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Strawberry Serenade

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Think jammy dodgers and trips to the pick-your-own…

Punnets at the ready - this jubilant, juicy brew is a bit like a weekend jaunt to the pick-your-own, just without the sticky fingers. Jam-packed with succulent strawberries, tart hibiscus and ruby-red rosehip, bright blackberry leaves bring a soft sweetness and yellow safflower petals make for a lovely-looking infusion. One sip, and you'll be singing about strawberry fields forever. And ever.
  • Tea Type

    Flavoured Fruit Infusion

  • Origin


  • Taste Profile


  • Tastes like

    Homemade strawberry jam

  • Food pairing

    Pair with scones to enhance the strawberry jam experience

  • When to drink

    To jazz up an English afternoon

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.

* * * * - (3)

3 Reviews

* * * * -
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* * * * * Favorite Tea! by Katy on 21st May 2018

I got this tea two years ago when I was in London and it is by far my favorite tea! I haven't found anything that compares here in America. The smell is so refreshing, I love the taste, and it is a great subtle addition of flavor to biscuits I dip into it. LOVE LOVE LOVE! Everyone I have shared it with has loved it too. Definitely recommend!

* * * * * Very nice! by R Gray on 14th May 2017

This is a very refreshing tea which I think will be great for the summer. The loose tea smells very sweet and when brewed has a lovely strawberry flavour that isn't too overpowering. I recommend only a teaspoon for about 3 minutes despite the bag saying two.

* - - - - Not for me! by Carl on 19th March 2017

This infusion smells quite nice, but unfortunately it tastes rather awful. I think it's the hibiscus content because it is far too bitter, even when only brewed for a minute and with lots of sugar or honey added, it's just too sour.



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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