Tea type
Black Tea
Ingredients
Black Tea
Flavors
Berry, Black Currant, Cocoa, Cranberry, Drying, Hibiscus, Raspberry, Berries, Malt, Sweet, Wheat, Yams
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Daylon R Thomas
Average preparation
190 °F / 87 °C 0 min, 15 sec 8 g 5 oz / 150 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

0 Own it Own it

2 Tasting Notes View all

From Renegade Tea Estate

This is a very lightly oxidized spring black tea. It has a soft and smooth taste where you can feel hints of berries – red currant, raspberries and hibiscus. A fresh and fruity black tea, no sharp edges.

This tea reminds us of those summers at the homestead, with an infusion made of raspberry and hibiscus. Beverage as sweet as those memories that from time to time sneak into your mind with a summer breeze…
NB! Tea will be ready for shipping in the second part of June 2021!

About Renegade Tea Estate View company

Company description not available.

2 Tasting Notes

85
1313 tasting notes

I overleafed it gong fu, but I flash steeped it in 10, 15, 20, 15, 25 yielding three solid cups and four subdued ones. The hibiscus, currant, and rasberry notes were there in the background in steep one, then more prominent in steep two. Since I filled half of the gaiwan with leaves, some astringency poked through leaving more dryness in the tongue.

I was reading some notes on other teas and under the power of suggestion, the drying quality and grittiness made me think of buckwheat in steep one. All of the Georgian blacks I’ve had tend to have it, and it’s really pleasant when it hits the tongue right the the fruity notes afterwards into a yammy malty boddy. At the same time, the grainy quality can add some discomfort. The dry wheat quality and occasional astringency is why I’ve drank this one so slow in the last few years. It’s still a quality tea that stacks up against Chinese teas or Balhyoachas, and it’s not really that astringent normally.

My hesitation is probably my sensitivity to caffeine. It’s grown the past few months because I’ve backed off from the amount of coffee and tea I drink together. I still plow through my oolongs easily because they are easier for my stomach and head. I do still recommend this one if you’re getting into Georgian teas and want a close equivalent to some Korean or Chinese blacks.

Flavors: Berries, Black Currant, Drying, Hibiscus, Malt, Raspberry, Sweet, Wheat, Yams

Preparation
190 °F / 87 °C 0 min, 15 sec 8 g 5 OZ / 150 ML

Login or sign up to leave a comment.