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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.

 
 

hazelnut truffle

hazelnut truffle
black tea
Finest Ceylon tea leaves with the taste of rich dark chocolate enrobed with hints of hazelnut deliver a euphoric, confectionary cup. This enticing blend elevates a cup of tea into the realm of dessert.
    • package type
    • tea collections
 
  • Hazelnut Truffle Loose Tea Canister
    35-50 servings
    S$40.00
  • Tea Chest Tea Tasting Assortment Tea Chest
    S$124.90
  • Loose Leaf Tea Trio - Black Loose Leaf Tea Trios
    one canister each: Hazelnut Truffle, Sweet Orange Spice, Bombay Chai
    S$40.00
  • Chocolat Tea Large Heart
    twelve infusers, three of each blend: Chocolate Rose, Cocoa Coconut, Hazelnut Truffle and Belgian Mint.
    S$68.20
  • Chocolat Tea Small Heart
    five infusers, one of each blend: Chocolate Rose, Cocoa Coconut, Hazelnut Truffle, Belgian Mint and Swiss Apple (Small Heart only).
    S$40.90
      • details
      • origin
      • more info
     
    Steeping Guidelines
    Steep for 3-5 minutes, 208°F
    For loose leaf iced teas, use 2 tsp per 8oz glass.
    Ingredients
    black tea, organic cacao shells, roasted coconut flakes, rose buds, chocolate chips, (sugar, cacao powder, soy lecithin), rose petals, natural hazelnut flavor, other natural flavoring (chocolate), contains soy
    Caffeine Level
    Robust
    Certifications

    About Our Steeping Guidelines

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    About Our Caffeine Ratings

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    About Our Certifications

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    This black tea comes from the beautiful island of Sri Lanka, also known as Ceylon.
    Did You Know?
    Hazelnuts, related to the filbert, have been enjoyed by the Chinese as far as 2838 BC.
    More Info

    Tea Type:  Ceylon black tea

    Origin:  Sri Lanka

    The island of Ceylon, now known as Sri Lanka, with its high elevation and tropical climate, is considered to grow some of the best quality tea in the world. Ceylon teas are the result of partially fermenting young tea leaves yielding an ultra-quality with mild and pleasant liquors which are unusually fragrant. Tea Forté’s Hazelnut Truffle Ceylon tea comes from the lush and fertile mountainous interior of the island. Artisan-crafted to capture the lively quality of the Ceylon black tea leaf with the chocolate of cacao shells to impart the unique natural flavor of toasty hazelnut. Flakes of fragrant coconut give the tea it’s naturally sweet tropical flavor. Soy is sprinkle to provide a creamy, smooth texture. Add a splash of milk and sweetener for a delicious dessert beverage

    Tasting Notes:

    • Flavor:  smooth, rich dark chocolate, enrobed with roasted hazelnut
    • Aroma:  chocolaty roasted hazelnut
    • Color:  ebony
    • Strength:  medium bodied