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“This tea is so sweet and so floral. The blend has an almost overpowering smell of roses and flowers. When I read the ingredients I saw that black currants was an ingredient, which I was then able...” Read full tasting note
Black tea meets the Prairie River Valley of Edmonton. Originally blended for the John Walter Museum, this tea was meant to capture the essence of tea blending in the pioneering days. Black Currants and Rose Petals are blended with a sweet hint of Vanilla and Ceylon black tea. Head down to your favourite river valley path, and bring along a tumbler of this tea to compliment your valley walk.
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This tea is so sweet and so floral. The blend has an almost overpowering smell of roses and flowers. When I read the ingredients I saw that black currants was an ingredient, which I was then able to taste, but any time I drink this tea the thing I can taste is a lychee kind of sweetness, that almost sugary, syrupy flavour of sugar that comes from fruit.
It’s hard to know when to drink this, because it has such a distinctive flavour it’s hard to pair with my regular breakfast fare, but then any time I drink it, I enjoy it. It feels odd to say, but it tastes almost better cold, it gets a little less sugary and a little more astringent and vegetal, but not in a bad way.
Flavors: Black Currant, Floral, Fruity, Lychee, Rose, Sugar
Sounds like an interesting blend!
It’s lovely, sort of nectar-y sweet, but still slightly perplexing to me. The mystery of tea continues!