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Red Velvet

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The ultimate tea and cake combo.

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?
  • Tea Type

    Flavoured Fruit Infusion

  • Origin

    Blended

  • Taste Profile

    Sweet, Nutty

  • Tastes like

    Devilishly delicious red velvet cake

  • Food pairing

    Try with buttery shortbread or creamy pastries

  • When to drink

    For a fantasy afternoon tea

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.

Reviews
* * * - - (4)

4 Reviews

* * * - -
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* * * * - Surprised by Tom on 20th January 2016

Really surprised by the below reviews, I tried this tea in store and loved it. I brew it strong (7 minutes) as I like the strong taste and hence giving 4, not 5 stars as it took me a while to get the strength right. Really lovely coconut and chocolate flavours, better for my diet than actual cake!

* - - - - Definitely try this one first. by wendy on 28th December 2015

Didn't like this at all! It sounded really nice and I have a sweet tooth, but it really wasn't nice. Tasted like watered down cake. Didn't smell nice either.. :(

* - - - - try before you buy by John on 17th November 2015

this is very sweet and I personally could not stand the taste of it...definitely a try before you buy!

* * * * * Mmmmm by Beth on 8th September 2015

I love this tea - like a cake in a cup, sweet and yummy.

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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. 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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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.

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