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Black Teas - The familiar classics, enjoy it flavored or straight up and pure.

black teas:

About Black Tea: Black tea is the most intensively processed type of tea. The leaves are allowed to fully oxidize, creating their black color before they are dried, giving black tea more complexity, more astringency and fewer vegetal overtones than are typically found in other teas. Astringency is the "dry mouth" sensation left by tannins in tea, familiar to drinkers of a cabernet sauvignon, or other wine. It is this astringency that pairs so nicely with dairy and sweetener. Achieving the right balance of astringency is one of the leading indicators of quality in a black tea.

 
 

Green Teas - The healthy tea.

green teas:

About Green Tea: Green Tea, best known for its grassy vegetal notes and greenish liquor and leaves, is quickly steamed or pan-fired to denature the oxidizing enzymes and preserve the tea's characteristic freshness. While all tea is antioxidant-rich, some speculate that the minimal processing undergone by green tea allows more antioxidants to reach your final cup. Without oxidation, green teas must be steeped more carefully, as they can become bitter if steeped too long or at too hot of a temperature. Never steep green tea with boiling water; near boiling or even cooler will produce much better results.

 
 

Herbal Teas - Going beyond Camellia Sinensis.

herbal teas:

About Herbal Tea: Our herbals are blended with lavishly delicious flavors, from famously soothing mints to exotic ingredients like cacao, fennel, anise, cardamom and lemongrass to succulent, juicy fruits like raspberry, orange, apple and even tart but deliciously sweet pomegranate.

 
 

Oolong Teas - Among the most prized of all teas.

oolong teas:

About Oolong Tea: The oolongs are a first cousin once removed from the black teas. Oolong tea is partially oxidized to lie somewhere between black and green. While the look is more along the lines of black teas, the taste is closer to the green teas but with a touch more oomph and a rounded mouthfeel. Oolongs are commonly produced in the Fujian province of China and on the island of Taiwan, formerly called Formosa, from which one of the more famous oolong teas is named.

 
 

White Teas - The closest to pure.

white teas:

About White Tea: While white teas are "less processed" than greens, they are usually somewhat more oxidized. Mild oxidation occurs during the "wilting" stage, when white tea is air-dried after it is first picked. White tea is then baked and dried further, and it may be very lightly rolled, but little is done to change what was picked from the plant. One way to tell that white tea is slightly oxidized is that white teas don't usually need to be steeped as carefully as greens. Steeping white tea with boiling water or for longer time periods can still produce good results.

 
 

iced raspberry nectar

iced raspberry nectar
herbal tea
Specially blended to be flash-chilled, this ruby red herbal melds hibiscus flowers with succulent raspberry and a touch of blackberry.
  • package type
  • tea collections
  • Iced Raspberry Nectar Tea Over Ice Event Box
    40 pyramid infusers

    Regular Price: S$174.90

    Special Price: S$104.94

  • Iced Raspberry Nectar Five-Over-Ice
    5 pyramid infusers

    Regular Price: S$30.00

    Special Price: S$18.00

  • five-over-ice nantucket sampler five-over-ice
    one infuser each: Iced Ceylon Gold, Iced Blackberry Pomegranate, Iced Raspberry Nectar, Iced White Ginger Pear, Iced Lavender Citrus
    S$30.00
    • details
    • origin
    • recipe
    Steeping Guidelines
    Steep for 5 minutes or longer, 208°F.
    Flash chill by pouring over ice.
    Ingredients
    hibiscus, rosehip, apple pieces, blackberry leaves, orange peels, raspberries, natural flavoring (raspberry)
    Caffeine Level
    None
    Certifications

    About Our Steeping Guidelines

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    About Our Caffeine Ratings

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    About Our Certifications

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    Thai hibiscus, Chilean rosehips and Spanish raspberries
    Did You Know?
    Hibiscus tea is made from the sepals (leaf-like flower parts that are separate from the petals) of the hibiscus flower. Drunk throughout the world, karkade, flor de jamaica, Jamaica, roselle and sorrel are just some of the names for hot or iced hibiscus teas.
    Raspberry-Lime Nectar

    1 Raspberry Nectar Tea-Over-Ice Infuser
    1 lime
    2 tsp sugar
    fresh raspberries (opional garnish)

    Small top pitcher
    - Add Raspberry-Nectar Tea-Over-Ice infuser and fill with heated water
    - Add 2 tsp of sugar
    - Steep for 6-7 minutes and stir well

    Large bottom pitcher
    - Fill with ice 
    - Squeeze juice from 1/2 lime into ice-filled bottom pitcher
    - Pour contents of small pitcher into bottom pitcher

    - Cut remaining 1/2 lime into wheels for garnish.
    - Serve in tall iced-filled glass and garnish with lime wedge and raspberries.

     Makes 2-3 servings

    Raspberry-Lime Nectar

    1 Raspberry Nectar Tea-Over-Ice Infuser
    1 lime
    2 tsp sugar
    fresh raspberries (opional garnish)

    Small top pitcher
    - Add Raspberry-Nectar Tea-Over-Ice infuser and fill with heated water
    - Add 2 tsp of sugar
    - Steep for 6-7 minutes and stir well

    Large bottom pitcher
    - Fill with ice 
    - Squeeze juice from 1/2 lime into ice-filled bottom pitcher
    - Pour contents of small pitcher into bottom pitcher

    - Cut remaining 1/2 lime into wheels for garnish.
    - Serve in tall iced-filled glass and garnish with lime wedge and raspberries.

     Makes 2-3 servings

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