Thank you BoxerMomma for choosing such an appropriate and interesting tea, it’s really putting me in the mood. It’s odd but if this was called Black Bird Tea, I would be like, yeah I can taste that. I do believe this is first tea from Harney & Sons, shocking I know. I have maybe had black currant tea once, didn’t think much of it so Iwasn’t sure what I would think of this one, I like it. It’s quite present without feeling artificial. Subtle yet solid.

There is a tinge of something to this tea that is bothering me though, something I’ve tasted before, something almost metallic (though you know it could just be my strainer that I almost never brew with) but its in the smell too. Will have to experiment with the second half of the sample. Thankfully its the fruit that lingers on the palate and not this odd note. Will also keep other black currant teas in mind as something I like.

this is very good reinfused with a teaspoon of day three’s French Vanilla! Yum!

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Druid, artist, poet, mum, lover of tea, ritual and myth. I grew up on Celestial Seasons herbals but fell in love with straight loose leaf tea working at my local Teavana for a year. I am grateful for the introduction and the experience, but have moved on.

I see tea as an experience for the senses, I like to imagine tasting the land and the weather as well as the effect of sun, air, fire and the human hand. I have a soft spot for shu pu’er, yabao, scented oolongs, wuyi oolongs, taiwanese tea as well as smooth naturally sweet blacks, creamy greens and surprisingly complex whites.

I began ordering lots of samples from Upton to educate myself on different varieties of tea we didn’t have at work and have fallen head over heels for the unique offerings from Verdant Tea. I am learning things I like: buttery mouthfeel, surprising sweet or spice notes, woodiness, mineral notes, depth and complexity and things I don’t: astringency, dry and sour notes.

I collect tea tins and am in danger of collecting pots, though I am trying to restrain the urge due to current lack of space. I brew mostly in a glass infuser mug or a tea maker, only using cast-iron for company now (still need to get a gaiwan) and tend not to sweeten my teas unless they are British or fruity and iced, which is not often.

As far as ratings, I lack a definite system and haven’t been assigning numbers lately, wanting to spend multiple sessions with a tea first. I usually only log a tea once, unless it is a new harvest or I have significantly different observations, but will go back and edit or comment if I find something interesting or new.


Baker Street, Berea, Ohio

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