93

1 heaping TB for 600mL pot, 1 packet of stevia, no milk.

Blueberries. I adore blueberries. And they grow wild, rampant and lush here in Newfoundland. Not the great big rubbery monsters that import from South America in the winter months, no: sun-warmed, low-bush, get-down-on-your-knees and eat em off the bush bits of deep blue heaven.

So I’m spoiled for blueberries. And I honestly believe the best wild ones grow here.

And I’m leery of flavoured black teas. Hubby, however, adores flavoured black teas — and blueberries — so he bought us a nice sized packet of Wild Blueberry from Britannia.

The aroma: redolent. Seriously penentrating blueberry. REAL blueberry, not that powdery horror that might scent an eraser.

Black tea base is quite mild—China blacks, I’m guessing. I followed instructions — three-minute steep — and got a beautiful amber liquor, clear all the way through, with that delicious, now almost winey scent of blueberries. I also used water just off the boil so as not to scald the fruit, ’cause yes, there are dried real blueberries in here!

The light sweetening does bring out the berry taste, but I think I’ll drink it bare from now on so I can taste the black tea, too.

Lovely flavoured tea. I’d recommend this for evening-in sipping, or in place of / alongside port, cognanc etc.

Preparation
205 °F / 96 °C 3 min, 0 sec
Michelle Butler Hallett

Oh yes — NO HIBISCUS IN THIS BLEND.

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Michelle Butler Hallett

Oh yes — NO HIBISCUS IN THIS BLEND.

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Bio

Writer and tea fiend. Author of DELUDED YOUR SAILORS, SKY WAVES, DOUBLE-BLIND, and THE SHADOW SIDE OF GRACE.

I prefer straight teas but will try almost anything … so long as it’s not tainted with hibiscus. I loathe hibiscus.

Oolongs and blacks are my favourites.

Location

St John’s, Newfoundland, Canada

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