This is an interesting flavour profile, which isn’t for everyone I think. Black currant and chokeberry makes quite tart flavour profile, but nice and good black tea compensates that well and cardamom adds that interesting twist, which isn’t that expected in this style of tea.
My cup today was faily weak in cardamom, but I see quite a lots of pods in the pouch. It was pretty much straightforward blackcurrant tea, with pleasant tartness. I will hope later steeps will be a bit more spicy.
As I wrote in first paragraph, black tea is good one, by my experience I don’t think it is pure Ceylon base, but I guess a little of malty Indian teas is in too. Not only by the taste of it, but also by the colour of the used leaf, which contained a few brighter leaves thank steeped brown Ceylon. It wasn’t the cornflower for sure.
Flavors: Black Currant, Malt, Tannic
So intriguing!
That is an unusual combination, but I can see it working. I was cleaning out my pantry and found a little jar of cardamom pods—may have to try a few in fruit teas this summer.