Black Currant

Tea type
Black Fruit Blend
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Tea Bag
Organic, Vegan
Edit tea info Last updated by Southern Boy Teas
Average preparation
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From Southern Boy Teas

Premium Organic black tea with organic flavors. Each 14g teabag will make one 2-quart pitcher of DELICIOUS iced tea. Re-steep the teabag and you can get a full gallon out of each one. Steep in boiling water for 2-3 minutes. (3 minutes MAX.) Then combine with ice and water to make a 2-quart pitcher. It couldn’t be simpler—OR more delicious!

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2 Tasting Notes

10272 tasting notes

Sipdown (620)!

We did a big family breakfast today, and I offered to make a huge pitcher of iced tea for us all to split over breakfast. I don’t think it was lost on any of us that this could quite possibly be the last giant family breakfast we have for a really long time, what with me heading out to Montreal in 24 days.

That’s right; I am officially at the point where I’m counting the days now. I’m both that excited, and that terrified…

As for the tea!? Well, I get that this is very old tea – but I don’t feel like you can taste the age at all, which is a very pleasant surprise. Currant can be a really medicinal flavour when done poorly too, and I don’t find this medicinal either – so that’s really both of my biggest fears about this tea totally set aside! Instead it’s sweet and juicy, with an almost black currant candy sort of flavour. My mom put it best; it tastes like if Kool Aid came in a black currant flavour. I mostly agree with that, except I do think it’s less sugary tasting that a typical Kool Aid. That’s the right ball park in terms of flavour though.


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2238 tasting notes

I find it hard to believe no-one’s tried this one! I made this up last night (usual SBT treatment – 3 minutes in 300ml boiling water, topped up to 2 litres with cold and into the fridge), and took it with me to the coast today. The black base is classic 52Teas – soft and kind of “flat” tasting, just a touch on the astringent side. The blackcurrant flavouring is solid, though – strong, juicy, natural tasting. In my head, a black base was a good choice for this one, but in practice it doesn’t quite gel as well as I hoped it would. White would have been better (Blackcurrant Bai Mu Dan, anyone?), but I think at the time this was made SBT were only producing iced tea with a black base. Not so these days, and that’s a good thing!

I enjoyed this one, and I’d drink it again. Maybe a slightly shorter brew time to cut the prominence of the base (and the edge of bitterness) a bit, though.

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