$14.09
Tastes Like: ripe pineapple, black pepper, cocoa bean
Feels Like: a cuban bolero
The climate of the Cuban coast is gripping. The scent of sweet tropical flowers hangs heavy in the air. This tea envelops you with cocoa-scented orchid and a hint of warm tobacco. As you sip, the earthy aroma yields to juicy, sun-ripened pineapple. It finishes on a deep peppery note. A touch of milk mellows its spiciness and brings out the floral sweetness of pineapple. This is a place where everything conspires to make time pass in slowness, enchanted with nostalgia.
Ingredients
assam tea, south indian black tea, cacao shell, black pepper, dried pineapple, flavors of pineapple, tropical fruit, and white chocolate
Size
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