The dry leaf smells like mulled wine, with fragrant elderberry, cinnamon, and cloves. Pour a bit of water on these leaves and they brew up fast! Wow, what a dark red berry brew after only a few seconds!
Brewed, this tea gets much more tart, thanks to the powerhouse of hibiscus flowers. The ingredients list also include purple corn. I’m not sure how it adds to the flavor, but the brewed tea is a vibrant purple-pink color.
This tea is best served warm, though the fruitiness might be suited for an iced tea, I’m not sure all the spice is appropriate in a cold beverage. I’m of the opinion that cinnamon and cloves are best suited for a drink from a hot mug.
The cloves and hibiscus dominate this tea, which were a perfect combination for a cold, grey, rainy day when I brewed this cup. Drinking Peruvian Spice Berry made me feel like I was tucked in on a cozy autumn day, warming up with peppery cloves and dark currant flavors.
This is definitely a tea for fans of mulled wine and hot toddies. Or, if you just want to be able to say that you tried a tea made from purple corn!
Here’s the scoop!
Leaf Type: Herbal
Where to Buy: Inca Tea
An enlivening herbal, fruit tea blend of purple corn, berries and spices. Caffeine free. This is our Original blend to characterize the true ancient Incan recipe.
Learn even more about this tea and tea company here!
Leaf Type: Fruit/Herbal Tea
Where to Buy: Inca Tea
This is our Original blend to characterize the true ancient Incan recipe.
INGREDIENTS: Hibiscus Petals, Elderberries, Currants, Purple Corn, Apple Pieces, Pineapple Pieces, Cinnamon, Cloves and Natural Flavors. This is the tea that the founder Ryan came across during his hike. Its is an enlivening herbal, fruit tea blend of purple corn, berries and spices.
Learn more about this tisane here.
I wasn’t sure exactly what to think about this new tea made with purple corn! Weird, right? But, I decided that I had to give it a try. It was just weird enough. Not so weird that I’m put off by the thought of it, but weird enough that I’m really intrigued!
The aroma of the dry leaf is spicy and sweet. I can smell the cinnamon and cloves, and the sweet notes of pineapple and berries. I steeped the pyramid sachet for 6 minutes (I don’t usually go over 6 minutes with hibiscus blends because I don’t want the tisane to become too syrupy) in 195°F water.
The brewed liquid is a dark plum color (hibiscus!) and smells of spiced fruit. The cinnamon and cloves are still a dominant scent to this, but I like that it’s not overwhelmingly spicy. The fruit notes come through nicely, smelling a bit like a spiced berry compote.
Tasty! Really tasty!
This Peruvian Spiced Berry is the first of the teas created by Inca Tea. It’s their “original.” And it certainly is original, because as I said, I can’t recall ever encountering a tea that is made with purple corn. And Inca Tea’s original is a tasty offering! I am really enjoying the combination of berry flavors and spice.
I taste a bit of corn in this too! The corn adds more of a nutty, grainy sort of background note than a strong, obvious “corn” flavor. This ends up tasting a bit like a liquefied spiced berry cobbler – YUM!
Yes, there’s hibiscus and rosehips in this, and this would ordinarily make for a tart cup, but the warmth of the spices and the sweetness from the apple and pineapple soften those tart notes so that the tartness of these herbs does more to accentuate the berry flavors rather than stand out on their own. There’s still some tartness, but it’s a berry tart rather than a hibiscus tart that I’m tasting.
There is some texture to the cup too, but it’s not coming off as syrupy. It’s pleasantly thick without feeling as though my tongue is coated with hibiscus syrup.
I really enjoyed this – my first experience with Inca Tea! I will be trying more from them – and I’m looking forward to it!