$29.99
Tastes Like: baked apples, burnt caramel, petrichor
Feels Like: warm september rain
Inspired by the French tarte tatin, apple tart flambéed with Calvados, this tea has the deep flavors of burnt sugar, caramelized apples, and a flash of brandy. Imagine a slice of warm apple tart on a rainy autumn day. The nutty flavor of formosa roasted oolong has an aroma like petrichor, the lovely scent after a fresh rain. The aromatic base lets the baked apple flavor shine. In the finish there’s a subtle tartness of baked apple peel. Delicious both hot and iced. A touch of milk creates an even richer caramel flavor. This blend was created in collaboration with the Los Angeles restaurant Bestia. The name Avalon refers to the mythical Celtic island of apples. For us, Bestia conjures Bestiaries, the medieval compendium of mythical creatures, so Avalon seemed a perfect name.
A tea for luxurious afternoons.
Ingredients
dark roasted chinese tieguanyin oolong tea, turkish apple, flavors of apple and caramel
Size
Sold out
TasteMatch starting point
Fruit & hibiscus
This is an herbal infusion, so start with the fruit & hibiscus recipe: freshly boiled water and a full steep. Follow the producer’s directions where they differ.
Tart, bright blends. Boiling water and a full steep; great iced.
Baseline: 2.5–3 g loose leaf per 200 mL water.
Recipe references: UK Food Standards Agency, UK Tea & Infusions Association
Herbal blends (tisanes) contain no Camellia sinensis, so most are caffeine-free. Always use freshly boiled water for herbal and fruit infusions — the UK Food Standards Agency advises it for food safety. Follow the producer's directions where they differ, and check with a doctor about herbs during pregnancy or with medications.
ISO 3103 is a standardized tasting method used for sensory evaluation and quality control. It's how professionals compare teas fairly, not necessarily the best-tasting cup.
Core recipes, tea classification and general brewing
Japanese specialty tea preparation
Herbal and fruit infusion preparation
Boiling-water guidance for herbal and fruit infusions
Rooibos preparation
Standardized sensory evaluation and quality control