This is easily one of the best fruit infusions I have ever had, and not just because it’s incredibly expensive, rare, and virtually non-existent in my country (the US). Unfortunately, the quantity you are served at Blue Bottle Coffee siphon bar in Chelsea/Meatpacking District of NYC is far too little: I would say about 3 to 4 ounces alongside a bourbon-infused marshmallow (which is also fantastic).

The first thing you notice is the aroma is intoxicating: like cherry raisins and papaya and tobacco husks. Then the taste, bitter and sweet at the same time, but also fruity and playful. Some say apple chips, others say licorice, but I stick with dried fruits like cherries and cranberries.

Served unsweetened, it is perfect as is and it should be steeped for a minimum of 6 minutes, though 8-10 is preferred. WHile it does not serve the same caffeinating quality of coffee, it certainly packs a robust fruit flavor with earth undertones and even some orange rootiness the longer it steeps. The color is gorgeous and is not to be denied.

Good luck finding it though as there are only three companies on record who even sell it and I’ve only found one coffee bar in the NY metro area that serves in miniature glasses.

190 °F / 87 °C 8 min or more

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Travelling the world, one sip at a time.

A guide to my brewing:
At home and on the go, I typically infuse in a DavidsTea Travel Mug (16 oz) or use DavidsTea drawstring filters. I’m hoping to use home infusers and proper teapots soon (especially since I got a new kettle).

A guide to my ratings:
0-19 – Didn’t like the tea/would tell others to avoid.
20-40 – Didn’t like the tea, but would not avoid it.
41-60 – On the fence about the tea. Might try again.
61-70 – Would drink again, but wouldn’t stock it.
71-80 – Will try again and might recommend.
81-90 – A good tea. Would recommend and stock.
91-100 – A favorite/perfect tea. Highly recommend..
What I’m looking for: advice on infusers, teapots, and recommendations on teas I’ve never tried. Hoping to study new teas to me: whites, floral & food infusions, flowering, cake pu’erh, guayusa, honeybush, yerba maté. Basically not your basic black (my comfort zone).
About my Cupboard:
I’m using the cupboard to keep note of my current tea stock and add to it accordingly when shopping or tasting. If I added every tea I’ve ever had to my cupboard it wouldn’t be an honest representation of me as a tea drinker.


New York, NY



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