A hazelnut cup with a genuinely creamy character, built on Ceylon black tea from three well-known growing districts: Nuwara Eliya, Uva and Dimbula. The base is large-leaf Orthodox Orange Pekoe 1, the grade most commonly exported from Sri Lanka, and it's blended with almonds, hazelnuts, sunflower petals, calendula petals, mallow petals and natural flavouring to bring the nutty, creamy profile through. Teatico's tasting notes pick out lemon, orange and honey alongside the vanilla and hazelnut, so there's more brightness in the cup than the name alone suggests.
Sri Lanka, known as Ceylon before independence, has built its reputation on full-bodied black teas, and this blend leans into that strength rather than masking it. Nuwara Eliya, Uva and Dimbula each contribute slightly different character to Ceylon blends generally, and using all three suggests an attempt at a rounder, more complex base than a single-estate leaf would give. Almonds and hazelnuts carry both the allergen risk and the flavour here, so anyone with a nut allergy should steer clear.
On caffeine: black tea carries a meaningful amount of it, and a typical serving of this blend works out to roughly 45 mg, enough to function as a genuine morning cup rather than a bedtime one. Tea & Coffee packs this blend to order at their factory in Kent, which keeps it fresh going out the door.
To brew it, use about five grams of loose leaf in a filter or infuser, pour water at a full boil (100°C), and let it steep for three to five minutes — four is a fair middle ground. It takes milk, sugar, honey or lemon well if you want to soften the nuttiness, or it can be taken black to let the Ceylon base and the hazelnut-vanilla notes stand on their own.
