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Lanka Blackcurrant Black Tea

 gms.

550
(Inclusive all taxes)

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Lanka Blackcurrant Black Tea

Feelings :
  • Refreshing
  • Romantic
  • Energizing
Antioxidant level :
Caffeine level :
Time of the day:
  • Luncheon
  • Quiet Moment
Origin : Sri Lanka

Lanka Blackcurrant Black Tea

If you are a tea connoisseur, we bet this tea is already amongst your favourites and if you're a novice, brace yourself to treat your taste buds to one of the most premium teas out there with the tart-like flavour of juicy blackcurrants trailing along. Presenting the "Blackcurrant Black Tea" that comes straight from the uphills of the picturesque Nuwer Eliya.
The Blackcurrant Black tea is robust yet smooth on the palate, a perfect union of Ceylon black blended with blackcurrant oozing bursts of fruity notes. Curated by Mr. DeMel, our sommelier who has served as a chairman on the Tea Board of Sri Lanka, the leaves of this tea are perfect to the 'tea', if we may call it that.
Radhika's Tea Tip:
1. Beverages: This tea makes a great partner for ice teas and mocktails
2. Culinary Tip: Make a Yummy popsicle with the infusion and a dash of honey thus giving you a dessert full of healthy bites.

How To Brew

How To Brew
  • Water is Tea’s best friend

  • Take one tablespoon of Lanka Blackcurrant Black Tea in your infuser cup, or double it incase of a kettle

  • Boil the water

  • Wait till the bubbles calm

  • Pour the water over the leaves

  • Cover the cup or kettle with a lid

  • Steep for 2 to 3 minutes

  • Strain and sip

  • Alternatively, you can serve it as a chilled infusion by cooling it for 2-3 hours and adding a dash of honey and cinnamon

*At RadhikasFineTeas we believe a recipe for tea simply spoils it, instead a pinch of your favorite leaf is what you need to explore the nuances and notes of tea as it unfurls and expands, adjusting with more or less leaf or more or less water.
So a pinch is thus taking for measurements sake a TABLESPOON of the leaf or 2 grams for 8 ounces of water.

Things you will need

food accompaniments

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