$29.99
Tastes Like: candied orange peel, caramel cake, rosemary
Feels Like: dappled autumn sunshine
Imagine the scent of piping hot caramel cake cooling near an open window with the smell of garden herbs wafting into the kitchen. Rosemary and orange zest create a beautifully bright counterpoint to the silky caramel flavor of this mild black tea blend. It’s got a mouthfeel with bite and tons of energizing aroma. Adding milk magnifies the orange sweetness and tones down the tangy rosemary and tea tannins resulting in a luscious citrus cake flavor. A tea for lovers of oranges and rich black tea.
Ingredients
indian assam black tea, south indian black tea, orange peel, caramel pieces, rosemary, flavors of orange, caramel, and lemon
contains milk in caramel pieces
Size
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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