Teatime in Paris

$7.00

BLACK TEA | MODERATE CAFFEINE | VANILLA & CASSIS

One cup covers three Paris habits. The black tea is the classic, the vanilla and caramels notes are the pastry counter and the black currant is the cassis. You get all three in the same mouthful, because the black tea base is strong enough to hold them at once. The fun is deciding which one you are drinking it for today. Paris - all in one pouch!

Sold in 1 oz quantities. Makes 6-10 cups of tea.

Ingredients

black tea, oolong tea, bergamot oil, all natural flavors

Please select a packaging option below:

“Let the day blur at the edges for a moment.
The cup keeps you here.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

From Our Laguna Beach Tea Shop

We hear the same thing at the store often enough to have an answer ready. Somebody tells us they love Earl Grey and English Breakfast but they want to try something new. This is the tea we point to, because it lives outside of the classic black tea realm but with familiar Parisian tastes of black currant, vanilla and caramel, so it remains accessible for the classic tea lover.

If Teatime in Paris has you exploring further, Vanilla Black Tea is the purest vanilla direction, and Strawberry Fields Forever is where to go if the fruity note is what drew you in.

  • How to brew it hot

    Use 1 teaspoon of loose leaf tea per 8 ounces of water at 212°F.
    Steep for 3 to 5 minutes.
    Full boiling water gets you all three notes at once.

  • How to make iced tea

    Use 2 teaspoons of loose leaf tea per 8 ounces of water at 212°F.
    Steep for 3 to 5 minutes, then pour over a full glass of ice.
    Double the leaf so the ice does not thin the cup.

  • How to cold brew

    Use 1.5 teaspoons of loose leaf tea per 8 ounces of filtered water.
    Steep in your fridge for 8 to 12 hours.
    Strain out the leaves and enjoy!

Beyond the Cup: Make Something Tasty with This Teatime in Paris Black Tea

Parisian Teatime Meringue Cookies

Makes about 20 cookies

A Teatime in Paris-infused shortbread base topped with a glossy, hand-piped meringue — a delicate two-bake cookie with bergamot and caramel notes.

Ingredients

  • ½ cup unsalted butter, softened, for the shortbread base
  • ¼ cup granulated sugar, for the shortbread base
  • 1 cup all-purpose flour, for the shortbread base
  • 1 tablespoon Teatime in Paris Tea leaves, ground into a fine powder, for the shortbread base
  • Pinch of salt, for the shortbread base
  • 2 large egg whites, room temperature, for the meringue topping
  • ½ cup superfine sugar, for the meringue topping
  • ¼ teaspoon cream of tartar, for the meringue topping
  • A tiny drop of natural berry extract, for the meringue topping (optional)