Strawberry Tea starts from high-grade Ceylon leaf, oxidised fully in the black tea style, then scented with berry flavouring and dried flower petals. That base alone tends toward malty, earthy, sometimes spicy or chocolatey notes, but here the fruit takes over: expect sweet, delicate strawberry laid over hints of lemon, orange and bergamot, with a soft backing of other berries, date and honey. The result leans brighter and more citrus-edged than a typical flavoured black, and the cup pours a coppery-orange, light in tone rather than heavy or dark.
It is packed fresh to order at Tea & Coffee's factory in Kent, which the company points to as a mark of consistency rather than a mass-produced blend sitting in a warehouse. Though it suits summer particularly well, there is nothing about the blend that limits it to warm-weather drinking.
To brew it, use freshly boiled water and steep for three to five minutes, tasting along the way to find where the fruit and the malt balance out for your palate. Most people drink it black, letting the berry and citrus notes carry the cup, though a splash of lemon or a spoon of honey works if you want to push the sweetness further. Like other flavoured teas, it also holds up well served over ice, making it a reasonable base for a cold brew or iced tea in the warmer months. As with black tea generally, it has long been drunk as a mildly stimulating, everyday cup rather than for any specific health effect.
