Winter Tea starts as Chinese black tea scented with cinnamon, almond and walnut oil, then blended with orange peel, clove pieces, almond pieces, hibiscus flower, cornflowers and sunflowers — a mix built for the cold months. The first sip carries a spicy warmth from the cinnamon and clove, then softens into fruity, tart notes from the orange and hibiscus, with floral touches from the cornflower and sunflower and a nutty edge underneath from the almond. It reads as a cup for grey afternoons: bright citrus and hibiscus tang up front, honeyed and warm by the finish.
Because the base is black tea, it carries a full dose of caffeine — roughly 45mg per serving, enough for a genuine morning lift. Tea & Coffee packs each order fresh rather than from pre-made stock, which keeps the spice and nut oils from going flat in storage.
To brew it, use loose leaf in an infuser, pour water at a full boil (100°C) over the leaves, and steep for three to five minutes — four is a fair middle ground. Honey or lemon both suit it well if you want to round out the spice, though it holds up fine on its own with nothing added.
