$29.99
Tastes Like: peach, crème fraîche, iris, lime blossom
Feels Like: georgia o’keeffe flowers
The iris has been the favorite flower of royalty and artists for centuries. The accord of lime blossom and creamy vanilla in this tea evokes the scent of iris. At first, the bright acidity of peach and lime dominate. The next sip deepens with the velvetiness of roasted oolong with peach and rose notes. Adding milk introduces pistachio and white chocolate flavors. Chilling this tea deepens its earthiness to bring out roasted peach and rose notes. An experience as mysterious and elegant as the intoxicating spring flower.
Ingredients
formosa oolong tea, dried peach, persian pistachio, white chocolate, rose petals, lime oil, flavors of peach, vanilla, and rose
Contains nuts and dairy
Size
Sold out
TasteMatch starting point
Oolong
The product’s leaf type points to oolong preparation. Start with the cited temperature and steep time, then adjust for the leaf.
From floral to roasted. It re-steeps beautifully.
Baseline: 2.5–3 g loose leaf per 200 mL water.
Recipe references: UK Tea Academy
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