Coconut Orchidea Vanilla Organic Black Tea

$8.00

BLACK TEA | MODERATE CAFFEINE | ORGANIC | COCONUT & VANILLA

You feel like you're getting away with something. Vanilla and coconut turn your morning cup into a naughty dessert, poured over an organic Chinese black tea sturdy enough to still take milk, and milk makes it richer still. Call it breakfast. Call it dessert. Either way, it's a delicious black tea.

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

Ingredients

organic chinese black tea, organic vanilla, all natural coconut flavor

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“Your brain has been on since you woke.
Let this cup be where it powers down.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

From Our Laguna Beach Tea Shop

Wendy found this blend over four years ago and became its biggest fan right away. When it went backordered for months, she joked she was going through withdrawal. The day it finally came back in stock, we called her, and it turned out she was visiting family in Denver. She had us ship it straight to Colorado rather than wait until she got home.

If you love the coconut here, our Coconut Oolong is the next one we suggest. For a fruit-forward black tea, try Mango Tango right alongside it.

  • How to brew it hot

    1 teaspoon per 8 oz, steeped at 212°F for 3 to 5 minutes. Full heat pulls the most vanilla and coconut out of the leaf.

  • How to make iced tea

    2 teaspoons per 8 oz, same temperature and time, poured over a full glass of ice. The extra leaf keeps the coconut and vanilla from thinning out over ice.

  • 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 Coconut Vanilla Tea

Spiced Coconut Vegan Popsicles

Makes about 6 popsicles

Coconut Orchidea Vanilla Organic Black tea simmers with warm spices and coconut milk, then gets poured over sliced figs and frozen into a creamy, spiced pop.

Ingredients

  • 2 cups coconut milk
  • 1/3 cup + 1 tbsp cane sugar
  • 2 tbsp Coconut Orchidea Vanilla Organic Black tea
  • 1 Indonesian cinnamon stick
  • 2 Star Anise Organic
  • 1 tsp Ginger Root Organic
  • 1/2 tsp Tellicherry peppercorns
  • 5 whole cloves
  • 1 tsp pure vanilla extract
  • 6 figs, thinly sliced
  • Pinch of salt

Instructions

  1. Heat the coconut milk to a boil, then add the sugar and all the spices except the vanilla extract. Place the coconut loose leaf tea in an infuser and add it to the mixture.
  2. Bring to a simmer and let it simmer for about 2 minutes. Take off the heat and allow the tea to steep for about 5 minutes.
  3. Remove the tea infuser and allow the spices to continue to infuse for at least another 20 minutes. Strain the spices. Add the vanilla extract and additional sugar, if necessary, and mix well.
  4. Place the mixture in the refrigerator and allow to cool completely. Place fig slices into the popsicle molds and press against the sides.
  5. Pour the coconut chai mixture into the molds, being careful not to overfill. Add the popsicle sticks and freeze for at least 2 hours.

Download the printable recipe card (PDF)