I am always initially skeptical when it comes to cranberry tea. I don’t know what it is, exactly. I mean, I LOVE cranberries. I keep Craisins on hand at all times so that I can add a handful to my oatmeal or other hot cereal, and sometimes, I’ll rewarm left over rice in a little milk and throw in a bunch of cranberries. It’s one of my favorite treats!
But I do think there is some residual fear of the cranberry from my childhood and the dreaded canned cranberry gel stuff that my stepmom would slice up. That stuff is just nasty. (My apologies to anyone that might offend. Not my intention to offend, just to offer my opinion!)
Anyway… I guess those memories have carried over, so whenever I encounter a cranberry tea, there is some fear. Quite frankly, I worry that it’s going to be horrid. Fortunately, this is NOT! And, to be honest, I don’t think I’ve encountered a bad tasting cranberry tea … so I really need to reprogram myself to not fear the cranberry!
This is really tasty. The green tea is light bodied, and it tastes fresh and lively. It has a somewhat vegetal taste to it, but I wouldn’t describe it as “steamed vegetable” tasting or even “grassy” exactly. Just a hint of vegetation in the taste. There is very little astringency to the cup, and when brewed properly, it isn’t bitter.
The cranberry has a light taste to it to stay in harmony with the lightness of the green tea. It is sweet yet tart, but not sour. The cup isn’t extraordinarily fruity, just a hint of delicious cranberry taste to a pleasing green tea.
The Tea Nation describes this blend as
Green tea originates from China and has become associated with many cultures from Japan to the Middle East. Recently, it has become more widespread in the West. . Green tea is made with the leaves of Camellia Sinensis and undergoes the minimal oxidation during processing. Green tea leaves are very delicate and easily burned. So brew your cup of green tea using water just below boiling point to enjoy its full range of tones.
Cranberries are a group of evergreen dwarf shrubs that are grown commercially in certain US states and Canadian provinces. These cranberries are usually sweetened and dried or processed into products such as juice and sauce. The remainder is sold fresh to consumers. Cranberry sauce is regarded an indispensable part of traditional American and Canadian Thanksgiving menus and European winter festivals. We have mixed this traditional North American flavor with a light liquoring, Pure Ceylon tea, to bring you this exotic flavor.
This is a really charming cup of green tea that I’m enjoying quite a lot. If my stepmom had served this with the turkey, I probably would not fear the cranberry now!