Low Country - Bourbon Sugar Black Tea photo 1
Low Country - Bourbon Sugar Black Tea photo 2
Low Country - Bourbon Sugar Black Tea photo 3
Low Country - Bourbon Sugar Black Tea photo 4
Low Country - Bourbon Sugar Black Tea photo 5
Low Country - Bourbon Sugar Black Tea photo 6
Low Country - Bourbon Sugar Black Tea photo 7
Low Country - Bourbon Sugar Black Tea photo 8
Low Country - Bourbon Sugar Black Tea photo 9
Low Country - Bourbon Sugar Black Tea photo 10
Low Country - Bourbon Sugar Black Tea photo 11
Low Country - Bourbon Sugar Black Tea photo 12
1 / 12

Low Country - Bourbon Sugar Black Tea

$29.99

Tastes Like: burnt sugar, buckwheat, chicory, bourbon
Feels Like: the forward familiarity of the south

This tea has the ostentatious warmth of a Southern drawl. It's got robust body and character to match. In the first sip, the chewiness of burnt sugar mingles with the dark, rich flavor of buttery buckwheat hotcakes and finally, a latent chicory note. A drop of milk adds a whisper of bourbon. This is a fantastic morning tea to rival an English breakfast. Its potent charm ambles all the livelong day. Recommended for coffee lovers and whisky drinkers.

Get Low Country in Tea Bags →

Get Decaf Low Country →

  • Vegan
  • Sugar Free
  • Non GMO

Ingredients
black tea, taiwanese lapsang souchong black tea, malted barley, flavors of caramel, cream, and cocoa
Contains gluten from malted barley

Size

Variants and availability
  • 28 cup tin · Size: 28 cup tin · $29.99 · Sold out
  • 15 cup bag · Size: 15 cup bag · $14.09 · In stock
  • 70 cup bag · Size: 70 cup bag · $44.99 · In stock
  • 4 cup deluxe sample · Size: 4 cup deluxe sample · $4.99 · In stock

Sold out

How to brew

TasteMatch starting point

Herbal — flowers & leaves

This is an herbal infusion, so start with the herbal — flowers & leaves recipe: freshly boiled water and a full steep. Follow the producer’s directions where they differ.

Herbal — flowers & leaves

Chamomile, mint, lemon verbena, lavender. Use freshly boiled water and a covered steep.

Baseline: 2.5–3 g loose leaf per 200 mL water.

Water
212°F / 100°C (just off the boil)
Steep
5–7 min, covered
Dose
1.5–2.5 g per 200 mL
  1. Pour freshly boiled water over the herbs.
  2. Cover the cup or pot so aromatic oils stay in.
  3. Steep 5–7 minutes, then strain. Longer steeps rarely turn bitter, so adjust strength by dose or time.

Recipe references: UK Tea & Infusions Association, UK Food Standards Agency

Tasting notes & sources

Herbal infusions aren't tea

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.

Why ISO 3103?

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.