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Honolulu Hula

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Grab a grass skirt and a surfboard…

Designed for a world where umbrellas only appear on the top of cocktails, we've teamed the fresh and fruity with the creamy and sweet: the clean, refreshing taste of high quality steamed Sencha green tea is a dreamy match for lush tropical fruits and coconut.

Scattered with large flakes of coconut and luscious chunks of crystallized pineapple, we thought we'd top things off with a playful flourish of sunflower petals. Think grass skirts, flower garlands and ukuleles.

  • Tea Type

    Flavoured Green Tea

  • Origin


  • Taste Profile


  • Tastes like

    Clear, bright and coconutty

  • Food pairing

    Drink with a tropical fruit salad for the ultimate summer treat

  • When to drink

    Ever considered a Hawaiian themed afternoon tea?

Brew the perfect cup

Add one teaspoon (around 2g) of loose leaf tea per cup and use freshly drawn water heated to around 80 degrees. For the ideal temperature either pour the water before it reaches boiling point or allow the water to sit for 3-5 minutes after boiling. Allow to brew for 2-3 minutes according to taste. Best enjoyed without milk.

* * * * * (2)

2 Reviews

* * * * *
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* * * * * Tropical taste by Craig on 16th December 2017

This is similar to the Coconut truffle but has pineapple pieces another great tea from Whitards.

* * * * * Tastes tropical by Craig on 15th December 2017

Another good tea from Whitards, you can taste the coconut and pineapple. I tried the Coconut truffle but this is as good.



The Chinese invented paper, gunpowder and the compass. But their finest innovation has to be tea, reputedly first discovered by the emperor Shen Nong in 2737 BCE. Originally prepared as a medicinal brew, tea became a drink in its own right during the Han Dynasty (206 BCE – 220 CE), and today China produces thousands of different varieties ranging from black, green and white tea to oolong, puerh and yellow tea. If you’re looking for a bit of teatime reading take a look at Lu Yu’s ‘Tea Classic’: first written in 780 CE, it covers everything from cultivation methods to tea etiquette…

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