A simple recipe of big, beautiful black tea leaves (wild grown Assamica leaves grown in the Yunnan province) & lots of blueberries! It’s wildly delicious!
Tea of the Week for July 22, 2024!
This is a tea that I originally intended to be an iced tea offering – but I gotta be honest – this tastes amazing hot too! Lots of blueberry flavor & a smooth, rich black tea base. A super simple recipe but absolutely spectacular! My taste buds are doing the happy dance right now!
This blend starts with a gorgeous, full-leaf tea: a Yunnan grown, wild Assamica black tea. It’s pleasantly smooth & full-bodied, providing a perfect base for a sweet burst of blueberry flavor. Again, a super simple recipe: just black tea, blueberries plus a few blue cornflower blossoms for a bit of color. Beautiful!
It’s also vegan, gluten-free & allergen-friendly!
ingredients: black tea, organic blueberries, organic cornflower petals & organic natural flavors
to brew: use 3g of tea to 12oz of nearly boiling water, steep for 3 ½ minutes. Strain & enjoy. These leaves can be resteeped for even more delicious enjoyment!
serving suggestion: As I mentioned in the above description, this tea tastes great hot or iced. I tend to gravitate serving this hot simply because these leaves are full, big & beautiful & I tend to associate those kinds of leaves with hot tea. But they do provide a delicious cold-brew as well! Tastes amazing without any sweetener or other addition, but if you want something a little sweeter, a drizzle of honey is nice. I find that the sweetener does highlight the flavor a little more, but it’s so good without anything so I tend to just drink it without any addition at all.