$14.09
Tastes Like: blood orange, blackberry, amaro, candle smoke
Feels Like: the jazz age
This sophisticated smoky orange blend has a myriad of flavors. It's mysterious and delicate all at once. Imagine an ordinary door that leads downstairs to a shoebox nightclub. Your eyes adjust to the darkness of a room dotted with candles and a spotlight. From the first sip, this tea is smoky and spiritous. At the heart of the tea, you taste burnt orange, aromatic herbs, vanilla and allspice. The tea finishes with blackberry and the pleasant bittersweetness of Italian amaro and rye whiskey. Milk mellows the tea’s smokiness and plays up its sweet orange notes. It makes an elegant iced tea. A tea for lovers of amaro and spiced orange.
Ingredients
taiwanese smoked black tea, orange peel, licorice root, turkish orange pieces, dandelion root, sweet blackberry leaves, forest strawberry leaves, orange oil, madagascar vanilla pieces, natural flavors of red currant, red fruit, and vanilla
Size
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