I see cornflower used in a number of teas – Lady Grey being the one that comes first to mind. My question is does it actually add flavor, or it it used as filler, or to add visual appeal to the dry leaf?
I know a tea blender who uses it, and she says that it adds texture to the tea. She said that deer won’t eat it because it gums up their mouths.
It does add a little texture, and it adds aesthetic value to the tea.
We use cornflowers in a number of our blends. People really enjoy them as an added aesthetic element. We don’t find that they change the flavor or texture of the liquor all that much, but they do add vibrant color to the tea-drinking experience.
What a great question! Cornflowers are added for aesthetics only. This also goes for, marigold, safflowers, and blue mallow. Additionally, most fruit pieces that are found in loose teas impart little or no flavor, or nutritional value. It makes the tea attractive, but also adds extra cost and weight to the tea. So if you buy tea by the ounce, you are paying extra for those aesthetic fillers in your tea.
Thanks for the great answers. The cornflowers are pretty and can’t weigh that much. The tiny pieces of orange peel in my Lady Grey might be a different issue if I were buying by the ounce. Since learning the fruit pieces add nothing to the flavor I wouldn’t want to pay for the extra weight, but maybe the aesthetics are worth it to some folks – assuming they know they are paying for filler.