Our entire tea collection is now available online!

Wild Blackberry

Black Tea

Country of Origin: Sri Lanka
Region: Nuwara Eliya, Dimbula or Uva districts
Shipping Port: Colombo
Grade: OP (Orange Pekoe)
Altitude: 4800 - 7600 feet above sea level
Manufacturer Type: Orthodox
Cup Characteristics: Piquant, sweet and berry best describes this tea. Try it with a touch of honey for a special treat.
Infusions: Bright and Coppery
Ingredients: Luxury black tea, Blackberry leaves, Cornflower petals, Mallow blossoms, Natural flavors.

Blackberry is a member of the Rosaceae family. It is something of a classic fruit whose aroma and fragrance is captured in this delightful tea. The most common as well as being the most vigorous growing, is the Himalayan Blackberry.

Were you also aware that most species of wild blackberry provide a natural source of cover and food for birds as well as some mammals? Not only this, but the Himalayan Blackberry is considered a weed! Not all blackberry leaves are deciduous, many remain evergreen and the vines have a tendency to smoother other plant growth. A Himalayan blackberry can be distinguished from other varieties by its five distinctive leaflets. The California blackberry on the other hand has only three leaflets. The wild blackberry plant can live up to 25 years or more. On the West Coast, blackberries are also known as 'trailing berries' or 'dew berries. Enjoy the delicious character of blackberries in this exemplary tea.
What type of tea do we use, how do we flavor the tea and why do we use natural flavors?

Firstly... we only use high grown teas from the top 3 tea growing regions of Sri Lanka - Nuwara Eliya, Dimbula and Uva. These three high-grown districts produce flavorful teas that have classic ëCeyloní tea character which is noted by floral bouquet and flavor notes, touches of mild astringency, bright coppery color and, most importantly - perfect for use as the base tea of our flavored teas. (We have tested teas from various other origins around the world as base stock for our flavored teas, but none of these teas made the grade.) Dimbula and the western estates of Nuwara Eliya have a major quality peak during Jan/Feb, whereas Uva and the eastern estates of Nuwara Eliya have their peak in July/Aug. This ëdual peak periodí allow us to buy the best for our flavored tea blends several times during the year, ensuring top quality and freshness.

Secondly... we use flavoring oils not crystals to give the tea drinker an olfactory holiday before indulging in a liquid tea treat.

Thirdly, we specify natural flavors. High quality tea tastes good and natural flavors do not mask the natural taste of the high grown Ceylon tea. (The norm for many making flavored tea is to use overpowering artificial flavors, which can be used to hide lower quality tea). Natural flavors do not leave an aftertaste giving the tea a clean and true character. It should be noted that natural flavors tend to be somewhat ësoft ë and the flavors slightly muted, but for many this is a refreshing change and one of the desired attributes of our naturally flavored teas.

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