The Tea Collective
Refreshing, calming and gently stimulating, this cleansing blend with its high level of Vitamin C, magnesium and other minerals will help to ease nausea and belly upsets. The added zing of lemongrass makes this the perfect cup of tea to enjoy all day, hot or cold
Brewing Instructions
90-100°C
4-5 mins
Infusions: 1
No Milk
Ingredients
- Lemongrass – A tropical grass native to Southeast Asia and widely cultivated in warm climates. The long aromatic stalks are harvested and dried for herbal infusions.
- Ginger – A tropical plant native to Southeast Asia where the underground rhizome is harvested. The root is dried or used fresh and valued for its warming aromatic compounds.
An explosion of colour and flavour. This tisane is all about Summer berries and is perfect served hot or cold.
Brewing Instructions
- 90-100°C
- 4-5 mins
- Infusions: 1
- No Milk
Ingredients
- Apple – Cultivated widely throughout temperate regions of Europe, Asia and the Americas. The dried flesh of the fruit is commonly used in herbal infusions, contributing natural sweetness and gentle fruit acidity.
- Strawberry – A hybrid berry cultivated widely in temperate regions. The ripe fruit is dried for use in fruit infusions and beverage blends.
- Lemongrass – A tropical grass native to Southeast Asia and widely cultivated in warm climates. The long aromatic stalks are harvested and dried for herbal infusions.
- Hibiscus – A tropical plant cultivated widely across Africa, Asia and the Caribbean. The fleshy red calyces are harvested and dried, producing vibrant colour and tart flavour in herbal infusions.
- Blueberry – Native to North America and widely cultivated across cooler temperate regions. The berries are harvested at maturity and dried for use in fruit blends and herbal infusions.
Indulgent chocolate is enhanced by the smooth warmth of Ceylon Orange Pekoe. The shaved coconut pieces and rich spices make this blend perfect for late-night chocolate cravings or paired with your favourite piece of chocolate or biscuit.
Brewing Instructions
- 95-100°C
- 3 mins (weak), 5 mins (strong)
- Infusions: 1
- Milk
Ingredients
- Black Tea – Derived from a cultivated tea plant native to Southeast Asia. The fully oxidised leaves are harvested, rolled and dried, producing the bold flavour and deep colour associated with traditional black teas.
- Coconut – A tropical palm cultivated throughout coastal regions worldwide. The dried flesh of the coconut fruit is used in beverage and culinary preparations, contributing natural oils and creamy flavour.
- Star Anise – A star-shaped fruit from an evergreen tree native to China and Vietnam. The dried fruits contain aromatic compounds that contribute intense spice character.
- Cinnamon – Native to Sri Lanka and southern India where the inner bark of the tree is harvested and dried into aromatic quills. The bark contains cinnamaldehyde compounds responsible for its warming fragrance.
- Cardamom – Native to the humid forests of southern India and Sri Lanka and widely cultivated across tropical regions. The green seed pods are harvested before maturity and dried, valued for their aromatic essential oils used in culinary and beverage preparations.
- Fennel – Native to the Mediterranean region and cultivated widely across temperate climates. The dried seeds are harvested from the flowering plant and valued for their sweet aromatic oils.
- Ginger – A tropical plant native to Southeast Asia where the underground rhizome is harvested. The root is dried or used fresh and valued for its warming aromatic compounds.
- Bay Leaf – Native to the Mediterranean region and cultivated globally in warm climates. The dried leaves of this evergreen tree are valued for their aromatic oils and are traditionally used in culinary and herbal preparations.
- Nutmeg – A tropical evergreen tree native to Indonesia. The seed of the fruit is dried and ground to produce the warm aromatic spice known as nutmeg.
- Clove – Native to the Maluku Islands of Indonesia and cultivated across tropical regions. The unopened flower buds are harvested and dried, producing a powerful aromatic spice rich in essential oils.
- Black Pepper – Native to the tropical forests of India and widely cultivated throughout Southeast Asia. The dried unripe berries of this climbing vine are harvested and used as a spice valued for their pungent aromatic compounds.
- Cacao – A tropical tree native to Central and South America. The fermented and roasted seeds are processed to produce cocoa and chocolate, contributing rich flavour and aroma to beverages.
Whether you seek solace in a quiet moment alone or wish to create unforgettable memories with friends and family, Creme Caramel is the perfect companion for any occasion. It is an ode to the art of tea-making, carefully curated to bring joy to your heart and to elevate your senses.
But the true magic lies in the symphony of warm festive spices that dance gracefully on your tongue, bringing nostalgic memories of joy and togetherness. Hand-made hazelnut brittle, cloves, cinnamon, and hints of nutmeg come together in perfect harmony, invoking the essence of cherished holiday gatherings and blissful winter evenings.
Embrace the limited edition experience and relish in the magic of our signature blend, created with love and passion to delight your senses like never before.
Brewing Instructions
- 95-100°C
- 3 mins (weak), 5 mins (strong)
- Infusions: 1
- Milk
Ingredients
- Black Tea – Derived from a cultivated tea plant native to Southeast Asia. The fully oxidised leaves are harvested, rolled and dried, producing the bold flavour and deep colour associated with traditional black teas.
- Hazelnut – Native to Europe and Western Asia and widely cultivated across temperate regions. The edible nuts are roasted to develop their distinctive nutty flavour and aroma.
- Vanilla – A tropical orchid native to Mexico and cultivated widely in Madagascar and other equatorial regions. The cured seed pods develop complex aromatic compounds through fermentation and drying.
- Cinnamon – Native to Sri Lanka and southern India where the inner bark of the tree is harvested and dried into aromatic quills. The bark contains cinnamaldehyde compounds responsible for its warming fragrance.
- Nutmeg – A tropical evergreen tree native to Indonesia. The seed of the fruit is dried and ground to produce the warm aromatic spice known as nutmeg.
INGREDIENTS
– Cinnamon Chips
– Hawthorn Berry
– Ginger Root
– Hawthorn Leaf
– Cardamom Pods
– Cloves
– Black Peppercorns
BREWING GUIDE
- 3g tea : 300ml water
- 4-5 minutes
- 100°C
- Infusions : 1
Packaging
At The Tea Collective we have created vessels that you will want to keep using. Once you purchase your boutique jar – you just need to purchase your recyclable refills. Better for the environment, better for your wallet!
Should you not want to store your tea in your jar anymore, why not give your jar a second chance as a flower vase, cotton ball holder, pencil holder or a new home for a plant. If you have used your jar for something else, please send us a pic! We would love to share your ideas.
Alternatively, check your local council and their recycling program.
Luxury Eco Tea Bags
Our tea bags are made from a biodegradable plant based material called Soilon. We don’t use dirty plastic!
Our tea bags are totally compostable but please allow a bit more time for your tea bags to break down, they do take just a little longer to decompose than everyday composable items. Our Soilon bags have met all compostability standards in Japan, Europe and North America but our manufacturers suggest commercial composting to reduce this extended time to breakdown.
If you don’t have the time to wait, why not switch to trying our loose leaf teas that start to break immediately? We have a lot more blends to choose from and it is so easy to use with a specially designed infuser.