$29.99
Tastes Like: candied violet, elderberry, blackberry, incense
Feels Like: stargazing on an empty beach
The aroma of darkly seductive violet flowers fills the air. In the first sip purple flowers meet dark elderberry and ripe blackberry. This is a magical black, oolong, and smoked tea blend with rich floral and black berry notes. Berry flavors are deepened by slatey tannins. A faint smokiness lingers in the finish, reminiscent of far-off incense and candle smoke from the smoked lapsang souchong tea. A touch of milk softens the tannins and brightens the berry and floral flavors. An elegant tea for afternoon or with a special dessert. A tea for lovers of violet, dark berries, and incense.
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Ingredients
yunnan black tea, formosa finest oolong tea, taiwanese lapsang souchong black tea, blue mallow flowers, flavors of violet and rose
Size
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TasteMatch starting point
Fruit & hibiscus
This is an herbal infusion, so start with the fruit & hibiscus recipe: freshly boiled water and a full steep. Follow the producer’s directions where they differ.
Tart, bright blends. Boiling water and a full steep; great iced.
Baseline: 2.5–3 g loose leaf per 200 mL water.
Recipe references: UK Food Standards Agency, UK Tea & Infusions Association
Herbal blends (tisanes) contain no Camellia sinensis, so most are caffeine-free. Always use freshly boiled water for herbal and fruit infusions — the UK Food Standards Agency advises it for food safety. Follow the producer's directions where they differ, and check with a doctor about herbs during pregnancy or with medications.
ISO 3103 is a standardized tasting method used for sensory evaluation and quality control. It's how professionals compare teas fairly, not necessarily the best-tasting cup.
Core recipes, tea classification and general brewing
Japanese specialty tea preparation
Herbal and fruit infusion preparation
Boiling-water guidance for herbal and fruit infusions
Rooibos preparation
Standardized sensory evaluation and quality control