If you’re a regular Tea For Tuesday reader, you may remember my last foray into the world of Inca Tea. It was a bit of a mixed bag, but I was definitely intrigued and wanted to give the rest of their line up a try so I could really see the whole picture. Oh my…am I ever glad I did.
Inca Tea, a company founded by Ryan Florio of Parma, OH, is powered by the beauty and nutritional value of purple corn. While hiking the Andes, Florio was exposed by his guide to an invigorating and curative brew made from purple corn and apples. He was so transported by the way this beverage aided him on his journey, that he made capturing it and introducing it to the public-at-large his life’s work.
You can read more about Inca Tea’s accolades and business growth on the Inca Tea site.
Flavor: Tawantin Black Tea
Blended with: finest black tea leaves, purple corn
Steep: at 200° for 3-4 minutes
Caffeine level: low
I love a good classic black tea. It’s the type of tea to warm up with on a cold bleak morning, with just enough caffeine to give you a much needed kick, and a flavor that is bold without being too complex.
Inca Tea really delivers on all counts here, managing to fill their Tawantin Black Tea with all of the classic elements. I can see this becoming a staple in my cupboard. While the traditional and just slightly bitter punch is there at the beginning of each sip, this black tea has a smooth and slightly nutty finish which is overwhelmingly pleasant.
I tried this both sweetened and unsweetened and I am happy to report it is just as fantastic either way.
Flavor: Pick Me Up Peach
Blended with: white tea, peach, purple corn, apple, orange, natural flavors, rose hip peel, hibiscus petals
Steep: at 180° for 3-4 minutes
Caffeine level: low
Can we just all take a moment to appreciate how gorgeous this bag of tea is? Look at the brilliant colors and variety of ingredients. Heart-eyed emojis alllllll up in here.
When brewed, Pick Me Up Peach takes on a lovely rose color. I was over the moon just smelling this tea. Even prior to brewing, it filled up the general area with this lovely peach scent and I could not help salivating a wee bit.
Do yourself a favor and give this a try without any honey or sugar. It truly does stand on its own merits in terms of flavor and has a natural sweetness I would attribute to the purple corn. During the summer months I brew iced tea at home like it’s my job, and this sweet baby will find its way into my iced tea pitcher next time I brew.
In my last review, I neglected to talk about Inca Tea’s unique and efficient packaging. I love the bold print and their ingenious box design which allows for quick and easy single serve.
Flavor: Mountain Of Mango
Blended with: mango, purple corn, hibiscus petals, natural flavors, rose hip peel, apple
Steep: at 200° for 4-6 minutes
Caffeine level: herbal
While all three of these teas provided wonderful drinking experiences, Mountain Of Mango was the standout favorite. It reminded me of mango salsa–sweet but with a bright kick of citrus behind it. The rose hip peel and hibiscus petals actually come through a bit more as this tea cools off, which leads me to believe one would have an entirely different cup of tea if served iced.
I chose not to try this one sweetened, as I felt the blend of flavors might have been drowned by adding anything additional. The purple corn showed itself in the color of the tea, but not at all in the flavor. Mango and citrus are definitely the stars here, with apple flavor building up on the palate as I continued drinking. If you’re uncertain about which Inca Tea to try first, I very strongly recommend you scale the Mountain Of Mango.
I am so very thrilled I chose not to write off Inca Tea after my first experience. Now I’ve got some brilliant blends in my collection that I am proud to encourage others to try.
Next week we’ll be taking a look at a gift set of Scottish tea blends, but, as always, please feel free to leave me a comment if you have a recommendation!