharp Fruit Overtones. Mellow Finish.

Cool Mint performs smooth jazz at Blueberry Lagoon.

Sparkling peppermint fronts the ensemble, directing the delicious chorus. Wintergreen and spearmint pierce through with crisp high hat taps. Jamming out mellow bass notes are the smooth blueberries. The heart of this refreshing blues ballad is the vibrant, haunting solo of the butterfly pea flower. Impossibly colorful, this floral crooner sings to your thirsty soul. Let’s welcome to the stage: Piper Mint Blues.

Ingredients: Spearmint, Blueberries, Ginger, Blackberries, Butterfly Pea Flowers, Peppermint, Wintergreen

Brewing Recommendations: Steep for 7 min. with freshly boiled water.

About PIPER & LEAF Artisan Tea Co. View company

Company description not available.

1 Tasting Note

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776 tasting notes

Decided to brew this sampler tonight after my Thanksgiving tradition of ordering gobs of Thai takeout (typically on the Wednesday before when things are open) and then reheating the leftovers, which last me days, for dinner.

This is one of those “turns blue because butterfly pea flower” herbal blends. I don’t really care about “color novelty” in tea, but I actually like the taste of butterfly pea flower and will drink it straight (I particularly like it the traditional way with some lemon juice and honey). I’m mostly used to it paired with citrus, though this is a minty/fruity blend. My blue cuppa smells heavily minty, with a touch of an herbaceous element, but I’m not getting any fruitiness in aroma. And honestly… even though there are blueberries and blackberries in the blend, I am not tasting them either. I am getting a very nice tasting mint tea, with a fresh and tingly sensation from the mints, with the spearmint being the most dominant minty flavor. I am also tasting the ginger in the blend, but it isn’t really spicy; more, it is adding to some of the earthy notes I’m getting in the tea, as well as a slight warming sensation at the back of the throat. It’s actually interesting, as I’m getting a cooling feeling more on my tongue, and a warming more on my throat… despite being conflicting, it isn’t unpleasant. Usually butterfly pea flowers have a sort of vegetal flavor to me, but I’m not getting that, either… instead, I’m getting more of an “earthiness” beneath the mint that reminds me a bit of echinacea or tulsi.

This is actually a nice “I’ve gorged myself” chaser considering the mint and ginger, which are my two main “help my poor abused GI system” teas. In the end, the butterfly pea flower really is just a “color” gimmick as I don’t think it’s doing much of anything for the blend… just a way to try to make a mint blend “more interesting,” really. But if you like mint, I mean… it doesn’t really need to be interesting?

Anyway, I’m fine with it, mostly because I’m not adverse to pea flower flavor. But since pea flower can be one of those easily aversive flavors, really no reason to recommend this over any other mint / mint and ginger / tummy tea sort of blend.

Flavors: Earth, Ginger, Herbaceous, Mint, Peppermint, Spearmint

Preparation
205 °F / 96 °C 8 min or more 2 tsp 17 OZ / 500 ML
gmathis

Our day before Thanksgiving tradition used to involve chili dogs and Frito pies from Stogey’s Coney Island (a local dive), but two of us can’t handle that any more. We did slightly more civilized Mexican take-out Wednesday instead. Sounds like you chose a good antidote.

Mastress Alita

I see no point in cooking a big meal when I live alone. I also have always hated cooking. This has been my “thing” for quite some time now, heh.

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