David Tenieshvili has applied tea oxidation techniques to wild blueberry leaves, with an incredible result. In appearance, the rolled and twisted leaves could easily pass for a crimson tea (AKA black tea) but the flavour is smooth with a gentle, fruity acidity. The enzymatic development has brought out something unexpected for us from blueberry leaves: flavour structure and complexity. A fascinating herbal tea that is absolutely perfect for the evening.