A violet's petals don't carry caffeine on their own, but here they're paired with black tea leaves, which is where this cup gets its lift. The base is brisk and malty, almost coffee-like in its depth, and the floral note sits on top rather than fighting it — sweet, a little perfumed, closer to what you'd smell walking past a bed of Viola odorata than to a synthetic flavouring.
Viola odorata itself is native to Europe and Asia and has since spread to North America; its deep-purple, heart-shaped petals are what get folded into this blend. Violets have a long track record of catching people's attention this way, cropping up in ancient Greek and Roman writing and later becoming one of Napoleon's favourite flowers. People have also, over the centuries, associated violets with calming anger and with supporting sleep and heart health — traditional associations rather than anything proven, but part of why the flower has stuck around in folk use for so long.
The Kent and Sussex Tea and Coffee Company packs this one fresh to order as a loose-leaf blend. To brew it, use about five grams in a filter or infuser, pour over freshly boiled water, and steep for three to five minutes — four is a solid middle ground. It doesn't need milk or sugar; the malt and violet carry it on their own. Caffeine-wise, expect a moderate lift, roughly 45mg per serving, coming entirely from the black tea leaves rather than the flowers.
