Whisky & Cream
Whisky & Cream
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Indulge in the Warmth of a Fireside Retreat
Step into a world of cosy sophistication with our Whisky & Cream Tea Blend, a luxurious infusion that brings the richness of whisky and coffee to your teacup. This intense black tea is crafted for those who crave bold flavours and moments of indulgence.
The deep, smoky essence of whisky intertwines with the robust aroma of coffee beans, creating a rich, layered flavour profile. Hints of opulent creaminess smooth the edges, evoking the comforting warmth of a snug fireside haven on a wintry day.
Why You’ll Love It:
Bold and Smoky: The richness of whisky and coffee creates an intense and captivating flavour.
Creamy Elegance: A velvety smooth finish adds a luxurious touch to every sip.
Perfect for Indulgent Moments: Ideal for unwinding after a long day or as a decadent treat on a chilly afternoon.
Whether savoured alone or shared in good company, Whisky & Cream is a tea that wraps you in a blanket of warmth and indulgence.
Brewing Instructions
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95-100°C
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3 mins (weak), 5 mins (strong)
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Infusions: 1
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Milk
Ingredients
- Black Tea - Derived from a cultivated tea plant native to Southeast Asia. The fully oxidised leaves are harvested, rolled and dried, producing the bold flavour and deep colour associated with traditional black teas.
- Oolong Tea - A partially oxidised tea originating from China and Taiwan. The rolled leaves are carefully processed to develop complex flavour between green and black tea styles.
- Rooibos - A shrub native to the Cederberg region of South Africa. The needle-like leaves are harvested, oxidised and dried to produce the distinctive red herbal infusion.
- Chicory - Native to Europe and Western Asia and naturalised across temperate regions. The thick taproot is harvested, roasted and ground, producing deep roasted notes often used in coffee-style beverages.
- Dandelion - Native to Europe and Asia and naturalised across temperate regions worldwide. The roasted root of the plant is commonly used in beverages, producing deep earthy flavour and rich colour.
- Barley - One of the world’s oldest cultivated grains, originating in Western Asia and widely grown in temperate climates. The roasted grains are commonly used in beverages, producing deep toasted flavours and rich aroma.
- Amaranth - An ancient grain native to Central and South America and cultivated widely in warm regions. The tiny seeds of the plant are harvested and often toasted or puffed, adding gentle grain notes and texture to beverage blends.
- Coffee - Native to the highlands of Ethiopia and cultivated widely in tropical climates. The roasted seeds of the coffee plant are ground to produce a rich beverage valued for its naturally occurring caffeine.
Pickup available at The Tea Collective
Usually ready in 4 hours
