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“As I mentioned yesterday, we actually visited a couple different Murchie’s locations. I drank this tea, as a little mini pot of tea, at the Victoria flagship location – it was the last one we’d...” Read full tasting note
Murchie’s Black Currant Decaf Tea is the decaffeinated version of one of our most popular flavoured black teas! A clear, smooth black tea base, decaffeinated using CO2 decaffeination, that enhances the full fruit flavour of succulent black currants.
Comforting in winter and delicious as an iced tea in summer.
The caffeinated version of this tea has been a classic for over forty years, Murchie’s has combined the deep fruity tones of succulent black currants with a smooth and subtle black tea finish to create a mouth watering, refreshing cup of tea, now available in decaf!
Ingredients: Decaffeinated black tea, natural and artificial flavouring
Since 1894, Murchie’s has been importing and blending the finest quality teas from select gardens around the world. As the decades have passed, the art of tea blending and tradition of excellence are handed down along with the old recipes. Today, Murchie’s offers traditional products and classic blends while also developing new combinations for a new generation of tea drinkers. We are proud to provide blends for events and occasions, from local landmarks to national observations and royal milestones.
As I mentioned yesterday, we actually visited a couple different Murchie’s locations. I drank this tea, as a little mini pot of tea, at the Victoria flagship location – it was the last one we’d visited and at that point I’d purchased the blends I was most interested in, but I still wanted to experience the store so we got a drink for their parlor room before window shopping.
I am not normally a fan of decaf teas, black ones in particular. They kind of just taste flat and sad – like a tea that’s had not just the caffeine but also the life sucked out of it. However, I was curious about the black currant flavouring that Murchie’s uses and I thought what I assumed would be the more neutral/light tasting black tea base – as opposed to their caffeinated version – might actually better showcase the flavouring itself.
I actually enjoyed this a great deal. Thought a thinner body, the black currant was almost thick and jammy enough tasting to compensate. Really rich, and in your face without dipping too much into that more medicinal side of currant. Still a tinge of the good type of medicinal taste though. Not sure if that makes sense to anyone but me, but I do mean it as a compliment. I really find it a shame that black currant is, generally, so unpopular in North America when those deep, rich purple berry notes are spectacularly stand out. There’s actually a super interesting historical reason behind why it was a flavour so slow to be commercially adopted, if anyone cares to look it up. Basically restrictions on growing currants in the US for a very long time is the TLDR. So North America just wasn’t exposed to the taste for a long time.
The UK got it right when they created drinks like Ribena, IMO. This tea reminds me of Ribena, and it was just a nice time.
