I like black currants. Baked in scones. As jam on buttered toast…
But…I think, not so much in a tea. :(
So sorry, but I can’t help but think of cough syrup when I drink this. Definite Robitussin overtones.
I know it’s just me. Those who love black currants will appreciate this. This is almost like unsweetened black currant cobbler—the fruit flavor is pretty potent. Maybe some cream and sugar will help?