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Well, I’m kind of embarrassed that I’ve had this tea in my cupboard for so long without even trying it. Today I’ve been loving fruit flavors, whether actual or in tea, so this was a good choice.

It is a pretty tea once steeped – brown with lavender undertones. It’s possible I’m seeing purple because its in the name, but blueberry does tend to give anything its in a purple tinge.

This certainly smells like blueberry! It reminds me of blueberry pancakes, but I think that’s because both those and this tea are served hot and have blueberries in. The steeping parameters were right on, too – there’s no bitterness, though things haven’t cooled down enough for me to say whether that’s the case for the whole cup. Right now I get all aspects of a natural blueberry – sweet, tart, perfect.

I’ve never had a purple tea before so I can’t attest to its flavor in this. If you like blueberry then for sure give this a try, though – it doesn’t get more fabulous, and it doesn’t need any additives to make it that way!

Preparation
160 °F / 71 °C 5 min, 0 sec

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I have come to the point (as of October 2014) where quality in tea is more important than quantity. Especially because I’m a seasonal tea drinker where hot tea is concerned, and a SLOW one to boot. I generally don’t resteep only because I’d be here all day if I did, though I do break out a gaiwan from time to time.

I adore French teas in practically every iteration, Japanese Sencha (specifically from the Uji region, as they offer the most seaweed flavor), and Dan Cong oolongs. I am trying to focus on plain teas and so companies like Verdant, Upton, and Butiki are on my favorites list.

When it comes to tea, I feel like the 10th Doctor says it best:

“Tea! That’s all I needed! Good cup of tea! Super-heated infusion of free-radicals and tannin, just the thing for healing the synapses. "

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Atlanta, GA

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