Razzmatazz - Raspberry Burnt Sugar Black Tea

Raspberry is my favorite fruit since I was a child. There's nothing quite like the sensation of eating a fuzzy magenta raspberry. Razzmatazz is a mild black tea, similar to the black tea base of Passage. I choose a mild malty tea for this base to allow the softer slightly floral sweet-tart character of raspberry come through. It's a silky elegant tea that I feel is perfect for afternoon or after dinner tea, if you do caffeine after dark. 

The uncommon twist in Razzmatazz is the contrast of deep burnt sugar and bright raspberry. Imagine the delectable taste of raspberry jam cooking or raspberry pie when the fruit and sugar brown and burn a bit on the edge of the baking dish. The result is a super aromatic, naturally sweet tea that is at once rich and mild. It has a bit of brownie edge flavor in the finish although there are no chocolate or cacao ingredients whatsoever. It's phenomenal with a splash of your favorite milk. I don't think it needs sugar, but add some if you want to experiment. It makes a phenomenal iced tea. So much so that I can hardly wait for summer to enjoy it on ice.

Hot Brewing 10 oz

Heat 212°f/100°c water
Add 3.5g tea, about 2 teaspoons
Pour 10oz/300ml hot water
Infuse 4-5 mins. Longer is stronger.
Repeat Reinfuse 1-2 times

Iced Brewing 10 oz

Heat 212°f/100°c water
Add 3.5g tea, about 2 teaspoons
Pour ~3oz hot water to barely cover tea leaves
Infuse 4-5 mins. Longer is stronger.
Dilute with 7oz cold water
Serve Over ice

Pro tip: If you want more concentrated flavor, try doubling the tea leaves in this recipe.

Want to learn everything about brewing tea?
Check out our in-depth guide here.

4 cup deluxe sample: 14g / .5oz
15 cup bag: 50g / 1.8oz
70 cup bag: 250g / 8.8oz