Black Forest gateau lends this blend its name. Sencha green tea and yerba mate are dressed with coconut, rose petals, and floral blossoms, built to evoke the cake's flavour, with a spicy edge running underneath the sweetness. Putting the two teas together in one cup pairs two quite different tea traditions rather than following either one alone.
Sencha carries deep roots in Japanese tea tradition, while yerba mate comes out of South America's own tea culture. The two are blended by hand, with the floral blossoms folded in during production to hold onto aroma and flavour once the tea is dry and packed.
On the tongue the Sencha brings grassy, vegetal notes, and the mate lends an earthy undertone underneath. Coconut reads more nutty than sweet, rose petals sit on top as a light floral lift, and a faint honeyed sweetness runs through the cup alongside a trace of spice carried over from the gateau reference. It finishes smooth and mellow, with that whisper of sweetness lasting through the last sip, more soothing than sharp.
Caffeine sits around 20 to 30 milligrams per serving, a moderate dose next to a full-strength black tea, enough for a gentle lift without the jitters. Green tea has long been valued for its antioxidants, for the calming effect of its L-theanine alongside that caffeine, and, together with mate, for a mild lift to metabolism, which is part of why the cup reads as relaxing rather than wired.
Brew it with water around 75 to 80°C, one teaspoon of leaves per cup, and let it steep for two to three minutes before straining. Serve it right away, while the aroma is still at its most delicate. Tea & Coffee suggests a spoonful of honey to bring out the coconut and floral notes, paired with light pastries or fruit. Store the leaves in an airtight container, away from light and moisture, to hold onto their aroma and flavour.
