Red Velvet Loose Tea


Item No. MSTR315325
$5.00 - $15.00

Out of stock


  • Format:
    • Loose Tea Pouch, 100g
      $8.50 $5.00
    • Loose Tea Caddy, 100g

    Out of stock

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Code: MSTR315325

Additional Information

  • Description
    Where there's tea, there's cake. We couldn't resist giving the iconic American Red Velvet cake the tea treatment, combining cocoa kernels, creamy coconut and sugared hazelnuts to recreate the taste of the rich red chocolate cake, complete with layers of frosting. Luscious liquorice, raspberries and blackberry leaves add a fruity sweetness, and hidden among the colourful cornflower petals you'll even find a hint of the authentic Red Velvet secret ingredient – can you guess?
  • Ingredients

    Dried Apple, Hibiscus, Beetroot, 10% Cocoa Husks, Liquorice Root, Hazelnut Brittle (sugar, hazelnut, invert sugar), Sweet Blackberry Leaves, Coconut Pieces, Raspberry Pieces, Acid: citric acid, Flavouring, Safflower Petals, Cornflower Petals

    Allergy Advice: For allergens see ingredients in bold. Also not suitable for people with other nut and peanut allergies. 

    Suitable for vegetarians and vegans.

    Gluten free

    Nutritional Facts Per 100g Per 20g as sold
    Energy (KJ) 7 335
    (Kcal) 2 79
    Fat 0g 2g
    of which saturates 0g 1g
    Carbohydrates 0g 13g
    of which sugars 0g 12g
    Protein 0g 2g
    Salt 0g 0.1g




Fruit Infusion


Devilishly delicious red velvet cake


Try with buttery shortbread or creamy pastries




When foods were rationed during World War II, bakers used beetroot to enhance the colour of their cakes – the war ended in 1945 but the tradition lived on. No doubt countless Red Velvet cakes were baked for VE day, so 45 seemed a fitting number for this tea – it’s sure to add a celebratory touch to teatime.

Brew the Perfect cup

Teaspoons (2 grams)


1 cup

200ml water

100 degrees


3-5 mins

Origin: Blended

Ever since our founder Walter Whittard weighed out tea leaves behind his high mahogany counter, we've been experimenting with our own inventive blends. Today you'll find extraordinary creativity in our collection, from unique twists on classics like English Breakfast to more inventive blends laden with fruit and flowers.

Our Fruit and Herbal Infusions

None of our fruit and herbal infusions contain the Camellia sinensis plant used to make tea. Instead, we've blended our own combinations of fruit, flowers, herbs and spices to create extraordinary new flavours, from jammy brews like Very Berry Crush to delicate evening infusions like Dreamtime.