Black Currant Leaves Tea

Black Currant Leaves Tea is a single ingredient herbal infusion made from the dried leaves of the black currant plant.

Also known by its botanical name, Ribes nigrum, black currant leaf creates a light and herbaceous cup with mild earthy character and subtle fruit notes.

Black currant leaves have a long history of use in European herbal infusions. Both the leaves and berries of the plant have been prepared in traditional food and beverage recipes.

The leaf infusion is milder and more herbaceous than a drink made from black currant berries, offering a distinctive botanical character rather than an intensely fruity taste.

Aroma: Fresh, leafy, and gently herbaceous.

Taste: Mildly earthy with subtle fruit and grassy notes.

Body: Light to medium body with a smooth texture.

Finish: Clean, mild, and gently refreshing.

Flavour impression: Leafy, mild, earthy, and subtly fruity.

This pure leaf infusion is naturally caffeine free.

Since it contains no traditional tea leaves from the Camellia sinensis plant, it may be enjoyed in the morning, afternoon, or evening.

Use 1 to 2 level teaspoons of dried black currant leaves per 250 mL cup.

Heat fresh water to approximately 95°C, or 203°F. Pour the heated water over the leaves and steep for 7 to 10 minutes.

Strain the leaves completely before serving. Begin with 1 teaspoon for a lighter cup or use 2 teaspoons for a fuller herbal flavour.

Brewing tip: Cover the cup or teapot while steeping to retain the delicate leafy aroma.

Enjoy Black Currant Leaves Tea as a mild afternoon infusion, a light evening beverage, or a naturally caffeine free alternative to traditional tea.

It may be served plain, lightly sweetened, or allowed to cool before serving over ice.

Form: Loose dried herbal leaves.

Ingredients: Black currant leaves.

Black Currant Leaves Tea offers a mild and distinctive herbal infusion with fresh leafy character, gentle earthiness, subtle fruit notes, and a clean finish.