Review: JING Tea Blackcurrant and Hibiscus

Black Currant Tea, Herbal Tea, Hibiscus Tea, JING Tea Add comments
Raven’s Teaview Snapshot
Thumbs up!"Juicy, tangy and fresh, the aroma of the leaves is divine while the jewelled brew is lively with hibiscus zip and cooked berry fullness, seeming a bit more like a cranberry hibiscus"
Raven’s Teaview: 8/10
Other Teaviews: Jamie gave it 10/10, Katie gave it 8/10, Laura gave it 7/10, Brad gave it 7/10, Geoff gave it 8/10, Dan gave it 7.0/10, Shaiha gave it 8.3/10
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jingblackcurrant.jpgUnlike my nose or a fight , blackcurrants and hibiscus are two things I often think of picking, one spied peeking from a leaf like a Buried treasure to pop in one’s mouth while the other always parading in its glory in the open, a beauty to capture, that I can never help tucking behind my ear.
Apart from both being a pleasant surprise to burst onto the scenery, they do seem to come together in their delicacies. The veiny petals of hibiscus have a fragile beauty while the thin skins of blackcurrants seem just as dainty like orbs of juicy delight. Unlike these similarities, in the tea scene blackcurrants and hibiscus seem as diametrically opposed as their climatic origins. Blackcurrants in teas tend to catch my eye as much as seeing them in nature since they aren’t an everyday find whereas hibiscus is just the opposite as a ubiquitous ingredient in fruit flavoured teas and tisanes. Yet while I’ve had hibiscus in tea numerous times, it’s most often paired with rosehips so I’ve never been quite sure what the hibiscus part of the taste really was. Thus, JING’s Blackcurrant and Hibiscus tea grabbed my attention because it seemed a cleverly simple delicious pairing.
The tea comes individually packaged with the brewing instructions on the package which makes things delightfully easy and ready for on the go cups. Yet the tea is also in a sachet, encased in a translucent mesh so all of the ingredients are still easily seen. Within the sachet it is all deep burgundy luxury with plump ruby hibiscus and whole dried black currants and elderberries lightened by a few small celadon bramble leaf pieces and the yellowish cream edge of the rosehip hulls. Yet the beauty of the ingredients rises to almost giddiness as soon as one opens the package for the fresh burst of the tea is tantalizing. Juicy, tangy and fresh, the aroma is full, fragrant and everything I’d want in a fruit tea so it quickly has one brewing. While the kettle seemed to take forever to boil, it at least gives one time to linger in the vibrancy of the bouquet as one’s excitement builds. After three minutes bathing in boiling water while JING suggest three to five minutes of steeping, the transparent water magnificently transforms into a wonderfully rich burgundy. Apart from the enticing hue, the scent doesn’t have the same verve as the leaves but the brew is still quite aromatic. The aroma is very red, with stronger elements of hibiscus, not in a floral way but a marvelously jammy one amidst a cooked berry fragrance. A dash of pepperiness, like chilis to the cooked red berry notes could be taken as blackcurrant although it doesn’t completely come to mind. Aside from the fruitiness, it’s not a very sweet scent seeming a bit more like a cranberry hibiscus.
After the zesty beginnings, the first sip has just as much splash with the first twist of hibiscus sour. With continued sipping, the tang adds some engaging liveliness to the mouthfeel of the tea while it also seemed to rev up the tastebuds again when I waited a bit between drinking. In that regard, the most prominent flavour is the hibiscus, with a red tasting character likely accentuated by the rosehips in the blend. From behind or underneath the tang, there is some cooked berriness that also seems a bit more like cranberry or red currants than the muskier flavours of black currant or blackberry but it may be just harder to distinguish since the tea is more tart than sweet. Yet the tea is full flavoured despite the light body which is common with tisanes. The tea finishes quickly leaving a medium aftertaste that almost seems slightly alcoholic on one’s breath from the build up of tartness.
After the fetching colour of the first cup, I couldn’t help but try for a second. Steeping the sachet a second time surprisingly still has some show with a more rosied brown burgundy colour. There isn’t much scent left while the cup is also a great deal milder. However, as the the acidity fades, the second cup seems to bring up the blackcurrant a bit more which seems most present after sequential sips as the tea's flavour builds on one's palate. Yet the hibiscus still charges the cup with the light tang and in the light aftertaste which has a bit of a drying effect as one proceeds through the brew.
While the ingredients are assuredly divine and unequivocally fresh, I am not sure this is a tea that I’d enjoy alone when craving a blackcurrant tea since the hibiscus seems to overshadow its presence some. But I think the tea could be an amazing source for culinary inspiration and could make a peppy iced tea with a none too shy spoon of sugar since its flavour is vivid enough to withstand chilling while its exuberance also seems more suited to day time enjoyment rather than a caffeine free option to slip into before bed. Regardless, the amazing perfume and opulence of JING Tea's Blackcurrant and Hibiscus make for a fresh, lively pick me up that is worth picking.

— To purchase JING Tea Blackcurrant and Hibiscus, or for more specific information on ingredients or the story behind this particular tea, click here to go directly to the manufacturer's web site.

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One Response to “Review: JING Tea Blackcurrant and Hibiscus”

  1. Melanie Bayoud Says:

    I also made ice cubes out of this tea and then made a jug of iced tea …I loved the colour of the ice cubes..they were little jewels bobbing around in the iced tea. Extremely refreshing and pretty.

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