$14.09
Tastes Like: raspberry liqueur, burnt sugar, brownie
Feels Like: a black evening gown
This sultry black tea has real pieces of raspberry and caramel. Brewing it is an aromatic seduction, redolent of lava cake with molten raspberry syrup. In the first sip, you taste the bright, satiny flavor of raspberry, which is a perfect complement to mild malty tea. There is a lovely burnt sugar bite that lingers pleasantly on the tongue. Like luxury chocolate truffles wrapped in black ribbon, it is its own special occasion full of surprise and delight. Milk adds a frosting-like quality, truly the icing on the cake.
Ingredients
south indian black tea, caramel pieces, malted barley, sweet blackberry leaf, raspberries, flavors of raspberry, caramel and roasted almond
Contains gluten from malted barley
Please note there is a typo on the printed bag - we omitted the raspberry from the ingredients list! Rest assured it's in there
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