1.5 tsp leaves in 10 oz very hot water, 4 min, milk and a dab of sugar. The blackcurrant flavor is enjoyably subtle. It doesn’t taste strictly like a black tea or a green tea, or like oolong either. It has its own profile, with more black tea in the aroma and more green in the finish. I don’t know whether to puzzle or marvel over this. ;-)
Who would think a mixture like this could taste so good? Two black teas, two green teas, and blackcurrant extract. 5 min steep gave a lovely cup!
Heaping tsp tea, 10 oz water at 190F, 4 min yielded an enjoyably brisk, clear amber liquor. I don’t really notice the blackcurrant flavor, which is disappointing, and with milk and sugar, the green tea notes are lost. This calls for trying a whole cup without milk.
Resteep, 5 min. Turned out okay. The new thing in this cup is raw agave nectar, which is lower on the glycemic index than most sweeteners. It’s almost as sweet as honey, drop for drop, but it doesn’t alter the flavor of the tea, except to sweeten it. The amber and dark versions of agave nectar may have more of their own flavor, I suppose.