The British summer wouldn’t be complete without a generous helping of fruity summer pudding. We’ve recreated the glorious flavours of the classic dessert in a tea, blending Indian, Chinese and Ceylon tea with an explosion of berries and currants. It’s often said that a “true” summer pudding includes only redcurrants and raspberries, but we couldn’t resist getting creative with juniper berries, strawberries, blackcurrants and redcurrants. Where the pudding uses white bread, we’ve used black tea—and we’ve topped it off with a flourish of verdant blackberry leaves.