Thursday, April 22, 2010

Black Currant Tea

By Kaitlin Koppenal

When the flowers are in full bloom and fruit is at its ripest, why not indulge yourself with a nice cup of black currant tea! This tea is delicious either hot or cold.

The Taste: a combination of Orange Pekoe black tea with flavors of a fruity black currant bush. The natural sweetness of the currants imparts a mild fruity taste to the brew.

Health Properties: This tea is packed with two minerals- iron and potassium. This tea is especially great for women, who tend to lack in their daily consumption of iron.

Color of the Tea: Black currant tea is dark purple in color.

Caffeinated or Decaffeinated: This tea comes in caffeinated and decaffeinated. English Tea Store’s bags are naturally caffeine free, while the loose black currant tea is caffeinated.

I love the fresh, fruity teas that are not over sweetened. This is one of my favorites to drink with a nice English scone, bought or homemade. For those who would rather buy a mix for the scones, I absolutely love Sticky Fingers Scone Mix. Everything that I have bought from this company is so delicious and this mix is fantastic! Below I have a great recipe for an English Tea Scone for those who prefer to make their own. This recipes includes currants or raisins with is a great compliment to the black currant tea.

English Tea Scones:


  • 2-1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup butter or margarine, cut into pieces
  • 3/4 cup whipping cream
  • 2 beaten eggs
  • 1/2 cup dried currants or snipped raisins
  • Milk
  • Sugar

  1. In a medium mixing bowl stir together flour, 2 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut in butter or margarine until mixture resembles coarse crumbs. Make a well in center of dry mixture. Add whipping cream, eggs, and currants or raisins all at once. Using a fork, stir just until moistened.
  2. Turn dough out onto a lightly floured surface. Quickly knead dough by folding and pressing dough gently for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch square. Cut dough into 16 squares.
  3. Place scones 1 inch apart on an ungreased baking sheet. Brush scones with milk and sprinkle with sugar. Bake in a 400 degree F. oven for 12 to 14 minutes or until golden. Remove scones from baking sheet and serve warm. Makes 16.
  4. Make-Ahead Tip: Cool and place scones in freezer container or bag. Freeze up to 1 month. Reheat foil-wrapped scones in a 300 degree F. oven for 20 to 25 minutes for frozen scones or until thawed and heated.