$12.50
Kentucky Bourbon – Bold, Smoky, and Smooth
With hints of malt, soft barrel smoke, caramel, roasted apple, and vanilla, this rich black tea blend echoes the warm nuance of a good bourbon—without the booze. Cozy and comforting, it’s great hot or iced.
Highlights:
Blended with black tea, Keemun Concerto tea, rose hips, cocoa nibs, Lapsang Souchong tea, whiskey flavor, blue cornflowers, natural candy apple flavor & natural vanilla flavor
High caffeine level
Every ounce makes roughly 10 8oz cups of tea
Steep at 212°F for 3 minutes
Sip slow and savor the spirit of Kentucky—no glass required.
Size
TasteMatch starting point
Fruit & hibiscus
This is an herbal infusion, so start with the fruit & hibiscus recipe: freshly boiled water and a full steep. Follow the producer’s directions where they differ.
Tart, bright blends. Boiling water and a full steep; great iced.
Baseline: 2.5–3 g loose leaf per 200 mL water.
Recipe references: UK Food Standards Agency, UK Tea & Infusions Association
From the recipe book · 115 ideas
Reserve Selects Tea Recipe Book
ICED · MAKES 1 · ABOUT 10 MINUTES
Sparkling Hibiscus Pomegranate: a herbal, sparkling tea recipe.
Herbal blends (tisanes) contain no Camellia sinensis, so most are caffeine-free. Always use freshly boiled water for herbal and fruit infusions — the UK Food Standards Agency advises it for food safety. Follow the producer's directions where they differ, and check with a doctor about herbs during pregnancy or with medications.
ISO 3103 is a standardized tasting method used for sensory evaluation and quality control. It's how professionals compare teas fairly, not necessarily the best-tasting cup.
Core recipes, tea classification and general brewing
Japanese specialty tea preparation
Herbal and fruit infusion preparation
Boiling-water guidance for herbal and fruit infusions
Rooibos preparation
Standardized sensory evaluation and quality control
