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Baked Apple

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That ‘just out of the oven aroma…

Inspired by golden autumn afternoons and crisp misty mornings, we've dreamed up a beautiful blend of apples, almonds and caramelised hazelnuts, topped with a spicy swirl of cinnamon and flavours of cream. For the philosopher Walter Benjamin, the smell of a baked apple freshly drawn from the oven evoked ''“the aromas of all the day had in store". We like to think this glorious fruit infusion could make philosophers of us all.

  • Tea Type

    Flavoured Fruit Infusion

  • Origin


  • Taste Profile


  • Tastes like

    Spiced apples hot from the oven

  • Food pairing

    The buttery taste of shortbread is perfect with spiced apple flavours

  • When to drink

    Golden afternoons

Brew the perfect cup

Add two teaspoons (around 4g) per cup and always use freshly drawn and boiled water. Allow to brew for 3-5 minutes according to taste. Best enjoyed without milk.

* * * * * (6)

6 Reviews

* * * * *
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* * * * * So nice! by Nic on 19th July 2018

A delicious fruity but warming flavour, slightly spicy in a good way. Perfect for autumn and winter evenings - and caffeine free too!

* * * * * Deliciously amazing! by Daniella Smith on 24th May 2018

Tested in store and simply had to buy! Smooth, appley goodness with gorgeous hints of cinnamon and caramel!

* * * * - sweet and sour by cys on 3rd December 2017

there is an unexpected taste of sour, smell great! but need a spoonful to get a fruitful and rich taste so it will run out soon.

* * * * * Baked Apple by Steven Martin on 7th December 2016

What an explosion of aromas, smells amazing in the jar and this transfers to the cup. Cool apple taste with the warmth of cinnamon. The only mini negative, Whittards much much much larger packets please..........

* * * * * wonderful, just a delight by Taylerson Ilona on 28th November 2016

Please never take this tea baked apple out of your stock, it is wonderful !!

* * * * * Incredible! by Kristen Dean on 16th August 2016

I bought this tea when I was in York visiting & brought it back to the US. I can't stop ordering it; I don't ever want to run out! Fantastic tea!

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Ever since our founder Walter Whittard weighed out tea leaves behind his high mahogany counter, we’ve been experimenting with our own inventive blends. The Chinese were the first to try blending tea leaves with fruits and flowers and it takes time, skill and imagination to master the art. It’s all about creating the perfect balance of flavours: we blind taste at least 20 different variations before settling on the perfect recipe. Just as some musicians have perfect pitch, an expert tea blender needs to have some pretty perceptive tastebuds…

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One of the earliest recipes for baked ‘pippin' apples can be found in the 1685 English cookbook The Accomplisht Cook, so we thought we'd give our Baked Apple tea the number 85. We also like the look of the recipes for ‘Pippin Pye' and ‘Pippin Tart in a Patty Pan'…

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