Decaf Black Currant

Black Currant is also known as Cassis. It is both a propagated and wild grown berry which some claim originated in France. Cassis is a very popular beverage throughout Europe, known for being aromatic in smell and in taste. This particular aspect of Black Currant is very evident on this tea. Black Currant gained notoriety in 1712 for its beneficial properties, which were published by the Abbot Bailly inferring that Black Currant was indeed an aphrodisiac and should be consumed with great care. On a hot summer day Black Currant quenches one’s thirst very well.

We thoroughly scrutinize our decaffeinated teas to ensure that they stand up to our high specifications. Our decafs are processed using the C02 Process. The advantage of this decaffeination process is that no chemical solvents are used to remove the caffeine. Using the naturally occurring C02 in a circulation process, which carefully uses high pressure and temperature to extract the caffeine, the origin distinct character of the tea is retained in the cup. There is a slight change in the character of the tea due to the process, but the end result is an uncompromising cup of tea with no chemical overtones.

We use high grown Ceylon tea as the base for decaf tea for several reasons: High grown Ceylon gives us the character we are looking for – a flavory and satisfying tea. The high grown estates are visited by our master tea blenders on a yearly basis to confirm that they undertake proper manufacturing techniques, keep plucking standards high, and reinvest in the estate and its personnel. Most importantly, high grown Ceylons retain their character under C02 decaffeination processes much better than other teas we have tested. Following this we only use natural flavors to give the tea a satisfying and true taste – something you deserve!