Black Currant is also known as Cassis. It is both a propagated and wild grown berry which some claim originated in France. Cassis is a very popular beverage throughout Europe, known for being aromatic in smell and in taste. This particular aspect of Black Currant is very evident on this tea.
Black Currant gained notoriety in 1712 for its beneficial properties, which were published by the Abbot Bailly inferring that Black Currant was indeed an aphrodisiac and should be consumed with great care. On a hot summer day Black Currant quenches one’s thirst very well.
Ingredients: Black tea, blackberry leaves, cornflower petals, sunflower petals, mallow flowers, and natural flavors.
Origin: Sri Lanka
Preparation:
Hot:
1 teaspoon per 8 ounces of fresh pure water at 212°F for 3-4 minutes.
Iced:
For 1 gallon, bring half a gallon of filtered water to boil in a pot. Turn off heat, and add 3-4 tablespoons (~1oz of tea), let steep for 4 minutes. Strain the tea into the other half gallon of cool water and refrigerate. If you want to serve immediately, you can pour the concentrate over ice.
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