“Moving from one blueberry tea to the next. As much as I love black teas, I think I might actually prefer this blueberry honeybush to the blueberry black I had earlier. I love the nuttiness from...” Read full tasting note
“Today was a day full of caffeine, courtesy of Kashmiri Chai. I wanted more tea and unfortunately, all the ones I wanted to drink were caffeinated. Sad moment in tea world. Since I was already...” Read full tasting note
“This has cooled quite a bit and yet the blueberry flavor is still shining. The base is mellow leaving room for the blueberry to shine. Plus, it is sweeter than the fruit itself. It reminds me of...” Read full tasting note
“Sample from VariaTEA i sometimes have challenges with honeybush and i’m happy to say here that in this brew i had no issues, instead this was a great blueberry tea (though im’ not sure on the...” Read full tasting note
Tea of the Week for October 17, 2016!
I hadn’t originally planned on creating this Blueberry Muffin Honeybush for this week – but that’s not because my original idea needed to be rethought. It’s because I didn’t have all the supplies that I needed for my previous idea – so I had to come up with something based on what I had available. One quick look at the stock I had on hand brought to life the idea of a Blueberry Muffin Honeybush blend.
I started with organic honeybush from South Africa and added a bounty of freeze-dried blueberries and some calendula petals for a little color. I added some all-natural, organic essence to create a blueberry muffin flavor.
Imagine a blueberry muffin – one that’s packed full of big, juicy blueberries and topped with a sweet, nutty streusel topping with some butter melting into the muffin. Mmm! That’s what I’m tasting as I sip on this cup – LOTS of blueberry flavor right up front with mid-tones that feature a freshly baked muffin, melting butter and strong notes of pecan.
organic ingredients: honeybush, freeze-dried blueberries, calendula petals and natural flavors.
Shake pouch to redistribute ingredients. Use 1 tsp to 12 oz. hot water (195°F). Steep 6-10 minutes. Allow tea to cool 10 minutes for best flavor.
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