Sweet Apple & Lemon – Black Tea, 10 bags

Sweet Apple & Lemon from A.C. Perch's Thehandel, fruity and bright

Sweet Apple & Lemon by Perch's Thehandel is a black tea from China with apple pieces and hibiscus, rounded off with bergamot and quince aroma. The hibiscus gives the infusion a reddish hue and provides the acidity that gives the tea its bright, citrusy direction.

Sweet Apple & Lemon is the fruity black tea from the Copenhagen tea house Perch's Thehandel, presented here in a box of ten pyramid bags. The citrus note in the name comes from the bergamot aroma, the sweetness from the apple pieces, and the quince adds a ripe, autumnal tone.

Apple, hibiscus, and a reddish cup

When steeping, it smells first of baked apple—warm and round—followed by the acidity of the red blossom. The cup displays a reddish hue that is more reminiscent of an herbal infusion than the typical brown of tea.

On the palate, the apple leads with a mild sweetness, the hibiscus provides a contrasting acidity, and the bergamot aroma pulls everything in a citrusy direction. The quince comes through at the end, bringing that ripe, slightly floury tone known from cooked quince.

The Chinese black tea remains a calm foundation, preventing the profile from tilting into something resembling lemonade. If you remove the bag early, you get a bright, lively infusion; two minutes more add depth and a richer color.

Flavored black teas rely on the leaf and fruit in the same bag being able to handle the same steeping time. It works here because the dried pieces release their sweetness slowly, while the blossom works immediately and the leaf builds its body steadily in between.

Hot in the afternoon, over ice in summer

One-hundred-degree water and a five-minute steeping time are sufficient; remove the bag afterward to keep the acidity clean. Half a spoonful of honey enhances the sweetness, while milk, on the other hand, never suits this tea because it does not pair well with this level of acidity.

When brewed cold, it becomes an iced tea of vibrant color that goes well with a slice of apple in the glass. The tea also pairs beautifully with a piece of streusel cake or waffles with cinnamon, as the apple in the glass follows the same flavor path as the apple on the plate.

The flat box fits into the side pocket of a backpack, and because each bag is individually sealed in an airtight wrapper, it can survive a week on the go without losing its scent.

Those who drink this blend often can opt for the box of twenty-five bags, while the Earl Grey remains the calmer, citrusy choice on a mild leaf base. Both can be found on our shelf of loose-leaf tea and tea bags.

Hibiscus, the blossom that colors the infusion

What is referred to as hibiscus in tea blends are the fleshy calyces of the roselle, a tropical mallow that becomes thick and red after flowering. When dried, they release their color into the water after just one minute, and with that color comes the fruit acidity. The calyces are only ready for harvest for a few days, after which they become woody, which is why they are dried immediately after picking.

In West Africa and the Caribbean, this is used to make a dedicated cold drink; here, the blossom serves as a source of acidity for the fruit. Perch's Thehandel uses it sparingly so that the black tea retains the upper hand. More from Copenhagen can be found in the Perch's Thehandel collection.